Rich and indulgent Terry’s chocolate orange tarts are made with a simple no-bake biscuit crust and a silky chocolate orange ganache filling.
These easy chocolate orange tartlets are an elegant, crowd-pleasing dessert and take just 10 minutes to prepare (plus chilling time). They’re perfect for the festive season or anytime you want a showstopping sweet.
Chocolate and orange are a classic pairing, and these no-bake tartlets are rich, decadent and simple to make ahead — ideal for busy entertaining.
✔️ Why try these tarts?
- Quick and easy: minimal hands-on time.
- Make ahead: they set in the fridge so you can prepare them in advance.
- Decadent: a rich ganache filling with a crunchy biscuit base.
- No-bake: both the base and the filling require no oven time.
🥘 Ingredients
- Dark chocolate digestive biscuits — pulsed to fine crumbs in a food processor.
- Butter — melted, to bind the biscuit base (about 80g).
- Orange — zest of 1 large orange for a bright citrus hit.
- Dark chocolate — for the ganache (choose at least 70% cocoa for intensity).
- Terry’s Chocolate Orange — one 157g bar, chopped (milk or dark, to your preference).
- Double cream — about 200ml to create a smooth ganache.
- Chocolate Orange Minis — for decoration.
🔪 How to make individual no-bake chocolate orange tarts
The recipe card below includes exact ingredient quantities and full instructions.
- Make the base: Mix the crushed digestive biscuits with melted butter and the orange zest until combined.
- Form the tart shells: Press the crumb mixture into 4 mini tart tins (8–10cm), pushing some crumbs up the sides to create a hollow for the filling. Chill in the fridge for 1 hour or in the freezer for 30 minutes.
- Prepare the chocolate: Chop the Terry’s Chocolate Orange and the dark chocolate into small pieces and place them in a heatproof bowl.
- Heat the cream: Warm the double cream in a small pan until it just begins to simmer — do not boil. Pour the hot cream over the chopped chocolate and leave for 3 minutes (do not stir yet).
- Make the ganache: After 3 minutes, use a metal spoon to slowly stir the cream and chocolate together until smooth. Chill the ganache for 15–20 minutes so it firms slightly and is easier to spoon.
- Assemble: Remove the tart shells from their tins, spoon the ganache into each shell, top each tart with a Chocolate Orange mini segment, then chill for at least 1 hour (or overnight) to set.
Top tips
- Bring the cream to a bare simmer and remove from the heat immediately — boiling will affect the ganache texture.
- After pouring the cream over the chocolate, wait 3 minutes before stirring so the chocolate melts evenly.
- Use the freezer to speed up biscuit base setting (30 minutes) if you’re short on time.
- No mini tart tins? Use large cookie cutters and press the base into the cutter to form shells, remembering to build the crumbs up the sides.
- If you have leftover ganache, pour it into small ramekins or shot glasses to make chocolate orange pots — chill before serving.
🍴 Serving suggestions
Serve chilled straight from the fridge with a dollop of clotted cream, softly whipped double cream, or a scoop of vanilla ice cream.
📖 Variations
- Pipe whipped cream on top for a more decadent presentation.
- Add edible gold or silver sprinkles for a festive finish.
- Swap the digestive base for another biscuit, such as Oreo, for different flavour and colour.
🥡 Storage
Fridge: These tarts can be made up to 48 hours ahead. Keep chilled until serving.
Freezer: Freeze for up to 3 months. Thaw in the fridge for at least 3 hours before serving.
😋 Related recipes
Other easy chocolate treats to try alongside these tarts.
Easy Easter Rocky Road-
Easy Rolo Brownies
-
Mint Aero Brownies
-
Best Ever Malteser Tiffin
Recipe
No-Bake Chocolate Orange Tarts
Rich and indulgent no-bake Terry’s chocolate orange tarts with a simple biscuit crust and chocolate orange ganache filling.
Equipment
- Kitchen scales
- 4 individual tart tins (8–10 cm)
- Mixing bowl
- Saucepan
- Chopping board and knife
Ingredients
- 300 g dark chocolate digestive biscuits, pulsed to fine crumbs
- 80 g butter, melted
- Zest of 1 large orange
- 157 g Terry’s Chocolate Orange, chopped
- 45 g dark chocolate, chopped
- 200 ml double cream
- 4 Terry’s Chocolate Orange Minis, to decorate
Instructions
- Combine the biscuit crumbs, melted butter and orange zest in a large bowl.
- Press the crumb mix into 4 mini tart tins, pushing crumbs up the sides, then chill for 1 hour (or 30 minutes in the freezer).
- Put the chopped Terry’s Chocolate Orange and dark chocolate into a heatproof bowl.
- Heat the double cream until it just simmers (do not boil). Pour over the chocolate and leave for 3 minutes.
- Stir gently with a metal spoon until the mixture becomes a smooth ganache. Chill for 15–20 minutes until slightly firmer.
- Unmould the tart shells onto a serving plate, spoon in the ganache, and top each tart with a Chocolate Orange mini segment.
- Chill for at least 1 hour or overnight before serving.
Notes
Top tips:
- Don’t boil the cream; heat it to a gentle simmer and pour immediately over the chocolate.
- Wait 3 minutes after pouring the cream before stirring to ensure a glossy ganache.
- If you don’t have tart tins, press the base into cookie cutters and build up the sides so the ganache doesn’t leak.
- Leftover ganache makes excellent chocolate orange pots — chill in small ramekins.
Storage
Make up to 48 hours ahead and store in the fridge. Freeze for up to 3 months and defrost in the fridge for at least 3 hours before serving.
Nutritional information (approximate per serving)
Calories: 930 kcal | Carbohydrates: 89 g | Protein: 12 g | Fat: 63 g | Sugar: 57 g
Tried this recipe? Snap a photo and share it on Instagram — I’d love to see your bakes!