Name: Chocolate Orange No-Bake Tarts
Prep time: 15 min
Cook time: PT-484956H10M9S
Total time: 2 h 15 min
Cuisine: British
Ingredients: 2 x Tesco Finest all butter mini tartlet cases (9 pack, 18 total); 100g dark chocolate, finely chopped; 160g double cream; Finely grated zest of 1 orange, plus extra for garnish (optional); 80g pack Cadbury Mini Eggs, lightly crushed

These elegant, bite-sized Chocolate Orange No-Bake Tarts combine the sophisticated flavors of dark chocolate and orange in a delightfully simple dessert. Perfect for entertaining or a special treat, these mini tarts feature a smooth, whipped chocolate-orange ganache nestled in buttery tartlet shells and topped with colorful candy for a festive touch.

Why You’ll Love This Recipe

These chocolate orange tarts will quickly become a favorite in your dessert repertoire. They require no baking, making them perfect for warm weather or when you don’t want to turn on the oven. The combination of rich dark chocolate and bright citrus creates a sophisticated flavor profile that appeals to both children and adults. Despite their elegant appearance, these tarts are surprisingly easy to prepare, requiring just a handful of ingredients and minimal active preparation time. They’re perfect for entertaining, as they can be made ahead and will certainly impress your guests with their bakery-quality presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-butter mini tartlet cases provide the perfect crisp, buttery base for these no-bake treats. These ready-made shells save significant time and effort while still delivering that homemade quality. If you can’t find these specific cases, any small, pre-made sweet pastry shells will work beautifully.

Dark chocolate forms the rich, decadent heart of this dessert. Its slight bitterness balances perfectly with the sweet and tangy elements. For best results, use a high-quality chocolate with 60-70% cocoa content. The finer you chop it, the more easily it will melt into a smooth ganache.

Double cream (heavy cream) gives the ganache its luxurious, silky texture. When whipped after cooling, it transforms the ganache into a lighter, mousse-like filling that melts in your mouth. The fat content in the cream is essential for achieving the right consistency.

Orange zest brings a bright, aromatic citrus note that cuts through the richness of the chocolate. Fresh zest contains essential oils that provide more intense flavor than juice alone, creating that classic chocolate-orange pairing that’s beloved in desserts.

Mini chocolate eggs add a playful crunch, visual appeal, and an extra hit of sweetness to these sophisticated tarts. They make these desserts particularly festive for spring celebrations, though you could substitute other small chocolates or decorations based on the season.

Directions

Arrange the mini tartlet cases on a tray or large plate, ensuring they’re stable and ready to be filled.
Place the finely chopped dark chocolate into a heatproof bowl. The smaller the chocolate pieces, the more evenly they’ll melt.
In a small saucepan, gently heat the double cream with the orange zest over medium heat for 2–3 minutes, until it begins to simmer around the edges. Watch carefully to avoid boiling.
Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 1 minute to allow the chocolate to begin melting, then whisk until the chocolate is fully melted and the ganache is smooth and glossy.
Allow the ganache to cool completely to room temperature. This is crucial for the next step to work properly.
Once cooled, whisk the ganache with an electric mixer until the mixture is light and slightly thickened. This aerates the ganache, creating a lighter, mousse-like texture.
Spoon the whipped ganache into the tart shells, smoothing the tops with a knife or back of a spoon. For a more professional finish, transfer the mixture to a piping bag and pipe into the shells.
Top each tart with crushed chocolate eggs and a sprinkle of extra orange zest for a finishing touch of color and flavor.
Let the tarts set at room temperature for at least 2 hours before serving to allow the filling to firm up properly.

Servings and Timing

This recipe makes 18 mini tarts, perfect for serving at gatherings or parties. Each tart contains approximately 142 calories.

Preparation Time: 15 minutes
Chilling Time: 2 hours
Total Time: 2 hours 15 minutes

These tarts are ideal for preparing ahead of time, as they need time to set properly. They make elegant desserts for dinner parties, afternoon teas, or special occasions.

Variations

White Chocolate Version: Replace dark chocolate with white chocolate for a sweeter, creamier version. Add a little vanilla extract along with the orange zest.

Berry Infusion: Add 1-2 tablespoons of raspberry or strawberry liqueur to the cream for a chocolate-berry-orange combination.

Hazelnut Twist: Sprinkle finely chopped toasted hazelnuts on top instead of chocolate eggs for a more sophisticated, nutty flavor profile.

