Photo by RuthD
RuthD's Notes:
Expand1/2 cup unsalted butter, at room temperature Ask a question about this ingredient
1/2 cup granulated sugar Ask a question about this ingredient
1/4 teaspoon ground cinnamon Ask a question about this ingredient
6 tablespoons unsweetened cocoa powder Ask a question about this ingredient
3/4 cups all purpose flour Ask a question about this ingredient
Using an electric mixer, beat butter, sugar, cinnamon and salt in a large bowl until smooth and creamy. Beat in cocoa powder. Add flour and beat until dough comes together in moist clumps. Gather dough into a ball and flatten into disk. Wrap in plastic and chill until firm, at least 1 hour and up to 1 day (this dough is extremely crumbly – it’s supposed to be, so don’t worry. I usually lay the dough on plastic wrap on the counter before forming a ball to make it easier.
Ask a question about this stepIf you refrigerate overnight, it's important to let the dough soften abit (at least 30 minutes) before rolling. Roll out dough between sheets of waxed paper to 11” round. Peel off the top sheet of paper and invert the dough over a 9” tart pan with removable bottom. Peel off paper.
Ask a question about this stepGently press dough into the pan. Press dough that is hanging over the side back in to form double thick sides. Pierce dough all over with fork. Refrigerate for 30 minutes
Ask a question about this stepPreheat oven to 375°F/190°C
Ask a question about this stepBake the crust until sides look dry and bottom looks bubbly, about 14 minutes. Transfer crust to rack. Using the back of a spoon press up sides of dough if it’s sagging. Cool completely (Can be made 1-2 days ahead. Cover and refrigerate).
Ask a question about this step1 cup slivered almonds, toasted & coarsely chopped Ask a question about this ingredient
2 teaspoons sugar Ask a question about this ingredient
1 teaspoon ground cinnamon Ask a question about this ingredient
1 cup whipping cream (35%) Ask a question about this ingredient
8 ounces bittersweet or semi-sweet chocolat, coarsely chopped Ask a question about this ingredient
1 tablespoon Grand Marnier Ask a question about this ingredient
1 orange Ask a question about this ingredient
1/4 cup superfine sugar Ask a question about this ingredient
2 tablespoons water Ask a question about this ingredient
Using a vegetable peeler, remove the peel (orange part only-white part is bitter) in strips, from the orange. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water and bring to a boil. Cook 30 seconds, drain and pat dry.
Ask a question about this stepRinse pot and add ¼ cup sugar, 2 tbsp water and orange peel. Stir over medium-low heat until sugar dissolves. Simmer until the peel is translucent and syrup is thick (about 20 minutes). .
Ask a question about this stepUsing the tines of a fork, transfer peel to plate and cool. (Can be made 1-2 days ahead. Cover and store at room temperature).
Ask a question about this stepToast the almond slivers in a non stick pan over medium low heat, shaking the pan occasionally until the edges brown and you can smell the nuttiness (about 4-5 minutes). Let them cool before adding sugar.
Ask a question about this stepToss almonds, sugar and cinnamon together in a small bowl. Chop all but 2 strips of candied peel and sprinkle first the chopped peel, then the almond mixture over the bottom of the prepared crust.
Ask a question about this stepPlace cream in heavy medium saucepan. Bring to a simmer (bubbles just around the edges but the cream in the center of the pot feels quite hot) and remove from heat.
Ask a question about this stepAdd chocolate and whisk until the chocolate melts and the mixture is smooth.
Ask a question about this stepMix in Grand Marnier and pour the filling into the precooked crust. Refrigerate until firm, at least 3 hours.
Ask a question about this stepGarnish with remaining orange peel strips. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated). Using a sharp knife, gently loosen crust from pan sides. Remove sides, and cut into wedges. Serve cold.
Ask a question about this stepluv combination of orange and dark chocolate in any form, added this to my collection, thanks!
I just fell in love with your tart.
Thanks, the lovely thing about this tart is that it can be made in stages so you're never overwhelmed.
This is really gorgeous and sounds delicious! I can understand why no one has had any interest in my little coffee gelatin pie.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Oh my, this looks good. I LOVE chocolate and orange!!!