I’ve had an insane chocolate craving recently. So, when Chef Gerhard from Food Ink sent me this orange chocolate tart recipe to try, I pounced on the excuse to make it for our next Sinful Sunday post.

While some are not accustomed to the idea, orange and chocolate is a classic combination of flavours that for me, perfectly complement each other. A glorious, decadent dark chocolate is less sweet and offers an amazing contrast to the sweet aromatics of a zesty orange.  Food Ink’s no-bake orange chocolate tart with delicious orange cream is an easy way to enjoy this fab flavour combination.

Orange Chocolate Tart

This is a nice and easy dessert that’s ideal for entertaining because it can be made well ahead of time. Perfect for your upcoming spring bash! But do take note that while this dessert is quick to make, you need to allow sufficient refrigeration time. All in all, allow at least 3 hours to prep.



You’ll need 4 small 10cm fluted tart tins with a removable base like these available from Yuppiechef.


INGREDIENTS (Makes 4 individual tarts)

For the orange chocolate tart

200g digestive biscuits

80g unsalted butter, melted

200g Lindt Orange Intense dark chocolate, roughly chopped

250ml cream

Zest of 1 small orange

1 teaspoon vanilla paste or vanilla extract

Cook’s note on an optional extra: As is usual with the recipes I like, if you want to add an element of intensity to this dessert you can add 2 tablespoons of Grand Marnier or other orange flavoured liqueur

For the orange cream

Zest and juice (about 60ml) of 1 orange

250ml whipping cream



Allow at least 3 hours to prep this dessert.

To make the orange chocolate tart

Place the biscuits in a food processor and pulse to form fine crumbs. Pour the melted butter over the crumbs in the food processor and pulse until well combined.

Firmly press the biscuit mixture into the base and up the sides of your 4 x 10cm loose bottomed tart tins. Refrigerate until set, about 20 minutes.

Cook’s tip: I found a great tip online to properly press the crumbs into the tart tin. Use something flat and round with straight walls like a measuring cup in the image below. Use it to press the crumbs into the wall and a knife or your finger to level out the top and base of the tart crust.

Digestive biscuit tart crust

While your tart bases are setting, place your chocolate and 250ml cream in a clean bowl. Place the bowl over a pot of simmering water, being careful not to touch the water, and melt the chocolate, stirring all the time. As soon as melted, remove immediately from the heat and stir in the vanilla paste and the orange zest, reserving some zest for the top of your desserts. If using it, you can stir your Grand Marnier or other orange liqueur now. Leave to cool for 5-10 minutes.

Spoon the chocolate evenly into your 4 tart bases, and sprinkle with some orange zest. Return your tarts to the fridge for at least 2 hours until set.

To make the orange cream

Just before serving, remove the tarts from the fridge. Prepare the orange cream by whipping up the remaining 250ml cream until stiff peaks form. Beat in the orange juice, be careful not to add too much and make the cream runny, and then fold in the orange zest.

Release the tarts from their tins, plate and serve with the whipped orange cream.

Chef’s note: If you want to reduce the dairy component of this recipe, you can use 500ml coconut cream instead of the dairy cream.


Contact Chef Gerhard and Food Ink if you’re planning a Spring bash or even quiet dinner party to assist you with your catering needs. Or simply check them out to see what they’re up to, they’re always sharing cool new recipe ideas and sneak peeks into what they’re doing in the kitchen.

e-mail:  [email protected]


Instagram: Gerhard_koekemoer





(RELATED POSTS: Find more of our Sinful Sunday recipes here.)

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