Chocolate Tart with Orange Marmalade

This chocolate tart with orange marmalade and pistachios is a perfect blend of rich, creamy chocolate and bright citrus flavors with a satisfying crunch from pistachios. It brings together a sophisticated dessert experience without the fuss of baking, making it ideal for anytime you want to impress with minimal effort. The velvety chocolate filling contrasts beautifully against the tangy marmalade layer and nutty crust.

I made this when I was craving a special dessert that felt indulgent yet lighter, and it has become my go-to for entertaining friends who love something a little different

Ingredients

• Pecans: form the base with a nutty flavor and satisfying texture choose raw for best control over taste
• Pitted dates soaked in hot water: provide natural sweetness and help bind the crust soft and moist dates work best
• Dutch cocoa powder: delivers rich chocolate depth look for the unsweetened variety for true flavor
• Salt: enhances all other flavors and balances sweetness
• Orange marmalade: brightens the tart with citrus notes homemade or store-bought both work room temperature for easy spreading
• Roasted salted pistachios: add crunch and a salty contrast roughly chopped so each bite varies in texture
• Cornstarch: thickens the chocolate filling for a smooth pudding consistency
• Soy milk: makes the tart creamy while keeping it vegan divide it to help evenly blend with cornstarch and tofu
• Vegan butter: provides richness and a silky mouthfeel melts smoothly in cooking
• Firm tofu: creates a luscious filling base with plant protein blend until very smooth to avoid graininess
• Powdered sugar: gently sweetens without graininess or grit
• Vanilla extract: adds warmth and complexity
• Fresh orange slices (optional): for a fresh, decorative topping that pairs perfectly with the marmalade and chocolate
• Finishing salt like Sel de Gris: adds a final pop of flavor and texture on top of the tart

Instructions

Sauté the Aromatics:

Grease a 9-inch tart pan with a removable bottom to make unmolding easier

Prepare the Crust:

In a blender or food processor, blend the pecans until fine crumbs form. Add the drained dates, cocoa powder, and salt and blend until fully combined. If the mixture seems too dry, add a splash of water to help it come together. When the mixture sticks when pinched between two fingers, it is ready. Press the mixture firmly and evenly into the greased tart pan to form the crust base.

Add the Marmalade and Pistachios:

Using a spoon, spread orange marmalade evenly on top of the crust, avoiding the edges so none spills out. Sprinkle chopped pistachios on top and gently press them down to stick. Place the tart crust into the freezer to firm up while you prepare the filling.

Make the Chocolate Filling:

In a small bowl, whisk the cornstarch with ¼ cup soy milk until there are no lumps. Set this slurry aside. In a medium saucepan, melt the vegan butter over medium heat until fully liquid. Add the remaining soy milk, blended tofu, cocoa powder, and powdered sugar and whisk thoroughly until smooth and combined. Whisk the cornstarch mixture again before slowly adding it to the saucepan. Continue whisking gently until the filling thickens to a pudding-like consistency, about 5 minutes. Turn off heat and whisk occasionally as the mixture cools for about 3 to 5 minutes. Add the vanilla extract and whisk one last time until fully incorporated.

Assemble the Tart:

Remove the crust from the freezer and carefully pour the chocolate filling over the marmalade and pistachios. Use a spatula to smooth the top evenly. Transfer the tart to the refrigerator and chill for at least 4 hours or preferably overnight until fully set.

Finish with Optional Toppings:

Slice fresh oranges thinly using a sharp knife or mandoline. For an elegant touch, make splayed twisted orange slices by slicing from the center to the edge and twisting before placing on the tart. Sprinkle whole and chopped pistachios and a pinch of finishing salt across the top just before serving.

Slice into wedges and enjoy the harmony of chocolate, citrus, and nuts!

I love the interplay of textures from the creamy filling, crunchy crust, and juicy marmalade layer. One memorable moment was serving this tart at a summer gathering where the bright orange notes were a big hit, especially paired with a cup of fresh mint tea.

Storage Tips

Store this tart covered in the refrigerator for up to four days. The flavors deepen as it chills, making leftovers even better. You can wrap individual slices tightly in plastic wrap to keep them fresh longer or bring to potlucks with ease. Avoid freezing as the texture of the filling may become grainy when thawed.

Ingredient Substitutions

If you do not have pecans, walnuts or almonds can be used in the crust though pecans offer a uniquely buttery note. Maple syrup or agave nectar may be added with the dates if you want a sweeter crust. Soy milk can be swapped with oat or almond milk but keep it unsweetened to avoid affecting taste. Any favorite nut butter can add richness if vegan butter is not on hand.

Serving Suggestions

Serve chilled slices with a cup of strong black coffee or bright herbal tea. This tart also pairs wonderfully with vegan whipped cream or a dollop of coconut yogurt for added creaminess. Fresh mint or candied orange peel on the side enhances the citrus notes beautifully.

This tart offers a luscious combination of chocolate and citrus that never fails to impress. Enjoy crafting this elegant dessert for your next gathering.

FAQs about Recipes

→ What type of crust is used?

A crust made from ground pecans and soaked dates, combined with cocoa powder and a pinch of salt, forms the base.

→ How is the chocolate filling prepared?

The filling blends tofu, cocoa powder, powdered sugar, vegan butter, and soy milk thickened with cornstarch for a smooth, creamy consistency.

→ Can I substitute the soy milk?

Yes, other plant-based milks like almond or oat milk can be used, but may slightly alter flavor and texture.

→ What role does the orange marmalade play?

The marmalade adds a bright, citrusy layer that contrasts beautifully with the rich chocolate and nutty crust.

→ How should the tart be stored?

Keep refrigerated for at least 4 hours or overnight to allow the filling to set firmly before serving.

→ Are the pistachios raw or roasted?

Roasted salted pistachios are recommended to enhance crunch and flavor in the marmalade layer and as topping.