ORANGE & CHOCOLATE TART

A small tart with ganache, orange curd and candied orange zest.

makes 4 small tarts,

The Cocoa Sweet Pastry Crust :

- 120 gr flour

- 80 gr softened butter

- 50 gr powdered sugar

- 15 gr ground almond

- 1/2 egg

- 1 level tbsp cocoa powder

- pinch of salt

Follow the steps here : click!

Take the dough out from the fridge and let it stand for about 15 minutes. Then roll it out 2 mm thick. Cut pieces and place them into the small tart pans. Prick the bottom with a fork and place in the freezer for 5 minutes.

Place them in a preheated oven (medium heat) for 13~15 minutes. Allow to cool down and remove the pastry crust from their molds, reserve.

The Ganache :

- 50 gr dark chocolate

- 50 gr cream

Chop finely the chocolate and put it in a large bowl.

Heat up the cream in a small saucepan (but do not bring to the boil).

Then pour the warm cream over the chocolate, stir gently until homogeneous.

Pour 1 tablespoon of ganache in each pastry crusts and then refrigerate at least 30 min in order to set the ganache.

The Orange  Curd :

- 2 whole eggs

- 10 cl orange juice (100 gr)

- 50 gr sugar

- 75  butter

- zest of 1 orange 
- 1/2 gelatin sheet (optional)

In a small sauce pan, blend the sugar, zest, orange juice, eggs and sugar and cook over gentle heat until it thickens (do not boil). 

Out of the heat, add the butter and whip until completely incorporated. Leave to cool until it reaches the room temperature.

Then, pour the orange curd at room temperature over the ganache (already set) and put back in the fridge for at least 2 hours.

The Candied Orange Zest :

Follow the recipe and technique here : click!

Remove the tarts from the fridge 15 to 30 minutes before to serve and garnish them as you want with candied orange zest.

Enjoy!

Here a different version, bigger size (6 servings, tart pan 21 cm diameter) with meringue on top.

- the cocoa sweet pastry crust : 150 gr flour, 100 gr butter, 60 gr sugar, 20 gr ground almonds, 40 gr egg,  2 tsp cocoa powder, pinch of salt.
- the ganache : 60 gr cream, 60 gr dark chocolate.
- the orange curd : 4 eggs, 20 cl orange juice (or a mixture of lemon and orange juice), 100 gr sugar, 150 gr butter, zest of 2 oranges.
- the italian meringue : 2 egg-whites, 70 gr sugar.
- some candied orange peel cubes.