ADVERTISEMENT

Chocolate Blood Orange Tart

Chocolate Blood Orange Tart
YIELDS
8 servings

As delicious as this tart is with blood oranges, regular navel oranges are a tasty substitution.

ADVERTISEMENT

Ingredients

Oranges

2
blood oranges
1
cup sugar
1
cup water

Pastry

6
Tbsp unsalted butter, room temperature
4
Tbsp sugar
1
oz bittersweet chocolate, melted
2
egg yolks
1
tsp vanilla extract
1
tsp orange zest
1
cup all purpose flour
2 ½
Tbsp cocoa powder
½
tsp salt

Filling

6
oz bittersweet or semisweet chocolate, chopped
¾
cup whipping cream
tsp grated orange zest
2
Tbsp reserved orange syrup, from blanching oranges
1
tsp vanilla extract
1
Tbsp orange liqueur or brandy
1
egg
ADVERTISEMENT

Directions

Step 1

To prepare oranges, slice thinly on a mandolin (or with a serrated knife), and blanch for 1 minute in boiling water. Strain and cook in sugar with 1 cup fresh water for about 15 minutes, until pith takes on a slightly clear appearance. Drain and cover (to prevent drying out), reserving 2 Tbsp of the liquid for mixing into tart filling.

Step 2

For pastry, cream butter and sugar together until light and fluffy. Beat in melted chocolate, egg yolks, vanilla and orange zest. In a separate bowl, sift together flour, cocoa powder and salt. Add to butter mixture and mix just until dough comes together. Wrap and chill for one hour.

Step 3

Preheat oven to 350° F. On a lightly floured surface, roll out pastry to just less than 1/4 -inch thick. Line pastry into a 9-inch removable-bottom tart shell and trim edges. Chill for 15 minutes. Dock bottom of shell with a fork and bake for 15-18 minutes, until pastry takes on a dull, dry appearance. Allow to cool.

Step 4

Reduce oven temperature to 325° F. Place chopped chocolate in a large bowl. Heat cream with orange zest to just below a simmer and pour over chocolate. Let it sit for a minute then stir slowly. Stir in reserved orange syrup, vanilla and orange liqueur. Whisk egg in a small cup then stir into chocolate. Pour into chocolate shell. Arrange candied orange slices over chocolate filling and bake for 12 minutes. Let cool for 15 minutes, then chill for 2 hours, before slicing.

Step 5

To serve, slice with a hot, dry knife.

Step 6

Yield: 1 9-inch tart

Rate Recipe

My rating for Chocolate Blood Orange Tart
ADVERTISEMENT