Chocolate Orange Tart With Almond Crust Recipes

ORANGE AND CHOCOLATE ALMOND TART

Steps:

• Finely grate enough zest from the 1 orange to make 1 teaspoon and set it aside for the almond filling.
• Cut off the ends of the orange. Lay it on a flat surface so it doesn't tip over. Use a sharp paring knife to remove the skin and white pith completely from the oranges.
• Reserve these pieces and squeeze the juice out of these parts. This juice will be used later to glaze the tart.
• Make two slices into each section of the orange, excluding the segment dividers. Make sure your slices go inside each of the segments dividers so there won't be any remaining on your segments. Squeeze the juice out of this part and then discard.
• Place the orange segments on a paper towel lined board or baking sheet to partially dry out the oranges before adding them to the tart. You can do this step the day before and refrigerate the oranges overnight.
• Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.
• Whisk flour, cocoa, sugar, and salt together in a bowl. Add the melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no specks of flour remain. Using your hands, press two-thirds of dough into the tart pan with removable bottom. Press remaining dough into fluted sides of the pan. Press and smooth dough with your hands to even thickness. Dock the bottom of the tart dough with the times of the fork before baking.
• Place pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until the top edges of the crust turn golden brown and firm to touch, 25 minutes, rotating pan halfway through baking.
• Sift the almond flour and powdered sugar together into a medium bowl. Add the all-purpuse flour and whisk together to thoroughly combine.
• Place the butter, orange zest and the salt in a large bowl and with a hand mixer beat the butter on medium speed until the butter is creamy, about 1 minute. Scrape down the sides. Add the almond-flour mixture and mix on medium speed for 90 seconds or until the mixture is no longer crumbly. Add the egg and mix on medium speed just until the egg is incorporated. Add the rum and mix until just incorporated.
• If you are making the almond cream ahead of time refrigerate it in an airtight container until ready to use.
• When the tart has come out of the oven combine the orange juice and the sugar in a small saucepan and bring it to a boil. Remove the pan from the heat and stir in the apricot jam. When the tart has cooled to room temperature, brush the oranges with the glaze.
• Pour the almond cream into the baked tart and smooth the surface with an offset spatula. Arrange the oranges in a spiral pattern starting at the outside edge and then working towards the center. Place the tart pan on a wire rack set in a rimmed baking sheet. Bake the tart at 350 degrees F for 1 hour 15 minutes until the almond cream lightly brown and the outer edges are firm to the touch. The center will be slightly jiggly.
• Remove the tart from the oven, cool to room temperature and brush the oranges with the glaze. The tart is ready to eat once it cools to room temperature, but the slices will look best if you refrigerate the tart overnight to allow the almond cream to completely set.
• Sprinkle the finished tart with toasted sliced almonds and enjoy.

DARK CHOCOLATE AND ORANGE TART WITH TOASTED ALMONDS

Steps:

• For candied orange peel:
• Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes. Using tines of fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover and store at room temperature.)
• For crust:
• Using electric mixer, beat butter, sugar, cinnamon, and salt in large bowl until smooth. Beat in cocoa powder. Add flour and beat until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, at least 1 hour and up to 1 day.
• Roll out dough between sheets of waxed paper to 11-inch round. Peel off top sheet of paper. Invert dough over 9-inch-diameter tart pan with removable bottom; peel off paper. Gently press dough into pan. Press dough overhang in to form double-thick sides. Pierce dough all over with fork. Refrigerate 30 minutes.
• Preheat oven to 375°F. Bake crust until sides look dry and bottom looks bubbly, about 14 minutes. Transfer crust to rack. Using back of spoon, press up sides of dough if falling. Cool completely.
• For filling:
• Toss almonds, sugar, and cinnamon in small bowl. Chop all but 2 strips of peel. Sprinkle chopped orange peel, then almond mixture over bottom of prepared crust. Place cream in heavy medium saucepan. Bring to simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust. Refrigerate until filling is firm, at least 3 hours. Garnish with remaining 2 orange peel strips. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.)
• Using sharp knife, gently loosen crust from pan sides. Remove pan sides. Cut tart into wedges; serve cold.

