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Chocolate Orange Truffle Tart

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“My brother-in-law squealed with delight when he first tasted this one! Very rich desert,and a little goes a long way. Hope you enjoy. Cooking time is mostly for chilling. Recipe by Carol Hird for 37th Pillsbury bake-off.”
1hr 20mins
1 tart

Ingredients Nutrition

  • 1 (7 1/2 ounce) refrigerated pie crusts
  • 12 cup orange juice
  • 14 cup sugar
  • 12 cup finely chopped dried apricot
  • 23 cup whipping cream
  • 1 egg, beaten
  • 12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, chopped
  • 2 tablespoons Grand Marnier
  • 12 cup apricot jam
  • 3 tablespoons orange juice
  • 12 cup whipping cream, whipped,for garnish


  1. Heat oven to 450°F Using a 9 inch tart pan with removeable bottom (preferred) or 9 inch pie pan, place pie crust in pan& press in bottom and up sides of pan.
  2. Trim edges if necessary.
  3. Prick crust with a fork and bake for 9 to 11 minutes until light golden brown& then cool completely.
  4. While crust is cooling, combine apricots, sugar and 1/2 cup of orange juice in small saucepan and cook over medium heat stirring constantly until apricots are tender& most of the liquid is absorbed.
  5. Cool 15 minutes.
  6. In medium saucepan combine 2/3 cup whipping cream and egg.
  7. Beat over medium heat with wisk for 3 minutes until mixture boils and slightly thickens.
  8. Remove cream& egg mixture from heat and add chopped chocolate, stirring until smooth.
  9. Stir in apricot mixture and orange liqueur.
  10. Place saucepan in a bowl of ice and beat 2 minutes with a hand mixer or until mixture is cool.
  11. Spread mixture in cooled baked crust and refrigerate 2 hours or until filling is set.
  12. While tart is chilling, mix 3 tbsp of orange juice and 1/3 cup aricot jam blending well.
  13. To serve, drizzle 2 tsp jam mixture over each slice and garnish with a dollop of whipped cream.

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