- 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 andÂ blood oranges
- 1Â˝ cups heavy cream
- 9 ounces bittersweet chocolate, finely chopped
- 3 tablespoons unsalted butter, at room temperature
- 1 tablespoon light corn syrup
First of all, itâ€™s hard to find someone whoÂ doesnâ€™t love chocolate. Second, it is very easy toÂ makeâ€”the pastry crust doesnâ€™t even require rollingÂ out. The color combination of deep brown chocolateÂ and neon-bright orange segments is dramatic, especially when you use both navel and bloodÂ oranges.
- To make the crust, pulse the flour, sugar, and saltÂ together in a food processor fitted with the metalÂ chopping blade to combine. Add the butter andÂ pulse about 8 times until the mixture resemblesÂ coarse crumbs. With the machine running, add theÂ yolk mixture and pulse just until the mixture clumpsÂ together. Transfer to a 9-inch tart pan with aÂ removable bottom. Firmly and evenly press theÂ dough into the bottom and up the sides of the pan.Â Pierce the dough all over with a fork. Freeze for 30Â minutes.
- Position a rack in the center of the oven andÂ preheat to 400Â°F. Place the tart pan on a rimmedÂ baking sheet. Line the dough with aluminum foilÂ and fill with pie weights or dried beans. Bake untilÂ the exposed edge of the crust looks set and isÂ beginning to brown, about 15 minutes. Lift off theÂ foil with the weights. Continue baking until the crustÂ is golden brown, about 15 minutes more. TransferÂ to a wire cake rack and let cool completely.
- To make the filling, grate the zest from 1 orangeÂ and set aside. Cut off the peel from each orange.Â Working over a bowl to catch the segments andÂ juice, using a serrated knife, cut between theÂ membranes to release the segments. Cover andÂ refrigerate the oranges and juice until ready toÂ serve.
- Bring the cream to a simmer in a heavy mediumÂ saucepan. Remove from the heat and add theÂ chocolate. Let stand until the chocolate softens,Â about 3 minutes. Whisk until smooth. Add theÂ butter, corn syrup, and orange zest, and whiskÂ again. Pour into the cooled crust and smooth theÂ top. Refrigerate until the filling is set, at least 1Â hour. (The tart can be refrigerated, uncovered, forÂ up to 1 day.)
- Just before serving, drain the orange segmentsÂ (drink the juice as the chefâ€™s treat), and pat themÂ dry on paper towels. Arrange the orangeÂ segments on the chocolate filling. Cut into wedgesÂ and serve chilled.