Rich and indulgent Terry's chocolate orange tarts are 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. You might also like my chocolate honeycomb torte!
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Chocolate orange is my absolute favourite flavour combination, and these cute no-bake tartlets are my new favourite dessert.
They're decadent (don't look at the calories!), irresistibly delicious, and conveniently made ahead of time, making them the ideal dessert for a busy Christmas.
👩🍳 Love chocolate orange as much as I do? Why not give my chocolate orange tiffin, chocolate orange flapjacks, or chocolate orange brownies a try?
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✔️ 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 pulse 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 - one 157g Terry's Chocolate Orange. I used the milk chocolate one, but you could use dark chocolate orange if you prefer.
Double Cream - to create the creamy rich filling.
Chocolate Orange Minis - to decorate the no-bake tartlets.
🔪 How to make individual no-bake chocolate orange tarts
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the crushed biscuits in a bowl and pour on the melted butter and grated orange zest. Mix to combine.
Two: 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).
Three: Chop the chocolate orange and dark chocolate up into small pieces and place in a large heat-proof bowl.
Four: 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!).
Five: 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).
Six: 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, whipped double cream, or ice cream!
📖 Variations
- Decorate the individual chocolate orange tarts with 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. Oreos would work well.
- Try my no bake lemon curd tarts too!
🥡 Storage
Store - The chocolate orange ganache tarts can be made up to 48 hours in advance. Store in the fridge (or cool garage/shed) until needed.
Freeze - The tarts can also be frozen for up to 3 months. Defrost for at least 3 hours before serving.
😋Related recipes
More chocolate treats to try!
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Recipe
No-Bake Chocolate Orange Tarts
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Equipment
- 4 Individual Tart Tins (8-10cm)
- Saucepan
- Chopping Board
- Knife
Ingredients
- 80 g Butter melted
- 300 g Dark Chocolate Digestives pulsed in a food processor until fine breadcrumbs
- 1 Orange Zest only
- 157 g Terry's Chocolate Orange 1 regular milk chocolate chocolate orange, chopped
- 45 g Dark Chocolate chopped into small pieces
- 200 ml Double Cream
- 4 Terry's Chocolate Orange Minis for decoration
Instructions
- Put the biscuit crumbs in a large bowl and pour over the melted butter and orange zest. Mix to combine.80 g Butter, 300 g Dark Chocolate Digestives, 1 Orange
- Press the biscuit crumb base into the 4 mini tart tins 8-10cm diameter (making sure the biscuit extends up the sides to create a hollow for the ganache filling). Place in the fridge for 1 hour to chill (or 30 minutes in the freezer).
- Place the chopped chocolate orange and dark chocolate into a heatproof bowl.157 g Terry's Chocolate Orange, 45 g Dark Chocolate
- Put the double cream into a small saucepan and bring to a simmer (do not let it boil!), then quickly pour the hot cream onto the chopped chocolate. Leave for 3 minutes.200 ml Double Cream
- Use a metal spoon to gently and slowly stir the ganache together. Leave the ganache to firm up a bit before assembling the tarts (15-20 minutes in the fridge should be enough to make the ganache easier to spoon into the tarts).
- Take the tart tins out of the fridge or freezer and unmould then onto a serving plate.
- Spoon in the chocolate ganache and decorate with a chocolate orange mini segment.4 Terry's Chocolate Orange Minis
- Chill for at least 1 hour (or overnight) before serving.
Notes
- 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.
- 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.
Nathan
These tarts are so adorable, and chocolate and orange is one of my favorite flavor combos! Will definitely have to give these a try!
Jessie
These were so amazing and I love that they can be frozen.
Jacqueline Meldrum
Oh my yes please Beth! They look amazing. Drooling here!
Anjali
Love that this is a no bake dessert!! It was super easy to make and was totally delicious!
Sara Welch
I love the combination of orange with chocolate; excited to give these a try! Looks too good to pass up, indeed!