This tart with the velvety filling with gianduia chocolate and the surprising freshness of orange gelee is just amazing. These rich and fragrant winter flavors blend perfectly together and create a delicious tart, perfect for festive occasions or simply to be enjoyed with a cup of hot tea and a good book in your hands. The gianduia chocolate cream is called namelaka and like all the namelaka creams, is just velvety and soft. The orange gelee is prepared with freshly squeezed juice while the pastry is a version of Frolla Cacao Magra (Skim cocoa short pastry) by Iginio Massari (Italian pastry chef) from his book “Not just sugar volume 1”. This short crust remains crisp and compact for a long time even if in close contact with different creams.
Creamy gianduia chocolate tart with orange gelee
- 300 ml freshly squeezed orange juice
- 100 g white sugar
- 8 g gelatin sheets
- grated gianduia chocolate optional
Gianduia chocolate cream
- 100 g chocolate gianduia
- 70 g dark chocolate
- 1 teaspoon honey
- 200 g whipping cream
- 3 g gelatin sheets
- 100 ml milk
Shortcrust cocoa pastry (Iginio Massari)
- 90 g butter
- 40 g white sugar
- 1/2 teaspoon vanilla extract
- 65 g egg 1 large
- 1 g of salt
- 250 g all-purpose flour
- 20 g dark cocoa powder
- 1/4 teaspoon baking powder
- For this recipe I used the silicone mold Silikomart: Kit Tarte Meringue. You can buy it here.
Instructions gianduia chocolate cream
- Soak the gelatin sheet in cold water for 10 minutes. Meanwhile, melt two types of chocolate over water bath. Heat milk with honey almost to the boiling point then turn off the heat, add squeezed gelatin and stir well. Using the immersion blender emulsify the chocolate while adding milk. Add cream and blend again until everything is smooth. In this recipe I spread the gianduia cream directly on the tart shell. If you need to use it with a pastry bag I recommend to pass it through a fine sieve to eliminate the air bubbles. Cover the container with a plastic wrap (or a plate, I try to use as less plastic as possible 🙂 ) and place it in the refrigerator until it becomes firm, for a minimum of 6 hours or, better, overnight.
Instructions for cocoa crust
- In a mixer equipped with blades (or using an electric mixer) mix briefly sugar with butter and the vanilla extract.
- Add egg and salt and whisk again for a few moments.
- Then add sifted flour together with baking powder and cocoa powder and stir briefly until all the ingredients are well blended. Place the dough in a container or in a plastic wrap and put in the refrigerator for 1 hour minimum, better overnight.
Instructions orange gelee
- Fill each cavity of your silicone mould with some grated gianduia chocolate. This step is absolutely optional. I simply thought that grated chocolate could create a pretty decoration.
- Soak gelatin sheets in cold water for 10 minutes. Meanwhile, divide the juice into 2. Pour the first part into a saucepan, add sugar and turn on the flame. Stir until the sugar completely dissolves and your juice reaches the boiling point. Add squeezed gelatin, stir well then add remaining orange juice.
- Gently pour the mixture into silicone mould. If you have added the chocolate, I recommend adding a few drops of liquid in each cavity before pouring everything else (otherwise the chocolate will afloat) Remember to put the mould on a plate or a something that is completely flat so that you can move around with it. Place your gelee in the refrigerator and once it is firm, place it in the frizzer and let it freeze completely.
Instructions for the tart shell
- The next morning roll out the pastry dough to a thickness of 3 – 5 mm helping yourself with very little flour. Make long strips that you will place along the edge of the mould by pressing it slightly to make them stick. Use the sharp knife to remove any pastry in excess. Using your mould cut out the circle that matches perfectly with the shape. Place the micro-perforated mould on a baking sheet covered with baking paper or with the air mat for baking. Add the circle of dough and press it gently to make it adhere to the edges.
- Bake in a preheated oven at 180 ° C for about 20 minutes then take out your tart base and let it cool down completely.
Gianduia chocolate tart assemble!
- Take the gianduia chocolate cream out from the refrigerator. If you like you can whip it briefly to make it more malleable. Fill the tart shell with your ganduia namelaka. Take the gelee from the frizer and remove it gently from the mould then place it over the cream.
- Serve the your gianduia chocolate tart when the gelee is soft and thewed.
Store in the refrigerator.
lot of love. B
If you like this recipe with gianduia chocolate cream you should try my Christmas orange and chocolate cookies with gianduia cream recipe (foto below).