Orange Chocolate Drizzle Tart Recipes

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.

ORANGE & CHOCOLATE DRIZZLE TART

Steps:

• Tear the pastry into a food processor, add the cocoa, pulse until combined, then knead a few times on a floured surface until evenly brown. Use to line a 23cm fluted tart tin, and prick the base several times with a fork. Chill or freeze until very firm. Heat oven to 200C/180C fan/gas 6.
• Put the tart tin on a baking sheet then line the pastry case with overhanging baking parchment. Fill with baking beans, then bake for 15 mins, or until the sides of the pastry have set firm. Remove the beans and parchment, then bake for 10-15 mins more until the pastry feels dry all over. Leave to cool.
• Strain the orange juice, then measure 250ml into a heavy-based saucepan. Add the cream and bring to the boil. Strain again if necessary. Whisk the eggs and sugar in a bowl, then gradually whisk the hot cream into the mix. Wipe out the pan, return the custard to it and cook gently for about 10 mins over a low heat, whisking frequently until steaming and thick enough to coat the back of a spoon. Strain into a jug, whisk in the zest and pour the custard into the pastry case. Cool, then chill for at least 4 hrs, or ideally overnight, until set.
• Melt the drizzle ingredients together until smooth, spoon some over the tart, then return the tart to the fridge. Serve the rest of the drizzle warm for spooning alongside the chilled tart.

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

CHOCOLATE ORANGE TART

Steps:

• Heat the oven to 180 degrees Celsius.
• In the microwave or in a pan, melt the butter and dark chocolate together until liquid.
• Add the biscuit crumbs, mix well to combine and spoon into a 22cm fluted round, loose-bottomed tin. Press up the side to form the lip first, then press into the base, making sure there are no gaps where they join then put into the fridge to chill.
• Using a fork or a hand whisk, mix together the cream, eggs, orange zest and orange curd and pour into the crust in the tin.
• Bake in the oven for 30-35 minutes until just set. Leave to cool. Remove from the tin and drizzle with the melted chocolate. Leave to cool completely. Chill in the fridge before serving.

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.

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.

FRENCH CHOCOLATE ORANGE TRUFFLE TART

Steps:

• In a small bowl, mix together the flour, sugar, and salt.
• Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
• Sprinkle the cold water onto the mixture and mix gently a few times, just until it forms a ball that holds together.
• Separate the dough into 2 balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for a few hours before working with it.
• Preheat the oven to 375 F.
• Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan.
• Fit the circle into the bottom and up the sides of the pan.
• Line the dough with pie weights or dried beans and bake for 15 minutes.
• Remove the pie weights and bake the shell for an additional 5 minutes.
• Set aside the pastry shell, still in the tart pan, to cool.
• In a small saucepan set over low-medium heat, bring the cream and orange zest to just simmering.
• Remove it from the heat and stir in the chocolate, Grand Marnier, and vanilla until the mixture is smooth and the chocolate is completely incorporated.
• Whisk a small amount of the hot chocolate cream into the beaten eggs.
• Transfer the tempered egg mixture back into the hot chocolate cream and whisk the mixture until it is smooth.
• Pour the orange chocolate filling into the prepared pastry and bake at 375 F for 18 to 25 minutes, until most of the filling is set and only the center jiggles slightly when the tart is moved.
• Allow the tart to cool in the pan on a wire rack for 15 minutes. Remove the tart ring and chill the tart in the refrigerator before serving.
• Slice and enjoy.