Chocolate Ganache Tart with Vanilla Bean Pastry & Candied Orange

Chocolate Ganache Tart with Vanilla BeaPastry and Candied Orange
35 min
1 hr 10 min


  • 1 orange, scrubbed clean
  • 3/4 cup sugar
  • 2 cups water
  • 2 tablespoons glucose syrup
  • 250g plain flour
  • 35g icing sugar
  • 1 teaspoon Taylor & Colledge Vanilla Bean Paste
  • 125g chilled unsalted butter, chopped
  • 1 egg yolk
  • 400g 70% dark chocolate
  • 1 1/2 cups thickened cream
  • 1 teaspoon Taylor & Colledge Vanilla Bean Paste


Step 1
Cut the orange into half centimeter slices. Combine sugar, water and syrup in a small saucepan and bring to the boil over medium heat. Lower the heat, cover and simmer for three minutes or until the mixture is clear.
Step 2
Add the orange slices in one layer and simmer for one hour until the slices become transparent. Remove the slices and transfer to a wire rack to cool.
Step 3
To make the pastry, place the flour, icing sugar, vanilla bean paste and butter into a food processor and pulse until the mixture resembles breadcrumbs.
Step 4
Add the egg yolk with two tablespoons of iced water, and process until the mixture forms a ball. Remove, wrap in cling film and place in the refrigerator for thirty minutes.
Step 5
Preheat the oven to 180C.
Step 6
Roll out the pastry to twenty-six centimetres in diameter and gently transfer to a twenty-two centimetre loose-bottomed tart tin. Gently push the pastry into all corners of the case. Cover with baking paper, top with baking weights and bake for fifteen minutes.
Step 7
Remove the weights and paper and bake for an additional five minutes. Remove the tart case from the oven and set aside to cool completely.
Step 8
To make the ganache filling, 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 gently until smooth and creamy. Add vanilla and stir until combined.
Step 9
Pour the chocolate mixture into the center of the tart shell. Set aside for two hours or until set.
Step 10
Top with candied orange slices and serve.