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Author Notes: One of my favorite combinations is chocolate and orange. This tart uses a pate sucre or sweet tart crust (adapted from Martha Stewarts recipe), orange curd that is blended with cream cheese, this not only makes it a little tangy but the cream cheese gives the curd the right stiffness so that it stands up well in the tart, over the orange cream is chocolate ganache with a subtle orange flavor from Grand Marnier. I like to serve with a dollop of whipped cream and some candied orange zest. —sdebrango
Makes 9 inch tart or 6 tartlets
Pastry, Orange Cream And Ganache
- Pate Sucré
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/4 cup sugar
- 8 ounces cold unsalted butter cut into pieces
- 3 egg yolks from large eggs
- 3 tablespoons heavy cream
- Orange Cream
- 6 egg yolks from large eggs
- 1 1/2 cups sugar
- 1/2 cup freshly squeezed orange or tangerine juice
- 4 teaspoons orange zest divided
- 1/2 cup unsalted butter
- 4 tablespoons cream cheese softened
- 4 ounces dark chocolate
- 4 ounces milk chocolate
- 1 cup heavy cream
- 1 tablespoon Grand Marnier or orange liquor
- Tart Crust-Put the flour, salt and sugar in the food processor, pulse to combine, add the butter and pulse until it resembles fine crumbs. Whisk the egg yolk and cream together and to the flour and butter, pulse until the dough comes together, it will be shaggy but thats ok, test it by pinching a piece and if it holds together it’s fine if not and it's still crumbly add more cream 1 tsp at a time until it's cohesive when pinched together by hand (Don't over work in the processor) I had to add an additional tsp of cream to mine. Divide in two, press into disks and refrigerate for an hour. Pre heat the oven to 375, line tart pan or tartlet pans, prick with fork and place in freezer for 30 minutes. Place a piece of parchment in the tart pan or pans and pour in pie weights or beans. Bake 20 minutes remove the parchment and weights and place back in the oven for another 10-15 minutes until golden brown. Cool on rack.
- Orange Cream-Zest and juice the fruit and set aside. In mixing bowl add the egg yolks, sugar and a pinch of salt. Beat with hand held mixer until creamy and light. Whisk in the juice and 2 tsp of zest and pour into sauce pan. Cook at medium low heat stirring constantly until the sugar has melted and it's hot to the touch. Now add the butter one piece at a time stirring constantly until the butter is melted. Place thermometer in and continue cooking until it reaches a temperature of 175 degrees. Remove from heat. Pour through a sieve into a bowl or large measuring cup, add 1 tsp of orange zest stir to combine and cover with plastic that sits directly on top of the curd, allow to come to room temperature then refrigerate overnight. Pour the chilled curd in the blender with the cream cheese and the rest of the orange zest and blend until thick and creamy. Spoon into container and refrigerate until ready to use.
- Ganache-Heat the cream to scalding, chop the chocolate and place in mixing bowl, pour the hot cream over the chocolate and let sit for 5 minutes. Stir until smooth, add the liquor and stir. Let the ganache come to room temperature stirring frequently. Place in the refrigerator for about 30 minutes to thicken a bit you want the ganache to be thick but still pourable.
Assembling and serving
- tart shell or shells
- orange cream
- whipped cream and orange zest to garnish
- Spoon the chilled orange cream into the tart shell filling the shell halfway. Pour the ganache on top of the orange cream and return to the refrigerator where it needs to chill for at least 4 hours or overnight. Serve with a dollop of whipped cream and some candied orange zest.
- This recipe was entered in the contest for The Recipe You're Most Proud Of
- This recipe was entered in the contest for Your Best Tart
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