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Tart Oh. My. Goodness. This one's a total game-changer!

Picture this: a buttery chocolate crust filled with silky dark chocolate ganache that's been infused with warm winter spices and a hint of orange zest. It's like a fancy chocolate orange had a makeover, and trust me, your guests will be asking for the recipe. The best part? You can make it a day ahead, which is a lifesaver during the holiday rush.

While it looks fancy, it's actually pretty manageable! The trickiest part is getting the ganache temperature right for that perfect silky texture. The crust is basically just press-and-bake, no rolling required. First-timers might need a bit of patience, but you've got this!

Difficulty Level: Intermediate (3/5)
Prep Time: 45 minutes
Chill Time: 4 hours
Total Time: 5 hours
Servings: 8-10

Equipment Needed

9-inch tart pan with removable bottom
Food processor
Medium saucepan
Fine-mesh strainer
Microplane or zester
Measuring cups and spoons
Mixing bowls
Rubber spatula
Plastic wrap

For the Chocolate Crust

Ingredients:

1½ cups chocolate cookie crumbs (about 24 Oreos, filling removed)
6 tablespoons unsalted butter, melted
Pinch of salt

For the Orange-Spiced Ganache

Ingredients:

12 ounces high-quality dark chocolate (60-70% cocoa), finely chopped
2 cups heavy cream
Zest of 2 oranges
2 cinnamon sticks
2 whole star anise
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons unsalted butter, room temperature

Instructions

Make the Crust

Preheat oven to 350°F (175°C).
In a food processor, pulse chocolate cookies until finely ground.
Mix cookie crumbs with melted butter and salt until mixture resembles wet sand.
Press mixture firmly and evenly into tart pan, including up the sides. Use the bottom of a measuring cup to compress.
Bake for 10 minutes. Let cool completely on a wire rack.

Make the Ganache

Place chopped chocolate in a large bowl. Set aside.
In a medium saucepan, combine cream, orange zest, cinnamon sticks, star anise, and nutmeg.
Heat cream mixture over medium heat until it just starts to simmer (small bubbles around the edges). Remove from heat.
Cover and let steep for 20 minutes.
Reheat cream mixture until just simmering.
Strain hot cream through fine-mesh strainer over chopped chocolate. Let sit for 2 minutes.
Gently stir with rubber spatula until smooth and glossy.
Add butter and salt, stir until completely incorporated.