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Orange Chocolate Tart

Course: Dessert
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8
A crispy chocolatey gluten-free crust paired beautifully with a sweet and tangy ricotta and orange filling - This Orange Chocolate tart is a the perfect dessert for a fall afternoon treat.
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For the crust:

  • 160 g almond flour
  • 60 g pistachio flour
  • 2 tablespoon rice flour
  • 40 g high-quality cocoa powder
  • 50 g dark chocolate chopped
  • 5 soft dates finely chopped
  • 2 tablespoon honey
  • 2 tablespoon coconut oil

For the filling:

  • 500 g fresh ricotta well drained
  • 5 tablespoon sugar
  • zest of 2 oranges
  • 1 pod vanilla bean
  • 3 large eggs

For decoration:

  • 1 orange thinly sliced (ends discarded)
  • 220 g sugar
  • 180 ml water
  • 2 tbsb dark chocolate melted


  • Preheat oven to 175C/ 350F.
  • In a food processor, mix together pistachio and almond & rice flour, cocoa and chopped dark chocolate. Then add in chopped dates, honey and coconut oil, and mix until combined.
  • Put the mixture into a tart dish, and use your fingers or the back of a spoon to spread it evenly, pressing it down in the dish to form the base.
  • Blind-bake for about 15 mins, until slightly cooked.
  • In the meantime prepare the fillin. In large bowl beat together ricotta and sugar until creamy. Add in vanilla, orange zest. Then, fold in one egg at the time, mixing well in-between.
  • Remove the crust from the oven and allow to cool slightly. Then spread the orange marmelade all over the base.
  • Pour the filling over the crust, then transfer the tart back in the oven. Bake for about 20 min, or until the filling is set over the edges but still slightly giggly in the center, just like a cheesecake.
  • For the caramelized orange slices: In a large pot, stir the sugar into the water until dissolved. Arrange the orange slices over and bring to a simmer. Continue to lightly simmer until the slices are translucent and water reaches a thin syrup consistency. Remove the slices from the pan and transfer over a griddle, to remove the syrup in excess.
  • Remove the tart from the oven and allow to cool, then drizzle with optional melted dark chocolate and arrange caramelized oranges on top.
  • Serve at room temperature or slightly chilled. Cover with cling film and refrigerate for up to 2 days.


You can easily substitute rice flour with coconut flour if you like.
If the crust mixture is too dry, simply add a little more coconut oil.