This chocolate orange tart has been a centerpiece at our holiday table for years. I discovered this combination the winter after my first child was born, when long evenings and tiny naps meant I needed desserts that were impressive without being fussy. The first time I made it, the sharp citrus brightness cut through the dense chocolate in a way that felt celebratory and comforting at once. The crust adds a toasty crunch that keeps every bite balanced — not too sweet, not too rich. Friends invariably ask for the recipe and tuck a slice into their to-go boxes with surprised delight.

What makes this tart special is its texture: a silky, slightly wobbly center that sets to a satiny finish as it cools, and a crisp graham cracker shell that holds everything without overwhelming the filling. The orange zest is the secret — just enough to lift the chocolate, not enough to become marmalade. Over the years I have learned small tricks that keep the tart glossy and crack-free, like tempering the cream and chocolate carefully and allowing the tart to finish setting at room temperature. This recipe is the one I return to when I want a dessert that feels both homey and refined.

Ingredients

• Graham crackers (crust): 1 sleeve (9 crackers), finely ground. Use whole graham crackers rather than honey or cinnamon varieties for a neutral, toasty base. If you prefer a slightly sweeter crust, look for a brand you like — I often use the classic Nabisco-style crackers for consistent texture.
• Unsalted butter: 4 tablespoons, melted. Real butter provides flavor and helps the crumbs bind; avoid margarine for best mouthfeel.
• Granulated sugar: 2 tablespoons. A touch of sugar aids browning and gives the crust balance.
• Cinnamon and salt: 1/2 teaspoon cinnamon and 1/2 teaspoon kosher or sea salt. These two lift the crust and prevent the overall flavor from tasting flat.
• Dark chocolate: 8 ounces (60 to 80 percent cacao), chopped for the filling, plus 2.5 ounces for the ganache. Choose a single-origin bar if you want a nuanced orange-chocolate interplay; otherwise any high-quality baking chocolate works well.
• Heavy cream: 1 1/4 cups for the filling and 1/4 cup for the ganache. High-fat cream ensures a glossy, stable filling and topping.
• Eggs: 2 large, at room temperature. Eggs give the filling structure and a custardy texture; room temperature eggs incorporate more smoothly.
• Coarse salt: 1/4 teaspoon kosher or flaky sea salt for the filling and more for sprinkling if desired. Salt brightens the chocolate.
• Orange zest: Zest of 1 1/2 large oranges (or two small). Fresh zest is essential; avoid bottled orange oil which can be overpowering.
• To finish: Optional slices of half an orange, additional zest, and flaky sea salt to taste.

Instructions

Prepare the crust: Preheat the oven to 350 degrees Fahrenheit. In a medium bowl combine finely ground graham crackers, melted butter, granulated sugar, cinnamon, and salt. Stir until the crumbs are evenly moistened. Press the mixture firmly into an ungreased 9-inch tart pan, pressing the crumb into the base and about halfway up the sides. Use the flat end of a 1/4-cup measure to pack the crumbs tightly. If your pan has a removable bottom, place it on a sheet pan so no crumbs fall through when baking. Bake 10 to 12 minutes until the crust is just turning golden at the edges. Allow to cool while you make the filling. Melt the chocolate: Place 8 ounces of chopped dark chocolate in a heatproof bowl. Heat 1 1/4 cups heavy cream in a small saucepan over medium heat until steaming and just below a simmer — bubbles should form at the edge but it should not be boiling. Pour the hot cream over the chopped chocolate and let sit undisturbed for three minutes to soften. Whisk gently until the mixture is smooth and glossy. If small unmelted pieces remain, return briefly to a warm water bath and stir until fully melted. Finish the filling: Whisk two room-temperature eggs and 1/4 teaspoon kosher salt into the warm chocolate mixture until completely combined and slightly aerated. Add the orange zest and whisk until fragrant and evenly distributed. Pour the filling into the cooled crust, smoothing the surface. Bake at 350 degrees Fahrenheit for 20 to 22 minutes; the edge should be set while the center remains slightly jiggly. You may see tiny bubbles pop on the surface — that is a signal the tart is set. Remove from oven and cool on a rack until nearly room temperature. Make the ganache: While the tart cools, prepare the topping. Place 2.5 ounces chopped chocolate in a bowl. Heat 1/4 cup heavy cream until very hot but not boiling, pour over the chocolate, and let sit for two minutes. Stir until glossy and smooth. Allow the ganache to cool briefly so it is pourable but not hot; this helps it set without melting the crust edge. Assemble and finish: When the tart reaches room temperature, pour the ganache over the top, using an offset spatula to gently smooth without letting ganache drip over the outer crust edge. Sprinkle with the zest of half an orange, arrange thin orange slices if using, and scatter a pinch of flaky sea salt for contrast. Serve at room temperature. Store on the counter up to one day or in the refrigerator up to five days.

Storage Tips

Store at room temperature for up to 24 hours in a cool place on a cake stand or covered with a loose tent of foil. For longer storage, refrigerate in an airtight container or wrapped tightly with plastic wrap for up to five days. If freezing, slice first and place parchment between slices before wrapping tightly in plastic wrap and foil; freeze up to three months. To reheat, bring slices to room temperature or warm gently in a low oven at 275 degrees Fahrenheit for 8 to 10 minutes to revive the gloss without melting the crust.

Ingredient Substitutions

Swap graham crackers for digestive biscuits or shortbread crumbs for a different base texture; reduce sugar by 1 tablespoon if using sweet shortbread. For a gluten-free version, use certified gluten-free graham-style crackers. Replace heavy cream with a full-fat coconut cream for a dairy-free alternative, but expect a subtle coconut flavor. If you like a brighter citrus note, add 1 tablespoon fresh orange juice to the filling — be mindful that extra liquid can slightly loosen the set.

Serving Suggestions

Serve with lightly sweetened whipped cream or a scoop of vanilla bean ice cream. Garnish with candied orange slices, a dusting of cocoa powder, or a few shards of grated chocolate for texture. This tart pairs beautifully with a robust espresso or a late-harvest dessert wine. For a holiday table, place slices on a white platter and scatter candied peel and a few whole orange segments for color contrast.

Cultural Background

The pairing of chocolate and orange is rooted in European confectionery traditions where citrus was used to brighten rich sweets. Variations of chocolate-orange desserts appear across Mediterranean and British baking, from candied peel in fruitcakes to chocolate-spiced confections. Using a graham cracker base gives this tart an American spin while honoring the classic European flavor marriage of bitter cacao and bright citrus.

Seasonal Adaptations

In winter use navel oranges for their sweet, floral zest. In summer, try blood oranges for deeper color and a floral tang. For autumn, stir in a pinch of warm spices like allspice or a tiny bit of ground clove to the crust for warming notes. For holiday occasions, top with sugared rosemary sprigs and candied orange wheels for festive presentation.

Meal Prep Tips

Prepare the crust and filling a day ahead and refrigerate the baked tart without ganache; finish with the ganache the day you serve for the freshest shine. Alternatively, bake the tart and freeze in individual slices for quick dessert portions. When transporting, place on a sheet pan and freeze for 20 minutes so the ganache skins slightly and is less likely to smear.

When you make this tart, give yourself permission to enjoy the ritual: zesting oranges, warming cream, and the satisfying press of crumbs into a pan. It is forgiving, elegant, and reliably delicious — a dessert to make again and share.