Bringing the classic flavor combination of chocolate and orange to a tart, this recipe for Orange Tart is sure to wow and please. Featuring a homemade pie crust that is flaky in texture, this Orange Tart features a layer of rich dark chocolate covered with a creamy orange curd and mandarin slices. Blind bake the tart crust to ensure that your tart does not end up with a soggy bottom. Prepare the tart the day before you plan on serving it as it should be refrigerated overnight.
- 125 grams butter (cold and cubed)
- 280 grams flour
- 1 tablespoon sugar
- 1 pinch salt
- 100 milliliters cold water
- 50 grams dark chocolate
- 240 grams sugar
- 2 orange
- 4 eggs
- 180 grams orange juice (freshly squeezed)
- 1 teaspoon powdered gelatin
- 180 grams butter (cubed)
- 3 tablespoons orange (plum, or peach marmalade)
- 3 tablespoons water
- 1 tablespoon powdered gelatin
- 3 cans mandarin oranges (in syrup)
- First, make the crust. Add the butter, flour, sugar, and salt to a food processor. Pulse until a sandy mixture forms and you can no longer see pieces of butter.
- Put the processor on medium high speed and stream in the cold water until a ball forms that pulls away from the sides.
- Transfer the dough to a lightly floured work surface and divide in 2 pieces. Wrap 1 piece in plastic wrap and freeze for later use. The other piece, roll out flat and transfer to a greased and floured 26 by 26 centimeter baking dish. Refrigerate until firm.
- Preheat the oven to 180 degrees Celsius.
- When the crust is firm, pierce the bottom repeatedly with the tines of a fork. Place a piece of parchment paper on the bottom and fill the bottom with dried beans so the dough does not rise during baking. Bake 15 minutes. Remove and cool.
- Chunk the chocolate into a microwave safe bowl and microwave in 1 minute increments until melted. Once the crust cools, baste the bottom and sides of the crust with a light layer of chocolate. Let the chocolate set at room temperature.
- While the crust cools, make the orange curd.
- In a food processor or coffee grinder, blend the sugar and orange zest together.
- Set up a double boiler and add into the top pot the sugar mixture, eggs, and strained orange juice. Stir constantly until the mixture thickens.
- Soak the gelatin in just enough water to rehydrate it. Add it to the orange curd mixing it in well.
- Remove from heat and when the curd has cooled to 40 degrees Celsius, add the butter cube by cube beating well after each addition.
- Pour the orange curd over the chocolate coated crust and tap the pan on the counter a few times to remove any bubbles. Refrigerate overnight.
- The next day, top the tart. Add the water and marmalade to a pot and bring to the boil. Stir to bring up the marmalade.
- Strain the marmalade and add the strained liquid to a clean pot and heat it up along with the gelatin previously rehydrated in a little water. Set aside to cool.
- Decorate the top of the tart with the mandarin pieces. Baste with the cooled marmalade mixture. Refrigerate until set and serve.
PER SERVING *
|Calories730Calories from Fat320|
|% DAILY VALUE*|
|Calories from Fat320|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.