|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 18g||90%|
|Total Carbohydrate 21g||7%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are some food combinations that are simply classics. One such combo is chocolate and orange, which are brought together in this decadent, rich tart. The tender, buttery, melt-in-the-mouth pastry shell is blind-baked (baked without a filling) and then topped off with a luscious, citrus-laced chocolate ganache filling. Serve it with a mellow café au lait for a complete dessert course. Even a petit four-sized serving of this tart recipe is enough to satisfy the most ardent sweet tooth.
- For the Pastry:
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 7 tablespoons unsalted butter (cold)
- 3 tablespoons water (cold)
- For the Chocolate Filling:
- 1 1/4 cups heavy cream
- 1 teaspoon fresh orange zest
- 8 ounces semi-sweet chocolate (chopped finely)
- 1 tablespoon Grand Marnier
- 1/4 teaspoon vanilla extract
- 2 eggs (beaten)
Make the Pastry
In a small bowl, mix together the flour, sugar, and salt.
Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
Sprinkle the cold water onto the mixture and mix gently a few times, just until it forms a ball that holds together.
Separate the dough into 2 balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for a few hours before working with it.
Preheat the oven to 375 F.
Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan.
Fit the circle into the bottom and up the sides of the pan.
Line the dough with pie weights or dried beans and bake for 15 minutes.
Remove the pie weights and bake the shell for an additional 5 minutes.
Set aside the pastry shell, still in the tart pan, to cool.
Make the Chocolate Truffle Filling
In a small saucepan set over low-medium heat, bring the cream and orange zest to just simmering.
Remove it from the heat and stir in the chocolate, Grand Marnier, and vanilla until the mixture is smooth and the chocolate is completely incorporated.
Whisk a small amount of the hot chocolate cream into the beaten eggs.
Transfer the tempered egg mixture back into the hot chocolate cream and whisk the mixture until it is smooth.
Bake the Tart
Pour the orange chocolate filling into the prepared pastry and bake at 375 F for 18 to 25 minutes, until most of the filling is set and only the center jiggles slightly when the tart is moved.
Allow the tart to cool in the pan on a wire rack for 15 minutes. Remove the tart ring and chill the tart in the refrigerator before serving.
Slice and enjoy.
This French chocolate orange tart can be made a day ahead, covered loosely, and refrigerated. Remove from the fridge about 15 minutes ahead of serving.
Alternative Sized Tarts
The beauty of this tart is it can be made in any size to suit. Make individual tarts for a sophisticated dessert. You can also make the tart in tiny petit-fours tins for a party or celebration. Roll and cut the pastry according to the size you wish to make.