This chocolate orange tart has been an instant favorite in my kitchen ever since I first paired bright citrus zest with deep dark chocolate on a winter evening. I discovered the combination when I wanted something indulgent but not sickly sweet; the orange brightness cut through the richness and turned a simple tart into a memorable dessert. It quickly became my go-to for dinner parties because it feels elegant but is remarkably straightforward to make. The contrast of a buttery graham cracker crust with a silky chocolate custard and glossy ganache is the sort of texture play that always earns compliments.

I remember serving this at a small holiday gathering and watching guests pause after the first bite—there was a short hush, then a chorus of approval. The tart finishes with a bright pop from fresh orange slices and a pinch of flaky sea salt that elevates the chocolate. It’s the sort of dessert you can prepare mostly ahead of time, chill, then top just before serving. If you appreciate desserts that balance intense chocolate with citrus lift and an approachable technique, this recipe will become one of your reliable favorites.

Ingredients

• Graham crackers: One sleeve (9 crackers) finely ground creates a crisp, buttery base. Use standard honey graham crackers for a slightly sweet, toasty flavor; avoid flavored varieties that can conflict with chocolate.
• Unsalted butter: 4 tablespoons, melted. Unsalted ensures you control the salt level; if using salted butter, reduce the added salt slightly.
• Granulated sugar: 2 tablespoons to help the crust bind and provide gentle sweetness that balances dark chocolate.
• Cinnamon and salt: 1/2 teaspoon cinnamon and 1/2 teaspoon kosher or sea salt bring warmth and depth to the crust—don’t skip them.
• Dark chocolate (60-80% cacao): 8 ounces chopped for the filling and 2 1/2 ounces for the topping. Choose a quality baking chocolate or a bar you enjoy eating; the chocolate defines the flavor profile.
• Heavy cream: 1 1/4 cups for the filling and 1/4 cup for the topping. Use full-fat cream to achieve a satiny texture and stable ganache.
• Eggs: 2 large, at room temperature, whisked into the warm chocolate mixture to set the custard without curdling.
• Kosher salt: 1/4 teaspoon in the filling and flaky sea salt for finishing, if desired.
• Orange zest: Zest of 1 1/2 large oranges for the filling and zest of 1/2 orange for the topping; fresh zest is essential for aromatic lift.
• Optional garnish: Half an orange sliced thinly for decor and a sprinkle of flaky sea salt to finish.

Instructions

Prepare the crust: Preheat the oven to 350°F. In a medium bowl, combine 1 sleeve (9 crackers) finely ground, 4 tablespoons melted unsalted butter, 2 tablespoons granulated sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon kosher or sea salt. Stir until evenly moistened—mixture should hold together when pressed. Press into an ungreased tart pan, covering the base and coming halfway up the sides; use the flat end of a 1/4-cup measure to compact. If your pan has a removable bottom, place it on a sheet tray to prevent leaks. Bake the crust: Bake 10 to 12 minutes until the crust is just turning golden brown at the edges. Remove and let cool while you make the filling. Cooling prevents the filling from baking into the crust too aggressively and keeps the edge crisp. Make the filling: Place 8 ounces chopped 60-80% chocolate in a large heatproof bowl. Heat 1 1/4 cups heavy cream in a small saucepan over medium heat until the cream is hot and steaming but not boiling—tiny bubbles will form at the edges. Pour the hot cream over the chopped chocolate and let sit for 3 minutes to melt, then whisk to a silky emulsion. Whisk in 2 room-temperature eggs, 1/4 teaspoon kosher salt, and the zest of 1 1/2 large oranges until fully combined and fragrant. Bake the tart: Pour the filling into the cooled crust and bake at 350°F for 20 to 22 minutes. The edges should be set while the center remains slightly jiggly—a gentle wobble indicates the custard will finish setting as it cools. Watch for bubbles rising to the surface; once you see them pop, the tart is done and should be removed to avoid over-baking. Prepare the ganache topping: While the tart cools to near room temperature, heat 1/4 cup heavy cream until hot but not boiling. Pour over 2 1/2 ounces chopped chocolate and allow to sit for 2 minutes; whisk until glossy and smooth. Let the ganache cool slightly so it pours but won’t run off the tart. Finish and serve: When the tart is at or near room temperature, pour the ganache over the top and smooth with an offset spatula, leaving the exposed crust edge visible. Sprinkle with the zest of 1/2 orange, arrange thin orange slices if using, and finish with flaky sea salt if desired. Serve at room temperature. Store at room temperature for up to 1 day or refrigerate up to 5 days.

Storage Tips

Store the tart covered at room temperature for up to 1 day or refrigerated for up to 5 days. Use an airtight container or tent foil over the tart to prevent odors from the fridge imparting flavor. For longer storage, wrap slices individually in plastic wrap and place in a freezer-safe bag; freeze up to 3 months. To serve from frozen, thaw overnight in the refrigerator and bring to room temperature before serving to restore the ganache gloss and soften the filling slightly.

Ingredient Substitutions

If you need a gluten-free version, swap graham crackers for gluten-free graham-style crumbs or almond flour crust—note almond flour will produce a nuttier flavor and softer texture. For dairy-free, use coconut cream in place of heavy cream and a dairy-free dark chocolate, and replace butter with coconut oil for the crust; the texture will be slightly different but still satisfying. To reduce sweetness, choose a higher-cacao chocolate (70 to 80 percent) and omit the garnish sugar or use less sugar in the crust.

Serving Suggestions

Serve slices with lightly whipped cream or a dollop of mascarpone for richness. Fresh berries or a small fruit salad complement the citrus notes, while a strong espresso balances the chocolate’s intensity. For a festive presentation, scatter candied orange peel and a few mint leaves on top. This dessert is perfect after a rich meal because the citrus keeps it from feeling too heavy.

Cultural Background

The pairing of chocolate and orange has a long culinary history; the bright citrus complements chocolate’s deep, slightly bitter tones and is a classic combination in European patisserie. Although this tart uses a graham cracker base common in American desserts, the concept of chocolate-orange ganache owes much to French technique—melting chocolate with hot cream to create a smooth emulsion that became a staple in modern dessert preparation.

Seasonal Adaptations

In winter, use blood oranges for a festive color and slightly floral flavor. In summer, reduce the amount of ganache and add a scattering of fresh citrus segments or grilled orange slices to bring a light, bright finish. For holiday variations, add a pinch of ground cardamom or a splash of Grand Marnier to the filling for warm, festive notes.

Meal Prep Tips

Make the crust and filling a day ahead, bake, cool, and store in the refrigerator. Prepare the ganache the morning you plan to serve so it retains a glossy finish when poured. For easy slicing, chill the tart thoroughly, then run a knife under hot water, dry it, and slice for clean edges. Pack slices in individual containers for easy dessert distribution at gatherings or for grab-and-go treats.

This tart is a reliable showpiece—simple technique, beautiful results, and a flavor combination that keeps people coming back for more. I hope it becomes a staple in your repertoire and that you make it your own with small tweaks that reflect your taste.