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Sous Vide Orange Chocolate Ganache Tart with Orange Anglaise with Celsius°Cooking™

3 hrs 50 mins - Total Time
- Time of day
6 - Servings

Silky smooth ganache with a hint of orange zest in a speculoos cookie crumb shell. This elegant tart is any chocolate lover's dream. Top it with fresh citrus and a silky smooth orange creme Anglaise.

Sous Vide Orange Chocolate Ganache Tart with Orange Anglaise with Celsius°Cooking™

3 hrs 50 mins - Total Time
- Time of day
6 - Servings
DOWN TO RECIPE

Silky smooth ganache with a hint of orange zest in a speculoos cookie crumb shell. This elegant tart is any chocolate lover's dream. Top it with fresh citrus and a silky smooth orange creme Anglaise.

185 min Prep Time 45 min Cook Time 3 hrs 50 mins Total Time

Choose number of servings

Ingredients

For the Ganache

  • Dark Chocolate (64% or 72%) 280 g
  • Heavy CreamSalt 480 ml
  • Orange Zest 1 tsp
  • Kosher Salt 1 pinch

For the Crust

  • Speculoos (crushed) 250 g
  • Unsalted Butter (melted) 6 tbsp

For the Orange Anglaise

  • Heavy Cream 120 ml
  • Yolks 3
  • Granulated Sugar 3 tbsp
  • Orange Zest 1 tsp
  • Whole Milk 120 ml

For Cooking

  • Water as needed

For Garnishing

  • Orange Segments (optional) as needed

Tools that you will need

General Equipment

  • 8 Inch (20cm) Tart Pan
  • 8qt (8L) Pot
  • Electric Blender
  • Large mixing bowl
  • Rubber Spatula
Cooking Step

Cooking Steps Prep Cooking

Prepare the Speculoos Crumbs

Place the cookies into a large ziplock bag then use a rolling pin or pan to finely crush the crackers until sandy in texture. Transfer to a bowl and set aside. You can also use a food processor.

Speculoos Cookies250 grams

Make the Speculoos Crust

Add the melted butter to the crumbled cookies and using a rubber spatula, mix until fully incorporated.
Unsalted Butter (melted)6 Tbsps.

Form the Crust

Evenly distribute the speculoos crust mixture in an 8" (20cm) tart pan, then press the crumb down until compact. Oce ready, place in the fridge while you continue with the recipe.

Prepare the Probe

Insert the probe on the clip attached to the side of the pot making sure it doesn't touch the bottom.

Measure and Add the Water to the Cookware

Fill the pot with enough water to reach the bottom of the bracket.
Wateras needed

Connect the Cookware

Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Slow Cooking/ Sous Vide and set the temperature to 80°C.

1. Prepare the Ganache

Add all the ingredients into a vacuum bag.
Heavy Cream480 ml
Dark Chocolate (64% or 72%)280 grams
Orange Zest1 tsp.
Kosher Salt1 pinch

2. Prepare the Orange Anglaise

Combine the ingredients into a bowl and whisk well. Add the liquid into a vacuum bag.
Heavy Cream120 ml
Whole Milk120 ml
Yolks3
Granulated Sugar3 Tbsps.
Orange Zest1 tsp.

3. Vacuum Seal Both Bags

Seal both bags, one at a time at Vacuum Level 2/ Seal Level 2.

4. Sous Vide the Ganache and the Anglaise

Add the bags with the sauce and the ganache into the preheated water and cook for 50 minutes to nesure the right consistency.

5. Remove the Bags

Turn the burner off, then remove the bags and place them on a clean towel and dry them well.

6. Blend the Anglaise

Pour the sauce into a blender and blend until fully incorporated. Transfer to a serving bowl and place in the fridge until fully chilled.

7. Mix the Ganache

Pour the ganache into a clean bowl and gently mix until fully incorporated.

8. Pour the Ganache into the Tart Shell and Chill

Pour the ganache into the chilled crust, tap to ensure a smooth surface on the tart and refrigerate until the ganache firms up, or about 2 hours.

9. Garnish and Serve

Gently release the sides and remove the tart from the mold. Mark the portions with a knife for even sizing. Serve a portion of the tart alongside a spoonful of sauce and enjoy with a dollop of whipped cream or fresh orange segments on top.

Finished cooking

Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!