L'Orangerie
Orange, Coconut & Milk Chocolate Tart
Orange sablé • coconut feuilletine crunch • orange marmalade • milk chocolate ganache • orange namelaka • fresh lime
A crisp orange tart shell layered with coconut crunch, orange marmalade and silky milk chocolate ganache, finished with orange namelaka and fresh lime zest.
The combination is rich but bright: orange and lime cut through the sweetness of the milk chocolate and white chocolate, while toasted coconut adds texture and a slightly tropical character.
Components
Orange tart shells
Coconut feuilletine crunch
Orange marmalade
Milk chocolate orange ganache
Orange namelaka
Fresh lime zest
Candied lime slices, optional
Day 1- Preparation
1.Orange Sablé Tart Dough
A crisp, buttery tart shell lightly scented with fresh orange zest. Chilling the dough throughout the process helps prevent shrinkage and, importantly, allows you to trim the pastry while firm to achieve clean, sharp, professional edges.
Ingredients
Orange Sablé
150 g unsalted butter, softened
90 g icing sugar
30 g almond flour
2 g fine sea salt
50 g whole egg
250 g all-purpose flour
Zest of 1 large orange
½ tsp vanilla extract or vanilla bean paste, optional
Egg Wash
1 egg yolk
10 g heavy cream
Method
Place the softened butter, icing sugar, almond flour, salt, and orange zest in the bowl of a stand mixer fitted with the paddle attachment.
Mix on low speed just until smooth and combined. Avoid whipping or incorporating excess air, as this can cause the pastry to expand or lose its shape during baking.
Add the egg and vanilla and mix on low speed until incorporated.
Add the flour and mix only until the dough comes together. Avoid overmixing.
Flatten the dough into a disc, wrap well, and refrigerate for at least 2 hours, preferably overnight.
Roll the chilled dough between two sheets of parchment paper to approximately 2.5–3 mm thick.
Refrigerate the rolled dough again until it is cold and firm.
Cut the pastry and line your tart rings, gently pressing the dough into the corners without stretching it.
Refrigerate the lined tart shells for approximately 30 minutes. Once the pastry is firm, use a sharp knife to trim away the excess dough flush with the top of the tart ring. Trimming the dough while cold makes it much easier to create straight sides and beautifully sharp, clean edges.
Return the trimmed shells to the refrigerator for another 20–30 minutes, or freeze for approximately 15 minutes, before baking. Keeping the pastry thoroughly chilled helps minimize shrinking and distortion in the oven.
Bake at 160°C / 320°F for approximately 15–20 minutes, or until the pastry is lightly golden and holds its shape.
Carefully remove the tart rings.
Egg Wash & Second Bake
Whisk together 1 egg yolk and 10 g heavy cream until completely smooth.
Brush a very thin, even layer over the inside and outside of each tart shell. Avoid allowing the egg wash to pool in the corners.
Return the shells to the oven at 160°C / 320°F for approximately 3–5 minutes, until beautifully golden and slightly glossy.
Transfer to a wire rack and allow to cool completely before filling.
The egg-and-cream wash does more than improve the colour: it gives the shell a polished finish and helps seal the pastry against moisture, which is particularly useful for this tart because it will contain coconut crunch, marmalade and ganache.
2.Coconut Feuilletine Crunch
If you don't have store-bought feuilletine, you can make your own.
Ingredients
60 g egg whites
60 g icing sugar
60 g all-purpose flour
60 g unsalted butter, melted
Pinch of salt
Method
Preheat the oven to 170°C / 340°F.
Whisk the egg whites gently until slightly frothy. Do not whip them into a meringue.
Mix in the icing sugar.
Add the flour and salt and mix until smooth.
Stir in the melted butter.
Spread the batter extremely thinly over a silicone baking mat or parchment-lined baking sheet.
Bake for approximately 8–12 minutes, or until evenly golden.
Roll it away from the mat while still pliable. Be carefull since it is very hot. Cool completely. It should become very crisp.
Break into small flakes.
3. Orange Namelaka
Ingredients:
223 g fresh orange juice( no pulp)
5 g powdered gelatin or 1.5 sheets ( 200 gold)
25 g cold water, for blooming
296 g white chocolate
345 g cold heavy cream, 35%
Pinch of fine sea salt
½ tsp vanilla extract, optional
Method
Sprinkle the gelatin over the cold water and allow it to bloom for approximately 10 minutes.
Heat the orange juice until hot but not vigorously boiling.
Remove from the heat and stir in the bloomed gelatin until completely dissolved.
Pour the hot mixture over the white chocolate.
Allow it to sit for approximately 1 minute.
Blend with an immersion blender until a smooth emulsion forms.
Add the cold heavy cream and salt.
Blend again until completely smooth.
Cover directly on the surface and refrigerate for at least 12 hours, preferably overnight.
The following day, whip on medium speed just until it becomes light and holds a soft-to-medium peak.
Do not overwhip the namelaka. It should remain silky and supple enough to create clean piping.
Transfer to a piping bag fitted with a Saint Honoré tip.
Day 2- Assembly
Coconut Crunch
Ingredients
100 g white chocolate
60 g homemade feuilletine
50 g unsweetened shredded coconut, toasted
Pinch of flaky sea salt
Method
Melt the white chocolate gently.
Fold in the toasted coconut.
Fold in the feuilletine and salt.
Immediately spread a very thin 1–2 mm layer into the bottom of each baked tart shell. Press down with teh bottom of a glass or
Refrigerate briefly until set.
Don't make this layer too thick—the purpose is to give a delicate crunch rather than create a hard layer that's difficult to cut trough.
2. Orange Marmalade Layer
Use a good-quality orange marmalade, preferably one with a little bitterness from the peel.
If the marmalade contains large pieces of peel, chop or blend it slightly so the finished tart is easier to eat.
Spread approximately 1 mm of marmalade over the set coconut crunch.
A little goes a long way. This layer should provide concentrated orange acidity and bitterness without making the tart overly sweet.
3. Milk Chocolate Orange Ganache
Ingredients
200 g milk chocolate, preferably 40–45% cocoa
120 g heavy cream, 35%
20 g unsalted butter, room temperature
10 g glucose syrup or honey
Pinch of fine sea salt
1–2 drops food-grade sweet orange oil, optional
Method
Finely chop the milk chocolate and place it in a tall container.
Heat the cream and glucose until just beginning to simmer.
Pour the hot cream over the chocolate.
Allow it to sit for approximately 1 minute.
Stir gently from the centre outward to begin the emulsion.
Blend with an immersion blender until completely smooth, being careful not to incorporate air.
Add the butter and salt and blend again.
Add one drop of food-grade orange oil and taste. Add another only if necessary.
Allow the ganache to cool to approximately 30–32°C / 86–90°F.
Pour a thin layer over the marmalade.
Refrigerate until the ganache has set.
For a shallow tart, aim for approximately 4–5 mm of ganache.
Pipe the Orange namelaka on top with fresh lime zest. Enjoy!