Chocolate and Orange Tart
CRUST
- 1 cup all-purpose flour
- 3 tablespoons sugar
- ÂĽ teaspoon salt
- 6 tablespoons (Âľ stick) unsalted butter, thinly sliced
- 1 large egg yolk, beaten with 1 tablespoon water
- 5 oranges, preferably a combination of navel and blood oranges
- 1½ cups heavy cream
- 9 ounces bittersweet chocolate, finely chopped
- 3 tablespoons unsalted butter, at room temperature
- 1 tablespoon light corn syrup
Instructions:
First of all, it’s hard to find someone who doesn’t love chocolate. Second, it is very easy to make—the pastry crust doesn’t even require rolling out. The color combination of deep brown chocolate and neon-bright orange segments is dramatic,
especially when you use both navel and blood oranges.
- To make the crust, pulse the flour, sugar, and salt together in a food processor fitted with the metal chopping blade to combine. Add the butter and pulse about 8 times until the mixture resembles coarse crumbs. With the machine running, add the yolk mixture and pulse just until the mixture clumps together. Transfer to a 9-inch tart pan with a removable bottom. Firmly and evenly press the dough into the bottom and up the sides of the pan. Pierce the dough all over with a fork. Freeze for 30 minutes.
- Position a rack in the center of the oven and preheat to 400°F. Place the tart pan on a rimmed baking sheet. Line the dough with aluminum foil and fill with pie weights or dried beans. Bake until the exposed edge of the crust looks set and is beginning to brown, about 15 minutes. Lift off the foil with the weights. Continue baking until the crust is golden brown, about 15 minutes more. Transfer to a wire cake rack and let cool completely.
- To make the filling, grate the zest from 1 orange and set aside. Cut off the peel from each orange. Working over a bowl to catch the segments and juice, using a serrated knife, cut between the membranes to release the segments. Cover and refrigerate the oranges and juice until ready to serve.
- Bring the cream to a simmer in a heavy medium saucepan. Remove from the heat and add the chocolate. Let stand until the chocolate softens, about 3 minutes. Whisk until smooth. Add the butter, corn syrup, and orange zest, and whisk again. Pour into the cooled crust and smooth the top. Refrigerate until the filling is set, at least 1 hour. (The tart can be refrigerated, uncovered, for up to 1 day.)
- Just before serving, drain the orange segments (drink the juice as the chef’s treat), and pat them dry on paper towels. Arrange the orange segments on the chocolate filling. Cut into wedges and serve chilled.