This gluten-free tart has a rich chocolate ganache filling flavored with frozen concentrated orange juice and orange extract. The no-bake filling has just five ingredients and mixes up in less than ten minutes. The crust is a buttery shortbread like shell.
Be sure to check out more of my tart recipes including my gluten-free fresh apple tart and my gluten-free mixed berry tart with lavender custard.
Chocolate-Orange Ganache Filling
A ganache is usually used as a glaze coating on desserts. It’s made primarily with cream and chocolate and it’s a super rich topping. But to use as a chocolate tart filling, I changed the proportions just a bit. Here are the ingredients:
Semi-sweet chocolate – Normally I use 60% chocolate in ganache, which is on the more bittersweet side. But as a tart filling, semi-sweet chocolate works best.
I use semi-sweet baking chocolate bars like Ghirardelli or Guittard. Chocolate chips have ingredients that help them to hold their shape even at higher temps. Because of this they can be more difficult to melt.
Enjoy Life semi-sweet chocolate chips are free of 14 allergens and do not contain any extra ingredients. They are an excellent option if you want to use chocolate chips and my favorite gluten-free option.
Half and half – Again because this ganache is being used as a tart filling and not as a topping, I decided to bring down the richness factor a bit by using half and half instead of heavy cream. If you’re dairy-free or vegan, Nut Pods unsweetened creamer is a great option. I regularly make ganache with their almond + coconut creamer.
The best way to get real orange flavor into a recipe is with frozen concentrated orange juice. Just a small amount packs a punch in orange flavor. I always have a can in the freezer and you can easily scoop out whatever you need even when it’s frozen.
To be sure that the orange flavor comes through (chocolate can easily block other flavors) a bit of orange extract or orange flavor is included in the recipe. My favorite brand is Simply Organic and their orange flavor is alcohol free.
Just a little bit of salt tames the bitterness in the chocolate and enhances all the flavors in the filling.
No-Bake Ganache Filling
This orange chocolate filling is super simple to mix up but takes a little bit of patience. Steamy milk is is poured over the chocolate to gently melt it and create the ganache. It’s super important to heat the milk a little more slowly than you may want. It needs to be steamy hot, but not simmering or boiling. If it gets too hot the the sugars in the milk will burn and the protein will curdle. The steamy temp makes it just hot enough to melt the chocolate,
Gluten-Free Tart Shell
My recipe for a gluten-free tart crust is buttery and super simple. It’s a bit of a process that takes a couple of sessions of chilling the dough, but the result is worth it! It can easily be made ahead of time to make things go more quickly on the day you assemble it.
Since the filling doesn’t require baking, the tart shell will be blind-baked. This means it will bake on its own filled with pie weights. See my buttery gluten-free tart crust recipe for all the details.
Gluten-Free Orange Chocolate Tart
- 1 8-9 inch tart crust gluten-free tart crust (shell)
- 12 oz semi-sweet chocolate – bars or chips or 1¾ c chocolate chips
- 1¼ cup half and half
- 2 Tbsp frozen concentrated orange juice
- 1 tsp orange extract or orange flavor
- ¼ tsp salt
- Make the gluten-free tart crust first. While it's cooling, make the chocolate-orange filling.
- If using bars of chocolate chop them into smaller pieces and place in a mixing bowl.
- To a small pot add the half and half, frozen OJ, orange extract and salt. Stir over low medium heat just until the milk starts to steam. Do not allow it to simmer or boil.
- Pour the heated milk mixture over the chocolate. Let it sit for 1 minute.
- Then gently stir with a wire whisk starting in the center of the bowl. Whisking vigorously will create air bubbles which are not desirable in a ganache.
- Continue stirring until the chocolate is melted and the mixture is smooth and completely combined.
- Pour the ganache into the tart crust. Gently shimmy the pan to even out the top.
- Let it sit at room temperature for at least 2 hours to set. Or place in the refrigerator for 1 hour.
- If desired, garnish with orange slices, orange zest and serve with whipped cream.