Entremet tartlets, made of pâte sucrée cacao, orange curd, a mirror glazed chocolate mousse with an orange insert, delicately decorated with candied orange peels.

Since it’s winter season, I’ve been thinking about combining two of my favorite flavors in one elegant dessert. That’s how I made these orange and chocolate tartlets.
To prepare this fancy and yet moutwatering dessert, you need to prepare some parts of it in advance, because it requires freezing.

Orange Chocolate Entremet Tart


Pâte sucrée cacao (cacao shortcrust)
  •  160°C
  •  30min
  • Try to bring all the ingredients to room temperature 30 minutes in advance.
  • Cream the butter with icing sugar.
  • Add almond powder, salt and eggs and mix until well combined.
  • Add the flour and cocoa powder.
  • Try not to knead the dough or over mix it once the flour is added.
  • Lightly spread the dough and cover with a cling film.
  • Keep the dough in the fridge for at least 4 hours.
  • Spread the dough with a rolling pin and put it in the tartlets molds.
  • Freeze the unbaked tartlets for at least 1 hour.
  • Bake the frozen tartlets in a preheated oven at 160°C for 30 minutes.

Orange Chocolate Entremet Tart

Orange Curd
  • Put the orange juice and the zest in a cooking pan and bring to a boil.
  • In the meanwhile, whisk the egg, the egg yolk and sugar till the mixture’s whitens, then add cornstarch.
  • Pour the boiled juice slowly on the egg mixture and stir.
  • Bring the mixture on medium fire till it turns creamy.
  • When the cream is ready, remove from fire add the butter cut into cubes and mix well until butter completely melts.
  • Pour the curd in a glass bowl and cover with cling film. Make sure the film is in contact with the cream to avoid having a solid cream layer on top when it cools.
  • Let the curd rest in the fridge for at least 30 minutes.

Orange insert
  • Hydrate your gelatin (powder or sheets) in water 15 to 20 minutes before you start.
  • Put the orange juice and sugar in a sauce pan and bring to a boil.
  • Turn off the heat, and add the hydrated gelatin.
  • When the gelatin has completely melted, add the orange supremes.
  • Place the mixture in the adequate molds.
  • Freeze for at least 1 hour before use.

Orange Chocolate Entremet Tart

Chocolate mousse (Recipe of Frédéric Bau)
  • Hydrate the gelatin (powder or sheets) 15 minutes before you start making the chocolate mousse.
  • Heat the milk then add the hydrated gelatin.
  • Melt the chocolate (milk + dark) in a separate bowl.
  • Gently pour the warm milk over the chocolate and mix.
  • Let the mixture cool down to 35°C.
  • Whip your cream until firm.
  • Add the whipped cream to the milk and chocolate mixture until well combined. I usually combine ⅓ of the whipped cream with the chocolate. Then pour this mixture into the rest of the whipped cream.
  • Put the chocolate mousse into the right moulds and don’t forget to place the frozen orange insert in the middle.
  • Freeze for at least 2 hours. Preferably overnight.

The Mirror glaze
  • Hydrate the gelatin (powder or sheets) 15 minutes before you start.
  • Put the water, glucose and sugar in a sauce pan and bring to 103°C. Stir the mixture gently.
  • Pour it gently on the sweetened condensed milk.
  • Add the gelatin.
  • Place the finely choppped chocolate in a tight and high container.
  • Pour the previous mixture on the chocolate and leave it for 1 minute without stirring.
  • Stir gently until well combined.
  • Blend the mixture with a hand blender for 3 to 4 minutes. Try to not add air bubbles in the mixture.
  • Pass the mixture through a fine sieve.
  • Cover with a cling film. The film should be in contact with the mixture.
  • Keep in the refrigerator overnight.
  • The next day, heat the mixture to 38°C, in a water bath or in the microwave.
  • Pour it in a thight and high container.
  • Mix and let cool down to 34°C before glazing your dessert.

Orange Chocolate Entremet Tart

The assembling
  • Fill the baked tart shells with orange curd.
  • Bring the frozen chocolate mousse out of the freezer., unmold and place on a wired rack.
  • Glaze immediately your frozen chocolate mousse. (the mirror glaze should be at 34°C).
  • Leave for 2 minutes.
  • Place the glazed chocolate mousse on top of the filled tart.
  • Decorate with some candied orange peels.
  • Keep in the fridge for 4 hours before presenting.