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Chocolate Fudge Tart With Glazed Clementines and Orange Sauce

I’ll never forget the first time I tasted a dessert like this. It was at a small patisserie tucked away on a cobblestone street during a rainy Parisian spring. The richness of the chocolate, the bright citrus notes, and the perfect balance of textures… it was a revelation. Ever since then, I’ve been on a quest to recreate that magical experience, and this Chocolate Fudge Tart with Glazed Clementines and Orange Sauce is the closest I’ve come. It’s decadent, elegant, and surprisingly easy to make. This tart is a symphony of flavors and textures, a perfect finale to any special occasion or a delightful indulgence for a cozy night in.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 2 hours
Servings: 8
Yield: 1 tart
Dietary Type: Not Gluten-Free

Ingredients

340g shortcrust pastry
65g plain flour (plus additional for rolling out)
100g dark chocolate (70% cocoa solids)
115g unsalted butter
4 eggs
200g caster sugar
2 teaspoons Camp Coffee (or coffee essence)

For the Glazed Clementines:

150g granulated sugar
200ml water
4 clementines

For the Orange Sauce:

6 tablespoons orange marmalade
6 tablespoons orange juice
2 tablespoons granulated sugar
1 teaspoon cornstarch (cornflour)
1 tablespoon water
4 tablespoons Cointreau liqueur

Equipment Needed

20cm flan tin
Rolling pin
Fork
Baking paper
Baking beans (or dried rice/beans)
Mixing bowls
Saucepan
Whisk
Jug

Instructions

Preheat your oven to gas mark 6 (200°C/400°F). On a lightly floured surface, roll out the shortcrust pastry and use it to line a 20cm flan tin. Gently press the pastry into the corners and up the sides of the tin, ensuring it fits snugly. Chill the pastry-lined tin in the refrigerator for 20 minutes. This helps prevent the pastry from shrinking during baking.
Prick the base of the chilled pastry with a fork several times. This will prevent the pastry from puffing up unevenly. Lay a sheet of baking paper on top of the pastry and fill it with baking beans (or dried rice or beans). These will weigh down the pastry and help it maintain its shape during the blind baking process.
Bake the pastry for 10 minutes with the baking paper and beans in place. After 10 minutes, remove the baking paper and beans carefully.
Reduce the oven temperature to gas mark 3 (120°C/250°F). This lower temperature is essential for the chocolate filling to bake evenly without burning.
Break the dark chocolate into squares and place them in a heatproof bowl along with the unsalted butter. Set the bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water. This is known as a bain-marie. Stir the chocolate and butter constantly until they are completely melted and smooth. Remove the bowl from the heat and set aside to cool slightly.
In a separate mixing bowl, whisk together the eggs, caster sugar, Camp Coffee (or coffee essence), and plain flour until well combined. The mixture should be smooth and free of lumps.
Whisk the egg mixture into the slightly cooled chocolate mixture. Be careful not to add it while the chocolate is too hot, as this could cook the eggs. Pour the chocolate filling into the pre-baked flan case.
Bake the tart for 25-30 minutes, or until the filling is set but still has a slight wobble in the center. The edges of the filling should be firm to the touch. Leave the tart to cool completely in the flan tin before removing it. This allows the filling to set fully and prevents it from cracking.
Prepare the Glazed Clementines: Place the granulated sugar and water in a saucepan. Heat gently until the sugar is dissolved, stirring occasionally to prevent it from sticking to the bottom of the pan. Once the sugar is dissolved, bring the mixture to a simmer and cook for 2 minutes.
Cut the clementines into slices. The thickness of the slices is a matter of personal preference, but about 1/4 inch is a good starting point. Drop the clementine slices into the simmering syrup and cook for 5 minutes, or until the rind looks translucent.
Lift the glazed clementine slices out of the syrup with a slotted spoon and allow them to cool on a plate.
Prepare the Orange Sauce: In a small saucepan, heat the orange marmalade, orange juice, and granulated sugar, stirring until the sugar is just dissolved.
In a separate small bowl, mix the cornstarch (cornflour) with water to form a smooth slurry. Stir the cornstarch mixture into the juice and marmalade mix. Heat the sauce, stirring constantly, until it simmers and thickens.
Pour the sauce into a jug and stir in the Cointreau liqueur. Leave the sauce to cool slightly before serving.
Arrange the glazed clementine slices on top of the cooled chocolate fudge tart just before serving.

