You will love this Orange Chocolate Frangipane Tart! The sweet shortcrust pastry is filled with a layer of chocolate, topped with an orange frangipane, and toasted almonds. This frangipane tart is anything but ordinary. Perfect for a special dinner!
A few weeks ago I was in New York City celebrating my 30th birthday. Eek, I can't believe it. We visited countless restaurants and squeezed as many meals in as possible.
One night we went to dinner at Via Carota, and my friend Ari joined us.
One of the desserts we had was an Orange Chocolate Frangipane Tart. I fell in love with it. So it was only a matter of time until I made my own version.
This delicious tart is made with a sweet shortcrust pastry or pate sucree. I have a whole post dedicated to showing you step-by-step photos so you can make your own pate sucree from scratch- it's so easy and a forgiving dough. We don't need to completely blind bake the tart, for this recipe, we par-bake the dough then fill it with the frangipane filling.
We also make a thin layer of chocolate, because chocolate makes everything better, am I right?
Chocolate and orange is a favorite of mine, hello Terry's Chocolate Orange. Christmas time isn't complete without them!
For another fruity dessert check out my lemon olive oil cake or my orange olive oil cake.
Let's get to the recipe.
How do you make an Orange Chocolate Frangipane Tart
You'll need
- Sweet Shortcrust Pastry
- Chocolate
- Orange Frangipane
What is Frangipane made of
A sweet almond-flavored pastry cream. The ingredients you need are butter, sugar, eggs, almond flour, all-purpose flour and in this case orange juice and orange zest.
You gotta try my apple frangipane tart next, so so good! Or my peach frangipane tart.
How do you make a frangipane filling
First, we need to make a sweet shortcrust pastry tart shell. I have a whole post dedicated to preparing in it, how to make sweet shortcrust pastry. Prepare the tart shell up to before baking it.
Then fill it with pie weights to prevent the tart shell from rising. Bake the shell at 375F/191C for 20 minutes, you want to par-bake it.
While the pie shell is baking in a large bowl with a handheld mixer or a bowl of a stand mixer add the softened butter and granulated sugar. Beat the sugar and butter on high until very light and fluffy, 3 to 5 minutes.
When the butter-sugar is very light add the eggs one at a time, mixing well in between. Then add the vanilla extract and almond extract.
Gently fold in the almond flour and all-purpose flour, mixing until just combined.
Finally, add the fresh orange juice and orange zest and mix until just combined.
When the shortcrust pastry has baked for 20 minutes take it out of the oven and gently remove the foil and pie weights.
Add the chocolate chunks, place it back in the oven for the chocolate to melt for 1 to 2 minutes. Take the tart out of the oven and use an offset spatula to gently spread the chocolate into an even layer.
How long does a frangipane tart bake?
Gently and evenly pour the frangipane feeling on top of the melted chocolate and sprinkle with flaked almonds.
Bake the frangipane tart for another 24 to 28 minutes, or until it is golden brown.
Let the frangipane tart cool on a wire rack for at least 45 minutes for taking out the tin.
Serve with fresh whipped cream or ice cream and save leftovers in an airtight container.
Dont miss my
Can you make this ahead of time
Totally. You can make the tart shell dough up to 4 days ahead of time and keep it in the fridge 4 days before baking.
The baked tart is best the day of, but you can make it the night before you plan on serving.
Another dessert recipe I love is my chocolate chess pie recipe.
More chocolate desserts
- Oreo Cheesecake. This cheesecake recipe is one of my family's top five desserts!
- Nutella Strawberry French Toast. If I want to spoil my niece and nephew or girlfriends for a fun brunch this recipe always goes down extremely well!
- Salted Caramel Chocolate Cake. I can't tell you how many times we've devoured this cake, never gets old!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Orange Chocolate Frangipane Tart
You will love this Orange Chocolate Frangipane Tart! The sweet shortcrust pastry is filled with a layer of chocolate, topped with an orange frangipane, and toasted almonds. This frangipane tart is anything but ordinary. Perfect for a special dinner!
- Total Time: 1 hour 10 minutes
- Yield: 8-10 Slices 1x
Ingredients
- 1 Recipe Sweet Shortcrust Pastry
- 4oz (½ Cup/1 Stick) Butter, at room temperature
- 100 grams (½ Cup) Granulated Sugar/ Caster Sugar
- 2 Large Eggs, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 2 Teaspoons Pure Almond Extract
- 125 grams (1 ⅓ Cups) Almond Flour
- 2 Tablespoons All-Purpose/ Plain Flour
- 2 Tablespoons Orange Zest, roughly 2 Medium Oranges
- 2oz Fresh Orange Juice, roughly 1 Medium Orange
- 100 grams (½ Cup) Semi-Sweet or Dark Chocolate Chunks
- 50 grams (½ Cup) Sliced Almonds
Instructions
- Prepare sweet shortcrust pastry in a 9.5" tart tin up until baking. Cover with foil and fill with pie weights to blind bake it halfway. Bake at375F/191C for 20 minutes.
- While the crust is baking in a large bowl with a handheld mixer or a bowl of a stand mixer add the softened butter and granulated sugar. Beat on high until very light and fluffy, 3 to 5 minutes.
- Add the eggs one at a time, mixing well in between add the vanilla extract and almond extract. Gently fold in the almond flour and all-purpose flour, mixing until just combined. Add the fresh orange juice and orange zest and mix until just combined.
- When the shortcrust crust has baked for 20 minutes take it out of the oven and gently remove foil and pie weights. Add the chocolate chunks in an even layer, place it back in the oven for the chocolate to melt for 1 to 2 minutes. Take the tart out of the oven and use an offset spatula to gently spread the chocolate into an even layer. Gently and evenly pour the frangipane filling on top of the melted chocolate and sprinkle with flaked almonds.
- Bake for another 24 to 28 minutes, or until golden brown. Let the tart cool on a wire rack for at least 45 minutes for taking out the tin. Serve with fresh whipped cream or ice cream and save leftovers in an airtight container.
- Prep Time: 25
- Cook Time: 45
- Category: Dessert
- Method: Bake
- Cuisine: French
Kwensing says
How much almond extract? That measurement is missing.
Elizabeth Waterson says
Hi Kelly sorry about that the recipe needs 2 teaspoons, I updated the recipe card. Please let me know if you have any other questions, or if you make the recipe please let me know! Thanks xx Liz
Deangelo says
Ive been wanting to make this recipe for a while and finally have the time because of quarantine, DID NOT DISAPPOINT.
Ingrid says
I made this - and it is AMAZING! One of the best things I have ever made. I made my almond flour fresh since I could not find almond flour right now (just ground up some blanched almonds). The pate sucree crust is a dream to work with and I love the taste - almost like a sugar cookie. Absolutely incredible. And I think the tart was even better on the second day.
Elizabeth Waterson says
Thank you so much for coming back to review the recipe, Ingrid. The pate sucree really is the best. All the flavor combos are great in this tart! I am so happy you loved it as much as I do! Thanks again for coming back to review it, I appreciate it more than you know!! Hope you are staying safe and healthy! XX Liz