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Blood Orange Chocolate Tart

Prep Time:240
Cook Time:10
  • 532 Calories
  • 10g Protein
  • 29g Carbs
Perfect for barbecues, get-togethers, and wintertime dinner parties, this blood orange dark chocolate tart recipe is an easy way to make great-tasting chocolate and blood orange tarts that can be enjoyed alone or as a complementary side to your next dinner. Chocolate blood orange tarts may just become a staple dessert for your dinner spread!


  • 2 cups Kodiak Cakes Dark Chocolate Flapjack & Waffle mix
  • 2 tablespoons of sugar
  • 1-1/2 cups butter, cold
  • 2 eggs
  • 4 Lily's Blood Orange Dark Chocolate Bar (4 bars)
  • 1-1/4 cup heavy cream
  • 1 blood orange, sliced
  • 2 tablespoons of pomegranate seeds


  1. Place Kodiak Cakes mix and sugar in a large bowl.
  2. Cut the butter into cubes and work into the mix by hand until crumbly.
  3. Stir in eggs until a dough is formed.
  4. Wrap the dough in plastic and place in the fridge for 1 hour.
  5. Preheat oven to 375 degrees.
  6. On a clean, generously floured surface, roll the dough into a ¼" thick circle. Press into a tart or pie pan. Use a fork to poke multiple holes in the dough. Place a sheet of foil or parchment paper over the dough. Fill the inside with dried rice or beans.
  7. Blind bake the tart shell for 8-10 minutes.
  8. Chop the chocolate into small pieces and place in a large bowl. Heat the cream until it starts to simmer. Remove the cream from heat and pour over the chocolate. Stir until smooth and shiny.
  9. Pour the filling into the tart shell and place in the fridge for 3-4 hours.
  10. Garnish the tart with sliced blood oranges and pomegranate seeds. Serve chilled.

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