No-Bake Terry's Chocolate Orange Tarts

Rich and indulgent Terry's chocolate orange tarts made with a simple no-bake biscuit crust and chocolate orange ganache filling!

These easy chocolate orange tartlets are the ultimate luxury dessert, and best of all they only take 10 minutes to make (+ chilling time)! Perfect for the festive season...or any time of year for that matter.

Chocolate orange is my absolute favourite flavour combination and these cute no-bake tartlets are my new favourite dessert, mainly because they are so easy and quick to make!

Decadent (don't look at the calories!), delicious, and from a practical point of view, can be made ahead of time, making them the ideal dessert for Christmas!

Love chocolate orange as much as I do? Why not give my chocolate orange tiffin or chocolate orange brownies a try?

Jump to:

• ✔️ Why should you try it?
• 🥘 Ingredients
• 🔪 Instructions
• 💭 Top tips
• 🍴 Serving suggestions
• 📖 Variations
• 🥡 Storage
• 😋Related recipes
• Recipe
• 💬 Comments

✔️ Why should you try it?

• Quick and easy to make
• Can be made ahead and stored in the fridge
• Decadent and rich
• No-bake biscuit crust and a no-bake ganache filling

🥘 Ingredients

• Dark Chocolate Digestive Biscuits - use a food processor to blitz the biscuits to fine crumbs.
• Butter - melted and used to bind the biscuit base together.
• Orange - zest of 1 large orange to add an extra orangy hit.
• Dark Chocolate - for the chocolate orange ganache. Use dark chocolate with at least 70% cocoa solids.
• Chocolate Orange - 1 157g Terry's chocolate orange. I used milk chocolate but you could use a dark chocolate orange if you prefer.
• Double Cream
• Chocolate Orange Minis - to decorate the no-bake tartlets.

🔪 Instructions

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

1. Place the crushed biscuits in a bowl and pour on the melted butter and grated orange zest. Mix to combine.
2. Divide the biscuit crumb base between 4 mini tart tins (8-10 cm diameter) and use the back of a spoon to press the mixture in firmly, making sure the crumb base extends up the sides of the tins. Place in the fridge to set for an hour (or in the freezer for 30 minutes).
3. Chop the chocolate orange and dark chocolate up into small pieces and place in a large heat-proof bowl.
4. In a small pan bring the double cream to a simmer (it's important that you don't let it boil) then pour it over the chopped chocolate. Leave for 3 minutes (do not stir yet!).
5. Using a metal spoon, slowly stir the cream and chocolate together until it is all incorporated. Leave to firm up a little (15-20 minutes in the fridge should do the trick).
6. Release the tart bases from their tins and place on a serving plate. Divide the ganache between the tarts (the ganache should be firm enough to use a spoon for this), decorate with a chocolate orange mini segment, and place back in the fridge to set for at least 1 hour, or overnight.

💭 Top tips

• When heating the cream for the chocolate orange ganache, make sure you don't let it boil. Bring it to a bare simmer on the hob and pour immediately onto the chopped chocolate.
• Don't stir the cream and chocolate together straight away. Leave it for 3 minutes, then use a metal spoon to slowly bring the ganache together.
• Speed up the setting of the biscuit base by placing the tart tins in your freezer for 30 minutes, rather than in your fridge.
• If you don't have mini tart tins, use large cookie cutters to press your biscuit base into. Make sure you press some of the biscuit crumbs up the sides, otherwise the ganache will leak out.
• You may have some leftover chocolate orange ganache, depending on how deep your tart tins are. You can make some easy chocolate orange pots with any leftovers by simply pouring the remaining mixture into small glass ramekins or shot glasses. Chill in the fridge prior to serving.

🍴 Serving suggestions

Serve the chocolate orange tarts straight from the fridge, with a dollop of clotted cream!

If fridge space is lacking, they will be OK in a cold garage or shed for up to 24 hours.

📖 Variations

• Decorate the individual chocolate orange tarts with piped whipped cream for a more decadent-looking dessert.
• Sprinkle with gold and silver sprinkles for a festive sparkle.
• Use a different biscuit for the biscuit crumb base. Oreo's would work well.

🥡 Storage

The chocolate orange ganache tarts can be made up to 48 hours in advance. Store in the fridge (or cool garage/shed) until needed.

The tarts can also be frozen for up to 3 months. Defrost for at least 3 hours before serving.

😋Related recipes

More no-bake sweet treats to try!

Chocolate Malteser Tiffin

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Recipe

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