by Angela @ the well-worn apron
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Angela @ the well-worn apron's Notes:
Expand1 1/4 cup flour Ask a question about this ingredient
1/4 cup cocoa powder Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
zest from 1 large navel orange, reserve fruit for topping Ask a question about this ingredient
10 tablespoons butter Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2 tablespoons heavy whipping cream Ask a question about this ingredient
Preheat oven to 400 degrees.
Ask a question about this stepCombine flour, sugar, cocoa, sugar, orange zest, butter, and salt in the bowl of a food processor. Pulse until the butter is the size of a pea.
Ask a question about this stepIn a bowl or measuring cup with a spout whisk together cream and egg, processor is running pour into flour mixture. Process just until the dough comes together.
Ask a question about this stepPress the dough evenly into a 9-inch tart pan with a removable bottom. Put a piece of parchment larger than the tin over the dough, extending above the pan. Fill the parchment with pie weights, beans or rice. It gets tricky here because a standard crust is baked until golden brown but that test doesn’t work with chocolate. Make sure the crust looks and feels baked but doesn’t smell burnt. Bake for 20 minutes with the weights in, remove the weights and cook another 10 minutes until the bottom is fully cooked. Cool completely on a rack before filling.
Ask a question about this step1/4 cup heavy whipping cream Ask a question about this ingredient
1/8 teaspoon orange oil Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
2 1/2 tablespoons corn syrup Ask a question about this ingredient
8 ounces bittersweet chocolate, finely chopped Ask a question about this ingredient
1 cup heavy whipping cream Ask a question about this ingredient
1/4 teaspoon orange oil Ask a question about this ingredient
4 tablespoons unsalted butter, room temperature, cut into several small pieces Ask a question about this ingredient
3 large navel oranges (one of them should be the orange from the crust) Ask a question about this ingredient
2 tablespoons orange marmalade Ask a question about this ingredient
1 tablespoon orange juice Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
Whisk together ¼ cup cream and 1/8 teaspoon orange oil, set aside until needed.
Ask a question about this stepMelt butter in a small saucepan over medium heat. Add sugar and corn syrup, using a silicon spatula stir gently until sugar is melted. Once melted only stir to avoid hot spots, remove from heat when the butter/sugar mixture turns a light to medium tan color. The sugar and corn syrup should be over the heat about 4 minutes. Whisk cream and oil into the hot mixture. Cool slightly, pour into cooled crust, and tilt to coat crust evenly. Chill in refrigerator to set caramel.
Ask a question about this stepPlace chocolate in a heatproof bowl. Heat 1 cup cream and ¼ teaspoon orange oil to boiling and pour over chocolate. Let sit for about 30 seconds and stir gently until combine and the chocolate is melted.
Ask a question about this stepAdd butter to chocolate, one piece at a time, until butter is melted and completely integrated and mixture is at least room temperature. Stir gently to avoid bubbles.
Ask a question about this stepPour over caramel layer and return to refrigerator to set.
Ask a question about this stepPeel and section oranges over a bowl (Use Merrill's technique http://www.food52.com/blog/1664_how_to_segment_and_slice_an_orange). Once the ganache is set, lift the sections from the juice and place around the edge of the tart, on the ganache just inside the crust. Add 1 tablespoon of orange juice, use the juice left from the sections and add water to reach 1 tablespoon of liquid, if needed) to marmalade and melt in the microwave. Drizzle over orange sections. Return to refrigerator to set glaze.
Ask a question about this stepThe tart should not be refrigerator cold when cut and served.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