Expert Tips & Tricks

For an extra-rich flavor, use high-quality dark chocolate with at least 70% cocoa solids.
If you don’t have Camp Coffee, you can use strong brewed coffee or coffee essence as a substitute.
To prevent the pastry from sticking to the flan tin, you can lightly grease the tin before lining it with pastry.
If the pastry starts to brown too quickly during blind baking, you can cover the edges with strips of aluminum foil.
For a smoother chocolate filling, you can strain the egg mixture through a fine-mesh sieve before adding it to the chocolate.
The glazed clementines can be made a day in advance and stored in an airtight container in the refrigerator.
If the orange sauce is too thick, you can thin it out with a little more orange juice.

Serving & Storage Suggestions

Serve the Chocolate Fudge Tart with Glazed Clementines and Orange Sauce slightly chilled or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream would make a delightful accompaniment.

Leftover tart can be stored in an airtight container in the refrigerator for up to 3 days. The orange sauce can also be stored in an airtight container in the refrigerator for up to 3 days.

The tart can be frozen, but the texture of the glazed clementines may be affected. To freeze, wrap the tart tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	582 kcal	N/A
Calories from Fat	315 kcal	N/A
Total Fat	35g	53%
Saturated Fat	16.1g	80%
Cholesterol	136.7mg	45%
Sodium	246.2mg	10%
Total Carbohydrate	64.6g	21%
Dietary Fiber	4.8g	19%
Sugars	33.1g	N/A
Protein	9g	18%

Variations & Substitutions

Gluten-Free: Use a gluten-free shortcrust pastry instead of regular shortcrust pastry.
Dairy-Free: Substitute the unsalted butter with a plant-based butter alternative.
Different Citrus: Use mandarin oranges or tangerines instead of clementines for the glaze. You could also use lemon or grapefruit, though the flavor will be more tart.
Alcohol-Free: Omit the Cointreau liqueur from the orange sauce for an alcohol-free version.

FAQs (Frequently Asked Questions)

Q: Can I make the tart ahead of time?
A: Yes, the tart can be made a day or two in advance. Store it in the refrigerator until you’re ready to serve it. Add the glazed clementines just before serving to prevent them from becoming soggy.

Q: Can I use a different type of chocolate?
A: While dark chocolate is recommended for its rich flavor, you can use milk chocolate or semi-sweet chocolate if you prefer. Keep in mind that the tart will be sweeter if you use milk chocolate.

Q: What if I don’t have baking beans?
A: You can use dried rice, lentils, or any other dried beans as a substitute for baking beans. The purpose is simply to weigh down the pastry and prevent it from puffing up.

Q: Can I freeze the tart?
A: Yes, the tart can be frozen, but the texture of the glazed clementines may be affected. Wrap the tart tightly in plastic wrap and then in aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

Q: Is the Camp Coffee essential?
A: No, the Camp Coffee (or coffee essence) enhances the chocolate flavor but isn’t essential. You can omit it or substitute it with strong brewed coffee.

Final Thoughts

This Chocolate Fudge Tart with Glazed Clementines and Orange Sauce is more than just a dessert; it’s an experience. It’s a chance to indulge in the finer things in life, to savor the perfect balance of flavors and textures, and to create memories that will last a lifetime. I encourage you to try this recipe and share it with your loved ones. Don’t be afraid to experiment with different variations and substitutions to make it your own. And most importantly, enjoy the process of creating something beautiful and delicious. Pair it with a glass of dessert wine or a cup of freshly brewed coffee, and let the magic unfold. Bon appétit!

Chocolate Fudge Tart With Glazed Clementine’s and Orange Sauce Recipe