Decadent Chocolate and Orange Tart Recipe

Looking for an easy, satisfying dessert? This grain‑free chocolate orange tart comes together quickly and tastes fantastic. Chocolate and orange are a classic pairing—gluten‑free or not, this tart is a great choice.

I recently revisited some holiday desserts and remembered one of my favourites, the grain‑free chocolate peppermint tart. I love how fast and simple it is to make, and the crust is delicious while being gluten‑free—perfect for friends with gluten sensitivities.

For this version, I kept the same basic method and crust, swapping mint for orange extract. My family adores chocolate and orange together, and we always look forward to seasonal chocolate orange treats.

You’re going to love this chocolate orange tart.

Chocolate Orange Tart Ingredients

The ingredients are simple. For the crust:

• shredded coconut
• almond flour
• pure maple syrup
• coconut oil (solid, not melted)
• pinch of sea salt

The ganache filling is just three main ingredients:

• chopped dark chocolate
• full‑fat coconut milk (canned)
• pure orange extract

How to Make the Grain‑Free Crust

You can use any 9″ tart crust recipe, but I prefer a simple grain‑free crust. Combine all crust ingredients in a food processor and pulse until a slightly sticky dough forms. Press the mixture into the base and up the sides of a lightly greased 9″ tart pan, creating a 1/2–1″ edge. I use clean fingers to press it evenly.

Bake at 350°F (175°C) for 10–12 minutes, until the edges are lightly browned. Remove and let cool while you prepare the filling.

Directions for Chocolate Orange Tart

When the crust has cooled slightly, prepare the chocolate orange ganache.

Warm the canned coconut milk in a small saucepan over medium heat until it’s hot but not boiling. Place the chopped dark chocolate in a heatproof bowl and pour the hot coconut milk over it. Let the mixture sit for one minute before stirring. Stir until completely smooth, then add the orange extract and mix well.

Pour the ganache into the prepared crust, smoothing the surface. Refrigerate the tart for at least four hours (or overnight) so the filling firms up. Chill before serving. The tart will keep in the refrigerator for 3–5 days in an airtight container and can be frozen up to two months.

How to Serve This Tart

If you used a removable‑rim tart pan, release the tart and slice it to your preferred size. It’s delicious on its own, but you can top slices with coconut whipped cream, regular whipped cream, or ice cream for extra indulgence.

For an elegant finish, decorate with candied orange slices. They make a pretty garnish and intensify the orange flavour.

You’ll likely have extra oranges if you make candied slices—use them for other desserts or enjoy them fresh.

Looking for Other Tarts and Pies?

If you enjoy this tart, try other favourites like chocolate coconut tart, strawberry apple pie, chocolate cherry tart, or cranberry curd tart. There are also plenty of grain‑free and gluten‑free sweets to explore, from skillet brownies to banana cake and oatmeal fudge bars.