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Рецепт Chocolate Blood Orange Tart
by Global Cookbook

Chocolate Blood Orange Tart
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Ингредиенты

  • 2 x blood oranges
  • 1 c. sugar
  • 1 c. water Pastry
  • 6 Tbsp. unsalted butter, room temperature
  • 4 Tbsp. sugar
  • 1 ounce bittersweet chocolate, melted
  • 2 x egg yolks
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 1 c. all purpose flour
  • 2 1/2 Tbsp. cocoa pwdr
  • 1/2 tsp salt Filling
  • 6 ounce bittersweet or possibly semisweet chocolate, minced
  • 3/4 c. whipping cream
  • 2 tsp grated orange zest
  • 2 Tbsp. reserved orange syrup, from blanching oranges
  • 1 tsp vanilla extract
  • 1 Tbsp. orange liqueur or possibly brandy
  • 1 x egg

Инструкции

  1. To Assemble:To prepare oranges, slice thinly on a mandolin (or possibly with a serrated knife), and blanch for 1 minute in boiling water. Strain and cook in sugar with 1 c. fresh water for about 15 min, till pith takes on a slightly clear appearance. Drain and cover (to prevent drying out), reserving 2 Tbsp of the liquid for mixing into tart filling.
  2. For pastry, cream butter and sugar together till light and fluffy. Beat in melted chocolate, egg yolks, vanilla and orange zest. In a separate bowl, sift together flour, cocoa pwdr and salt. Add in to butter mix and mix just till dough comes together. Wrap and refrigeratefor one hour.
  3. Preheat oven to 350 F. On a lightly floured surface, roll out pastry to just less than 1/4 -inch thick. Line pastry into a 9-inch removable-bottom tart shell and trim edges. Refrigeratefor 15 min. Dock bottom of shell with a fork and bake for 15-18 min, till pastry takes on a dull, dry appearance. Allow to cold.
  4. Reduce oven temperature to 325 F. Place minced chocolate in a large bowl. Heat cream with orange zest to just below a simmer and pour over chocolate. Let it sit for a minute then stir slowly. Stir in reserved orange syrup, vanilla and orange liqueur. Whisk egg in a small c. then stir into chocolate. Pour into chocolate shell. Arrange candied orange slices over chocolate filling and bake for 12 min. Let cold for 15 min, then refrigeratefor 2 hrs, before slicing.
  5. To serve, slice with a warm, dry knife.
  6. Yield: 1 9-inch tart
  7. As delicious as this tart is with blood oranges, regular navel oranges are a tasty substitution.