Chocolate Orange Cream Tart
The lastest contest at Food52 is all about tarts, Your Best Tart to be exact, I have to say that making pies and tarts is something I love doing, I put my thinking cap on because I wanted to come up with a recipe that was a little different and creative. Buttery pastry with an assortment of fillings whether sweet or savory is comfort food at it’s best IMHO. I was already in the cream or curd mode after making the scones so I whipped up another batch just using oranges and tangerines, it has substance from the addition of cream cheese which give a little tang also, the crust is adapted from Martha Stewarts recipe for Pate Sucré. The combination of chocolate and orange has always been one of my all time favorite flavor combinations so I covered the orange cream with a ganache gently flavored with orange thanks to the addition of Grand Marnier. A simple whipped cream garnish and some candied orange zest make this a lovely dessert.
I know I posted this already but I decided to bring my little tarts to the party, Fiesta Friday #103 the big event Angie is hosting and her lovely co hosts this week are two of my all time favorites Your co-hosts this week are Sonal @ simplyvegetarian777 and Petra @ Food Eat Love. YAY!!!
Makes 9 inch tart or 6 tartlets
2 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 cup sugar
8 ounces cold unsalted butter cut into pieces
3 egg yolks from large eggs
3 tablespoons heavy cream
6 egg yolks from large eggs
1 1/2 cup sugar
1/2 cup freshly squeezed orange or tangerine juice
4 teaspoons orange zest divided
1/2 cup unsalted butter
4 tablespoons cream cheese softened
4 ounces dark chocolate
4 ounces milk chocolate
1 cup heavy cream
1 tablespoon Grand Marnier or orange liquor
Tart Crust-Put the flour, salt and sugar in the food processor, pulse to combine, add the butter and pulse until it resembles fine crumbs. Add the egg yolk and cream and pulse until the dough comes together, it will be shaggy but thats ok, test it by pinching a piece and if it holds together it’s fine. Divide in two, press into disks and refrigerate for an hour. Pre heat the oven to 375, line tart pan or tartlet pans, prick with fork and place in freezer for 30 minutes. Place a piece of parchment in the tart pan or pans and pour in pie weights or beans. Bake 20 minutes remove the parchment and weights and place back in the oven for another 10-15 minutes until golden brown. Cool on rack.
Orange Cream-Zest the fruit and juice and set aside. In mixing bowl add the egg yolks, sugar and a pinch of salt. Beat with hand held mixer until creamy and light. Whisk in the juice and 2 tsp of zest and pour into sauce pan. Cook at medium low heat stirring constantly until the sugar has melted and it’s hot to the touch. Now add the butter one piece at a time stirring constantly until the butter is melted. Place thermometer in and continue cooking until it reaches a temperature of 175 degrees. Remove from heat. Pour through a sieve into a bowl or large measuring cup, add 1 tsp of orange zest stir to combine and cover with plastic that sits directly on top of the curd, allow to come to room temperature then refrigerate overnight. Pour the chilled curd in the blender with the cream cheese and the rest of the orange zest and blend until thick and creamy. Spoon into container and refrigerate until ready to use.
Ganache-Heat the cream to scalding, chop the chocolate and place in mixing bowl, pour the hot cream over the chocolate and let sit for 5 minutes. Stir until smooth, add the liquor and stir. Let the ganache come to room temperature stirring frequently. Place in the refrigerator for about 30 minutes to thicken a bit you want the ganache to be thick but still pourable.
Assembling and serving:
tart shell or shells
whipped cream and orange zest to garnish
Spoon the chilled orange cream into the tart shell filling the shell halfway. Pour the ganache on top of the orange cream and return to the refrigerator where it needs to chill for at least 4 hours or overnight. Serve with a dollop of whipped cream and some candied orange zest.