I love the combination of orange and chocolate together in dessert. I also just love any sort of chocolate dessert. The inspiration for this tart comes from a traditional almond frangipane but with chocolate! Since blood oranges are in season and I love their red color, I added these oranges instead of more traditional fruit such as apple or pears. If blood oranges are not available, regular oranges work just as well in this dessert.
I have also been trying to experiment with more whole grains after reading Kim Boyce's brilliant cookbook, Good to the Grain. I decided to take a sweet tart crust that I usually work with from Dorie Greenspan and substitute rye floor for some of the all-purpose flour. I also added orange zest and cardamom so there were hints of those flavors throughout the dessert. In all honesty, it was the first time I have experimented with dough and not followed a recipe to the T. And it came out perfectly with just the right amount of whole grain flavor!
I served this with a cardamom creme anglaise that I tweaked from a recipe on epicurious that was perfect. You could also top this with vanilla or cardamom ice cream or even a homemade caramel sauce. Enjoy! —Plum Pie