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Author Notes: Growing up we always went to Swenson’s when we wanted ice cream; it was a San Francisco original and never disappointed. When I was very young I liked bubble gum ice cream but once I matured some and discovered Swiss Orange Chip there was no turning back. Orange continues to be my fruit of choice when it comes to chocolate but I rarely see it on dessert menus. Memories of Swenson’s ice cream led me to this dessert. When I saw Dorie Greenspan’s "double chocolate and banana tart" I was inspired to try something similar with oranges. - Angela @ the well-worn apron
Chocolate Tart Dough
- 1 1/4 cups flour
- 1/4 cup cocoa powder
- 2 tablespoons sugar
- zest from 1 large navel orange, reserve fruit for topping
- 10 tablespoons butter
- 1/2 teaspoon salt
- 2 tablespoons heavy whipping cream
- 1 large egg
- Preheat oven to 400 degrees.
- Combine flour, sugar, cocoa, sugar, orange zest, butter, and salt in the bowl of a food processor. Pulse until the butter is the size of a pea.
- In a bowl or measuring cup with a spout whisk together cream and egg, processor is running pour into flour mixture. Process just until the dough comes together.
- Press the dough evenly into a 9-inch tart pan with a removable bottom. Put a piece of parchment larger than the tin over the dough, extending above the pan. Fill the parchment with pie weights, beans or rice. It gets tricky here because a standard crust is baked until golden brown but that test doesn’t work with chocolate. Make sure the crust looks and feels baked but doesn’t smell burnt. Bake for 20 minutes with the weights in, remove the weights and cook another 10 minutes until the bottom is fully cooked. Cool completely on a rack before filling.
2 layers of filling & topping: Orange Caramel/Bittersweet Orange Ganache and Fresh Orange Topping
- 1/4 cup heavy whipping cream
- 1/8 teaspoon orange oil
- 1/2 cup sugar
- 2 1/2 tablespoons corn syrup
- 8 ounces bittersweet chocolate, finely chopped
- 1 cup heavy whipping cream
- 1/4 teaspoon orange oil
- 4 tablespoons unsalted butter, room temperature, cut into several small pieces
- 3 large navel oranges (one of them should be the orange from the crust)
- 2 tablespoons orange marmalade
- 1 tablespoon orange juice
- 3 tablespoons butter
- Whisk together ¼ cup cream and 1/8 teaspoon orange oil, set aside until needed.
- Melt butter in a small saucepan over medium heat. Add sugar and corn syrup, using a silicon spatula stir gently until sugar is melted. Once melted only stir to avoid hot spots, remove from heat when the butter/sugar mixture turns a light to medium tan color. The sugar and corn syrup should be over the heat about 4 minutes. Whisk cream and oil into the hot mixture. Cool slightly, pour into cooled crust, and tilt to coat crust evenly. Chill in refrigerator to set caramel.
- Place chocolate in a heatproof bowl. Heat 1 cup cream and ¼ teaspoon orange oil to boiling and pour over chocolate. Let sit for about 30 seconds and stir gently until combine and the chocolate is melted.
- Add butter to chocolate, one piece at a time, until butter is melted and completely integrated and mixture is at least room temperature. Stir gently to avoid bubbles.
- Pour over caramel layer and return to refrigerator to set.
- Peel and section oranges over a bowl (Use Merrill's technique http://www.food52.com/blog/1664_how_to_segment_and_slice_an_orange). Once the ganache is set, lift the sections from the juice and place around the edge of the tart, on the ganache just inside the crust. Add 1 tablespoon of orange juice, use the juice left from the sections and add water to reach 1 tablespoon of liquid, if needed) to marmalade and melt in the microwave. Drizzle over orange sections. Return to refrigerator to set glaze.
- The tart should not be refrigerator cold when cut and served.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
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