Chocolate Ganache Tart with Vanilla Bean Pastry and Candied Orange

This show-stopper of a tart is completely decadent and delicious. From the candied oranges, to the rich ganache filling, and that crumbly vanilla bean pastry – this is lush!

1hour + 10 mins


Candied Orange
  1. 1 orange, scrubbed clean
  2. 3/4 cup sugar
  3. 2 cups water
  4. 2 tablespoons Queen Glucose Syrup
Vanilla Bean Pastry
  1. 250g plain flour
  2. 35g icing sugar
  3. 1 teaspoon Queen Organic Vanilla Bean Paste
  4. 125g chilled unsalted butter, chopped
  5. 1 egg yolk
Ganache Filling
  1. 400g 70% dark chocolate
  2. 1 1/2 cups thickened cream
  3. 1 teaspoon Queen Organic Vanilla Bean Paste

Method - Candied Orange

  1. Step 1

    Cut the orange into 1/2cm slices. Combine sugar, water and syrup together in a small saucepan and place over medium heat until it has reached a boil. Lower the heat, cover and simmer for 3 minutes or until the mixture is clear.

  2. Step 2

    Add the orange slices in one layer and simmer for one hour until the slices become transparent. Then remove the slices and transfer to a wire rack to cool.

Method - Pastry

  1. Step 1

    Place flour, icing sugar, vanilla bean paste and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolk with 2 tablespoons of iced water, and process until the mixture forms a ball. Remove, wrap in cling film and place in the refrigerator for 30 minutes.

  2. Step 2

    Preheat the oven to 180 degrees Celsius. Roll out the pastry to 26cm in diameter and gently transfer to a 22 cm removable base tart case. Gently push the pastry into all corners of the case.

  3. Step 3

    Cover with baking paper, then top with baking weights (or rice) and bake for 15 minutes. Remove the weights and paper, then bake for an additional 5 minutes. Remove the tart case from the oven and set aside to cool completely.

Method - Ganache

  1. Step 1

    Place chocolate in a large mixing bowl and set aside. In a small saucepan bring the cream to a boil over medium heat. Once boiling pour the cream over the chocolate and stir until smooth and creamy. Add vanilla and stir until combined.

  2. Step 2

    Top with candied orange slices and serve.