CREAM TART WITH ORANGES, HONEY, AND TOASTED-ALMOND CRUST

Steps:

• For crust:
• Brush melted butter over bottom (not sides) of 9-inch-diameter tart pan with removable bottom. Blend flour, almonds, sugar, and salt in processor until nuts are finely ground. Add 6 tablespoons diced butter. Blend until mixture resembles coarse meal. Add yolk. Blend until dough comes together in moist clumps. Press dough evenly onto bottom and up sides of pan. Pierce dough all over with fork. Freeze until firm, at least 30 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
• Preheat oven to 400°F. Bake crust until deep golden brown (crust will puff slightly), about 18 minutes. Transfer crust to rack and cool completely.
• For filling and topping:
• Place 2 teaspoons water in small cup. Sprinkle gelatin over. Let stand until gelatin softens, 10 to 12 minutes.
• Whisk yolks, sugar, cornstarch, and orange peel in medium bowl to blend. Bring milk to simmer in heavy medium saucepan over medium heat. Gradually whisk hot milk into yolk mixture. Return to same saucepan. Whisk until custard thickens and boils, about 2 minutes. Remove from heat. Add gelatin mixture and whisk until dissolved and custard is smooth.
• Transfer custard to another medium bowl. Let cool to room temperature, stirring occasionally, about 30 minutes (custard will be very thick).
• Beat cream in medium bowl until peaks form. Whisk custard until smooth. Fold whipped cream into custard in 3 additions. Transfer filling to crust. Chill tart until filling sets, at least 3 hours and up to 8 hours.
• Cut 1/3 inch off top and bottom of each orange. Stand 1 orange on flat end. Cut off all peel and pith, following contour of fruit. Working over bowl, cut between membranes, releasing orange segments.
• Gently slide tip of small knife between crust and sides of pan to loosen crust. Push up tart pan bottom, releasing tart.
• Cut tart into wedges. Transfer to plates. Arrange several orange segments atop each wedge of tart; drizzle with honey and serve.

ORANGE TART WITH CHOCOLATE SAUCE

Steps:

• Beat butter and confectioners' sugar in a bowl using an electric mixer until light and fluffy, about 3 minutes. Pour in orange extract; mix thoroughly to combine, about 1 minute. Mix in sifted flour a little at a time until thoroughly combined. Cover crust mixture with plastic wrap; chill for 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C).
• Place chilled dough on a lightly floured work surface. Roll with a lightly floured rolling pin to 1/3-inch thickness.
• Line a 10-inch (1-inch high) tart pan with the dough; prick with a fork.
• Mix cream cheese, sifted confectioners' sugar, ricotta cheese, mascarpone cheese, and flour in a bowl using an electric mixer on medium speed, scraping the bottom of the bowl with a rubber spatula after each addition. Add eggs, egg yolks, and heavy cream at the same time and mix thoroughly. Stir in vanilla extract. Pour filling mixture into prepared crust.
• Bake in the preheated oven for 1 hour.
• While the tart is baking, combine mandarin oranges, navel orange, blood orange, and sugar in a bowl.
• Remove tart from oven. Fan orange segments in a pattern of three in a circle around the tart, working your way to the middle. Return tart to oven.
• Bake until fully set and oranges become golden, but do not burn, about 30 minutes more. Let cool completely.
• While tart cools, melt dark chocolate chips in a double boiler. Stir in butter until melted; remove from heat. Drizzle chocolate sauce over each tart slice before serving.

ORANGE CHOCOLATE TART

Steps:

• In a microwave-safe dish, melt butter and five chocolate squares. Cool for 10 minutes. Meanwhile, line a 9-in. fluted tart pan with removable bottom with pastry. Line pastry with a double thickness of heavy-duty aluminum foil. Bake at 450° for 5 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350°., In a small bowl, beat eggs, sugar and orange extract until thickened, about 4 minutes. Stir in cooled chocolate mixture. Beat in flour; mix well. Pour into crust. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Meanwhile, line a baking sheet with waxed paper; set aside. Melt remaining chocolate. Pour melted chocolate into a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe eight to 10 small hearts onto the waxed paper. Refrigerate until set. Spread whipped topping on pie; garnish with chocolate hearts and orange zest if desired. Refrigerate leftovers.

DARK CHOCOLATE AND ORANGE MASCARPONE TART

Steps:

• Combine flour, butter, cocoa, and confectioners' sugar in a food processor. Blend until mixture resembles fine crumbs. Add egg and blend briefly to combine into the dough.
• Roll out crust dough on a lightly floured work surface using a lightly floured rolling pin. Place in a 8-inch tart pan with removable bottom. Prick pastry dough liberally with a fork. Chill for 1 hour.
• While crust dough chills, preheat the oven to 350 degrees F (175 degrees C).
• Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from oven and set on a wire rack to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Melt dark chocolate chips in a double boiler, about 5 minutes; remove from heat.
• Beat mascarpone cheese, eggs, and sugar together in a bowl using an electric mixer until smooth. Pour in melted chocolate and orange liqueur; stir to combine. Pour filling into the prepared crust.
• Bake in the preheated oven until set, about 40 minutes. Remove from oven and let cool before serving.