Chocolate Orange Tart

Chocolate Dough

Makes 1 - 9 inch tart

1 ¼ cups all-purpose flour 

¼ cup unsweetened cocoa powder

½ cup powdered sugar

¼ teaspoon salt

½ cup unsalted butter, softened 

1 large egg yolk

1 teaspoon vanilla extract

1. In a medium bowl, whisk together the flour, cocoa powder, powdered sugar, and salt until well combined.

2. In a separate bowl, beat the softened butter until creamy and smooth. Add the egg yolk and vanilla extract, and continue to mix until fully incorporated.

3. Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together. It should be soft but not sticky.

4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.

Preheat the oven to 350°F (175°C).

5. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick.

6. Carefully transfer the dough to a 9-inch tart pan, pressing it evenly into the bottom and up the sides. Trim any excess dough from the edges.

7. Prick the bottom of the dough with a fork to prevent it from puffing up.

8. Line the crust with parchment paper and fill with pie weights or dried beans.

9. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 5-7 minutes, or until the crust is fully set and slightly firm.

10. Let the crust cool completely before filling.

Chocolate Orange Filling 

10 ounces dark chocolate (70% cocoa or higher), chopped

⅔ cup heavy cream 

¼ cup freshly squeezed orange juice, reduce to 2 tablespoons

Zest from 1 orange

1 orange, thinly sliced

Pinch of salt

1. Place the chocolate in a heatproof bowl and set aside. 

2. In a medium saucepan, combine the heavy cream and orange slices. Heat over medium heat until it just starts to simmer, allowing the orange slices to infuse the cream.

3. Reduce the heat and let the cream and orange slices steep for 10-15 minutes to infuse a deeper citrus flavor.

4. Remove from the heat and strain the cream to discard the orange slices, pressing them lightly to extract as much flavor as possible.

5. Stir in the orange juice and orange zest into the infused cream, then warm the mixture gently again, but do not boil.

6. Pour the warm cream mixture over the chocolate. Let it sit for 2-3 minutes to allow the chocolate to melt.

7. Stir gently until the ganache is smooth and glossy.

8. Let the ganache cool slightly before pouring it into your pre-baked chocolate crust.

9. Refrigerate for at least 2 hours or until the ganache is fully set and firm.