Mint Chocolate: Replace the orange zest with 1/4 teaspoon of mint extract for a refreshing mint chocolate version.

Coconut Variation: Add 2 tablespoons of coconut cream to the ganache and sprinkle toasted coconut flakes on top for a tropical touch.

Coffee Infused: Add 1 teaspoon of instant espresso powder to the warm cream for a mocha flavor profile.

Spiced Chocolate: Add a pinch of cinnamon and a tiny pinch of cayenne to the cream for a Mexican chocolate-inspired version.

Storage/Reheating

These no-bake tarts store beautifully, making them an excellent make-ahead dessert option. Here’s how to keep them at their best:

Room Temperature: The tarts can be stored at cool room temperature (below 70°F/21°C) for up to 24 hours. This is ideal if you’re serving them the same day you make them.

Refrigeration: For longer storage, place the tarts in an airtight container and refrigerate for up to 3 days. The pastry may soften slightly but will still taste delicious.

Freezing: These tarts can be frozen for up to 1 month. Place them on a baking sheet until solid, then transfer to an airtight container with parchment paper between layers. Thaw overnight in the refrigerator.

Serving After Storage: If refrigerated, allow the tarts to sit at room temperature for 15-20 minutes before serving for the best texture and flavor. These tarts are meant to be enjoyed cold or at cool room temperature and should not be reheated.

FAQs

Can I make these tarts without an electric mixer?

Yes, you can whip the ganache by hand with a whisk. It will require more effort and time, but you can achieve a similar texture. Make sure the ganache is completely cooled first, and whisk vigorously for several minutes until you notice it lightening in color and becoming more fluffy.

What if I can’t find pre-made tartlet cases?

If pre-made cases aren’t available, you can use a no-bake tart crust recipe using crushed graham crackers or digestive biscuits mixed with melted butter. Press this mixture into mini tart pans or a muffin tin lined with paper liners, and chill until firm before filling.

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate, but the tarts will be considerably sweeter. You might want to reduce any additional sweet toppings to balance the flavor. The ganache may also be slightly softer with milk chocolate.

How do I know when the ganache is whipped enough?

The ganache is properly whipped when it’s noticeably lighter in color (changing from dark to medium brown), has increased in volume by about 25-30%, and holds soft peaks when you lift the whisk. Be careful not to overwhip, as it can become grainy.

Can I make this recipe dairy-free?

Yes, you can substitute the double cream with full-fat coconut cream (the solid part from a can of coconut milk) and use dairy-free dark chocolate. The flavor profile will change slightly, but the texture should remain similar.

My ganache split/separated. Can I fix it?

If your ganache separates, you can usually rescue it. Warm 1-2 tablespoons of cream until hot but not boiling, then gradually whisk it into the split ganache until it comes back together. Allow it to cool completely before attempting to whip again.

How far in advance can I make these tarts?

These tarts can be made up to 3 days in advance if stored in the refrigerator. For the best presentation, add the decorative toppings shortly before serving.

Why did my ganache not thicken properly?

This could be due to a few reasons: the ratio of chocolate to cream may be off, the ganache might not have cooled completely before whipping, or the cream may have a lower fat content than required. Make sure to use heavy cream/double cream with at least 35% fat content.

Are these tarts suitable for vegetarians?

Most of these ingredients are vegetarian-friendly, but you should check the specific brands of tartlet cases and chocolate eggs to ensure they don’t contain gelatin or other animal-derived ingredients if serving to strict vegetarians.

Conclusion

These Chocolate Orange No-Bake Tarts offer the perfect balance of sophistication and simplicity. The rich, whipped chocolate ganache infused with bright orange zest creates a dessert that feels special without requiring advanced baking skills or hours in the kitchen. The contrast between the crisp pastry shells and the silky filling makes each bite a textural delight, while the colorful topping adds a playful touch.

Whether you’re hosting a dinner party, contributing to a potluck, or simply treating yourself to something special, these elegant mini tarts are sure to impress. Their make-ahead convenience makes them practical for busy hosts, and their individual portions mean no messy cutting or serving issues. The classic chocolate-orange flavor combination has timeless appeal that works for any season, though the decorative toppings can easily be customized for specific holidays or occasions.

Try these delightful tarts when you want a dessert that offers maximum impact with minimum effort – they truly embody the sweet spot between casual and gourmet.