DARK CHOCOLATE AND ORANGE TART WITH TOASTED ALMONDS
Categories Liqueur Milk/Cream Chocolate Dessert Bake Orange Almond Bon Appétit
Yield Makes 12 to 16 servings
Number Of Ingredients 18
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.
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Caleb Wappes
[email protected]I'm not sure what went wrong, but my tart was a total flop. I'm going to try a different recipe next time.
James Juam
[email protected]This tart is a waste of time and ingredients. It was a complete disaster.
Angel Mwanawasa
[email protected]I followed the recipe exactly, but my tart turned out nothing like the picture. The chocolate was grainy and the orange flavor was barely there.
Imbazoe Building Construction
[email protected]The tart was easy to make and the instructions were clear. However, the filling was a bit runny and the crust was a bit too soggy.
Ajju Bhai 2
[email protected]This tart was a bit too sweet for my taste, but I think it would be perfect for someone with a sweet tooth. The crust was also a bit crumbly.
manaia wirepakoi
[email protected]This tart is the perfect balance of sweet and tart. The chocolate is rich and decadent, while the orange adds a refreshing brightness. I highly recommend it!
Hazeez Harif
[email protected]I'm not a huge fan of chocolate, but I loved this tart! The orange flavor really shines through and the crust is perfectly crispy.
Sm Mamun
[email protected]This tart is so easy to make, but it looks and tastes like it came from a professional bakery. I love the way the chocolate and orange flavors complement each other.
Kennedy GIBSON-HARRISON
[email protected]I made this tart for a dinner party and it was a huge hit! Everyone loved the rich, decadent chocolate and the bright, citrusy orange. I will definitely be making it again.
Freeman Chiliza
[email protected]This dark chocolate and orange tart was a delight to make and even better to eat! The combination of flavors was perfect, and the toasted almonds added a nice crunchy texture.