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Chocolate-Orange Tart
The ricotta cheese in this tart—inspired by one in Rose Carrarini's book, Breakfast, Lunch, Tea—creates a deliciously creamy yet surprisingly light filling that highlights the orange and chocolate that flavor it. The crust, made partly with almond flour, has a sandy crispness that contrasts well with the filling. For do-ahead ease, the tart shell can be prepped, fitted in the pan, pricked all over, then frozen for up to two weeks; do not thaw before baking.
8
Servings
Tip
Don’t use skim-milk ricotta; whole-milk is needed for its richness and creamy consistency. Note that some ricottas will brown more than others, though still will taste fine. Those brands contain more lactose, which reacts with the proteins at high temperatures, causing browning. We liked Calabro, which is low in lactose. Also, don't chop the chocolate too finely; tiny bits will melt into the filling rather than retain their shape. Aim for ¼-inch pieces.
2 hours 45 minutes
45 minutes active, plus cooling
For the tart shell:
-
130
grams (1 cup) all-purpose flour
Directions
-
01Heat the oven to 300°F with a rack in the middle position. Mist a 9-inch tart pan with removable bottom with cooking spray and set on a baking sheet. In a food processor, combine both flours, the sugar and salt; process until combined, about 5 seconds. Scatter the butter over the dry ingredients and pulse until the mixture resembles coarse sand, 10 to 12 times. Add the yolk and vanilla, then process until the mixture is evenly moistened and cohesive, 20 to 30 seconds; the mixture may not form a single mass. Crumble the dough into the tart pan, evenly covering the surface. Using a dry measuring cup, press the dough into an even layer over the bottom and up the sides of the pan. Use a fork to prick all over the bottom and sides, then freeze until firm, at least 15 minutes or up to 1 hour. Bake on the baking sheet until deep golden brown, 1 to 1¼ hours. Let cool on the baking sheet on a wire rack for 15 minutes. Increase the oven to 350°F.
Reviews
February 17, 2026
Excellent Dessert!!
This is an exquisite and fairly easy-to-make dessert. We both just loved it. It has just the right combination of flavors and textures and it's not too sweet. We ate it at room temperature on the day I made it and chilled the following day - it was equally delicious either way. This is definitely going to be part of my regular dessert rotation. I don't make desserts a lot, but the next time we have company over for dinner I will definitely be making this!
May 16, 2024
Exceptional and beautiful
This tart exceeded my expectations. Not too sweet, interesting combination of flavors and textures, cuts beautifully, is equally good at room temperature or chilled, and keeps in the refrigerator for days. I didn't see the instruction to turn the oven up to cook the filling, and my crust got too brown as it was, but was still very good. (Next time I won't cook the crust quite as long and may cover the edges sooner.) Thank you, Milk Street!
March 2, 2024
Delicious tart!
Absolutely loved this tart. Excellent crust. I replaced the vanilla in the filling with orange blossom water for a bit more orange flavor.
August 29, 2022
Chocolate Orange Tart
This turned out better than I thought and was really easy to make
June 9, 2022
add orange jam
I added 2 TBSP of orange jam after tasting the filling and finding it too bland. Next time I will make candied orange peen and add it
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This recipe was fantastic! So easy to make, the tart crust is fool proof and so delicious! The filling is creamy but light with the perfect flavor of bright beautiful orange. The chocolate cut through that filling with just a hint of bitterness. It was a very sophisticated flavor profile and my family absolutely loved it! Highly recommend making this!