Orange and chocolate: one of my favorite flavor combinations - a holdover from my childhood, really, when we would occasionally splurge and purchase one of those orange-shaped and flavored chocolate things (you know the ones - you have to whack them on a solid surface to break them into segments). This tart is a slightly elevated, grown-up version of that ridiculous novelty treat. —lifeinrecipes
1 1/2 cups
freshly squeezed orange juice
In This Recipe
Slice oranges into 1/4-inch thick slices. Combine 1 cup sucanat, 1 cup honey granules and 1 1/2 cups water in a medium saucepan. Bring to a boil, stirring constantly until sweeteners dissolve. Add the orange slices and reduce to a simmer. Cover. Allow to simmer, covered, for about 45 minutes. Remove from heat and allow to cool in the syrup. Once cooled, remove from syrup and place on a rack to dry.
Preheat oven to 350 F. Place blanched almonds in the bowl of a food processor fitted with a chopping blade. Pulse until almonds have been reduced to a relatively fine powder - kind of like fine cornmeal. Melt 4 talbespoons (1/4 cup) of butter and add to the almond meal. Pulse to combine. Press this mixture into a 12-inch tart pan and bake at 350F for 15 minutes, or until tart shell begins to brown.
Cut a stick of butter into small pieces. Combine 5 eggs, 2/3 cup honey granules and orange zest in a medium saucepan. Using a handheld mixer, beat on high until light in color and honey granules have dissolved. Add the orange juice and butter. Place over medium heat and whisk constantly until butter has melted. Continue whisking until mixture begins to thicken. Remove from heat and pour into a heat-proof bowl. Cover with plastic wrap and refrigerate to chill.
Chop the unsweetened chocolate and place in a heat-proof bowl. In a heavy-bottomed saucepan, combine the cream, 2 tablespoons of sucanat and thyme sprigs. Bring to a simmer and remove from heat. Pour 2/3 cup of the cream through a sieve into the bowl with the chocolate. Reserve the remaining 1/3 cup and refrigerate it for later use. Whisk the chocolate and cream mixture until it is smooth and no lumps of chocolate remain. Allow to cool at room temperature.
To assemble, pour chilled curd into cooled tart shell. Carefully pour room temperature ganache over the top of the curd and use an offset spatula to spread evenly. Place candied orange slices in a decorative pattern over the top. Refrigerate to set the ganache and the crust.
Slice into individual serving sized slices and drizzle with reserved thyme-infused cream.