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Frango Tart

frango tart | the hobby room diaries

Being that we are smack in the middle of the holiday season, it is prime time for buying and giving (and eating!) Frangos.  Have you had them?  I think pretty much everyone has had a Frango at some point, but if you haven’t, head straight to your local Macy’s and pick up a hexagonal box of deliciousness.  What’s a Frango?  Basically it’s just flavored chocolate ganache covered in more chocolate, so how could this be bad?

Here in the PNW, we have a special connection to the Frango.  They were invented in 1927 in the candy kitchen at Frederick & Nelson’s department store located at Sixth and Pine in downtown Seattle.  There is currently an upper-scale mall on that site with a Tiffany & Co. and Barneys New York.  Frederick & Nelson is special to my family because my grandma used to sell party favors there.

frango tart | the hobby room diaries

Starting in 1949, my grandma took special orders from customers at Frederick & Nelson and would make all manner of favors for bridal and baby showers, weddings, and birthdays.  She made about a gazillion (my estimate) rose petal and baby bassinet nut cups, floral centerpieces, rice bags for weddings (back when that was still legal) and all manner of other crepe paper goods.  She would deliver the orders to the store and submit her bill, then shop in anticipation of the upcoming check.  When the check came, she would go shopping again.  She says that my grandpa understood and never said anything about it and I think that is a perfect arrangement!

I barely remember Frederick & Nelson from growing up, but I definitely remember the original dark green Frango boxes.  My mom brought this glazed chocolate tart to Thanksgiving and it is almost exactly the texture of a Frango.  Here is my slightly tweaked version of the original recipe from Gourmet September 2008.

frango tart | the hobby room diaries

A note on flavors: yes, I really like chocolate and orange together.  It reminds me of the “whack-and-unwrap” chocolate oranges I used to get in my stocking that I LOVED.  If you are not a fan, just substitute the orange zest with vanilla or peppermint or raspberry extract or Irish creme, you get the idea.

frango tart | the hobby room diaries
Frango Tart

Total Time: 3 hours

Yield: 8 to 10 dessert servings

Frango Tart


    For the crust:
  • 30 chocolate sandwich cookies
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • For the ganache filling:
  • 1 1/4 cups heavy cream
  • 9 ounces bittersweet chocolate, chopped or chips, around 65% cacao
  • Zest of one medium orange
  • 2 eggs
  • 1/2 teaspoon kosher salt
  • For the glaze:
  • 2 tablespoons heavy cream
  • 1 3/4 ounces bittersweet chocolate, chopped or chips
  • 1 teaspoon light corn syrup (organic, non-GMO is best)
  • 1 teaspoon warm water


  • Preheat the oven to 350 degrees.
  • Remove filling from sandwich cookies and place in a food processor with butter and sugar. Process until uniformly sandy in texture. Press into a 9 inch tart pan and bake 10 minutes, and then cool on a rack.
  • Place 9 ounces of chocolate in a large bowl. Microwave the cream for one minute, until hot, and pour over the chocolate. Let stand five minutes.
  • In another bowl, combine eggs, salt and orange zest. Gently combine chocolate and cream, and then stir in egg mixture. Pour over crust and bake 20-25 minutes. Remove when the center is not entirely set. Cool for one hour.
  • Place the remaining chocolate in a small bowl. Microwave remaining cream for glaze and pour over the chocolate and stir until smooth, then stir in the warm water and corn syrup.
  • Pour glaze over the tart and tilt the tart slowly so glaze covers from edge to edge. The glaze will set in one hour and be ready to serve.

My question to you: what is your favorite flavor of Frango?


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  1. Jody says:

    The stars are made by Wilton and are not made of sugar, but other safe-to-eat ingredients. You can put them in liquid for sparkly toasts, so they don't dissolve. They come in lots of shapes and colors and are pretty inexpensive, about $6 at JoAnn before the always-available 40% off coupon. They would look great on Frost Bites.

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