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Orange Chocolate Tart

A fudgy filling flavored with orange extract is baked in a pastry crust, spread with whipped topping, then garnished with orange zest strips and chocolate hearts. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min.
  • Makes
    8-10 servings

Ingredients

  • 6 tablespoons butter, cubed
  • 7 ounces semisweet chocolate, divided
  • 1 sheet refrigerated pie pastry
  • 2 large eggs, room temperature
  • 1/2 cup sugar
  • 1/4 teaspoon orange extract
  • 1/2 cup all-purpose flour
  • 1 cup whipped topping
  • Orange zest strip, optional

Directions

  • In a microwave-safe dish, melt butter and five chocolate squares. Cool for 10 minutes. Meanwhile, line a 9-in. fluted tart pan with removable bottom with pastry. Line pastry with a double thickness of heavy-duty aluminum foil. Bake at 450° for 5 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350°.
  • In a small bowl, beat eggs, sugar and orange extract until thickened, about 4 minutes. Stir in cooled chocolate mixture. Beat in flour; mix well. Pour into crust. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  • Meanwhile, line a baking sheet with waxed paper; set aside. Melt remaining chocolate. Pour melted chocolate into a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe eight to 10 small hearts onto the waxed paper. Refrigerate until set. Spread whipped topping on pie; garnish with chocolate hearts and orange zest if desired. Refrigerate leftovers.
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