Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 1/4 cup cold water
- 8 oz dark chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup orange juice
- 1 tbsp orange zest
- 2 tbsp unsalted butter, room temperature
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup granulated sugar
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
- Double boiler or heatproof bowl set over a pot of simmering water
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine flour, sugar, and salt. Add chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. In a small bowl, whisk together egg yolk and cold water. Add the mixture to the flour mixture and stir until the dough comes together.
3. Transfer the dough to a floured surface and knead until smooth. Flatten the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
4. Preheat the oven to 375°F. Roll out the chilled dough on a floured surface to fit the tart pan. Transfer the dough to the pan and trim the edges. Line the dough with parchment paper and fill with pie weights or dried beans.
5. Bake the crust for 15 minutes. Remove the weights and parchment paper and bake for an additional 10 minutes or until the crust is golden brown. Let cool.
6. In a double boiler or heatproof bowl set over a pot of simmering water, melt the chocolate and heavy cream, stirring occasionally until smooth.
7. In a separate bowl, whisk together orange juice, orange zest, butter, salt, eggs, and sugar until well combined.
8. Pour the orange mixture into the cooled crust. Pour the chocolate mixture over the orange mixture and use a spatula to spread it evenly.
9. Bake the tart for 25-30 minutes or until the filling is set. Let cool to room temperature.
Time:
Preparation time: 45 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 375
Fat: 24g
Saturated Fat: 14g
Cholesterol: 102mg
Sodium: 132mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 18g
Protein: 5g
Substitutions for ingredients:
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
- For a lighter version, use milk instead of heavy cream.
- For a vegan version, use coconut cream instead of heavy cream and vegan chocolate.
Variations:
- Add a tablespoon of Grand Marnier to the orange mixture for an extra kick.
- Top the tart with whipped cream and orange zest for a festive touch.
Tips and tricks:
- Make sure the butter is chilled when making the crust to ensure a flaky texture.
- Blind-bake the crust to prevent it from becoming soggy.
- Use a double boiler or a heatproof bowl set over a pot of simmering water to melt the chocolate to prevent it from burning.
Storage instructions:
Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
Let the tart come to room temperature before serving.
Presentation ideas:
Serve the tart on a cake stand and dust with cocoa powder.
Garnishes:
Top the tart with whipped cream and orange zest.
Pairings:
Serve the tart with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of cold water at a time until it comes together.
- If the filling is not set, bake the tart for an additional 5-10 minutes.
Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Chocolate orange is a classic flavor combination that dates back to the 19th century.
Flavor profiles:
Rich, chocolatey, and citrusy.
Serving suggestions:
Serve the tart as a dessert for a dinner party or a special occasion.
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