by Ginger's Kitchen
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Expand1-2 oranges or a combination of citrus fruits, sliced very thin (we used 1 kumquat, 1/2 a blood orange, 1/2 a tangelo, and 1/2 navel orange) Ask a question about this ingredient
1/3 cup sugar Ask a question about this ingredient
2/3 cups water Ask a question about this ingredient
4.5 oz (1/2 of a 9 oz box) chocolate wafers Ask a question about this ingredient
2.75 oz (about 1/2 of a 5.25 oz box) Anna's orange cookies (thin orange wafers) Ask a question about this ingredient
6 tablespoons salted butter Ask a question about this ingredient
1 1/4 cup heavy cream Ask a question about this ingredient
9 ounces bittersweet chocolate (not more than 65% cacao), chopped Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
CARAMELIZE ORANGES - preheat oven to 350. Spread sliced oranges evenly onto a foil-lined baking sheet. In a measuring cup, add sugar to water and whisk to dissolve. Pour sugar water over sliced oranges. Place in oven and bake 30-40 minutes. Raise temperature to 400. Cook until caramelized, about 5-10 minutes -- monitoring closely, as they can quickly go from caramelized to burned. Reduce heat to 350.
Ask a question about this stepMAKE CRUST: Place cookies in a food processor and pulse until it becomes like a coarse meal. Melt the butter, and mix the cookies and butter together. Spray a regular pie pan with cooking spray and then press the cookie mixture into the pan - on the base and up the sides.
Ask a question about this stepMAKE THE FILLING: In a medium saucepan, bring cream to a boil and then immediately remove from heat. Add chocolate and let stand 5 minutes. In the meantime, whisk the eggs, vanilla, and salt in a small bowl. Whisk the chocolate until it is incorporated into the cream. Whisk the honey into the chocolate mixture. Temper the eggs in by gradually whisking in a couple tablespoons of the warm chocolate cream mixture before the eggs are added to the pan of warm chocolate cream.
Ask a question about this stepASSEMBLE AND BAKE: Pour filling into crust. Arrange orange slices over the top. Bake until edges are firm but center is still wobbly, about 20-25 minutes. The tart will continue to cook as it cools.
Ask a question about this stepSERVE: Cool completely so that the tart can set, and serve.
Ask a question about this stepThank you, Midge. Yes, it was quite delicious....one of those chocolate desserts that you want to take a bath in!
Gorgeous! Véronique Mauclerc, who has a bakery near the Parc des Buttes-Chaumont in Paris makes chocolate tartlets a little bit like this. Besides an orange variety, she does pear, raspberry, and I think other fruits, depending on the season. She uses a traditional pâte brisée instead of your chocolate-cookie crust, and I don't think she uses cream in her filling. But what I REALLY love about yours is the stunning citrus mix.
I will post a photo of the slices before they went in the oven ... soo pretty!!!
Thanks all! We had a great time brainstorming and cooking together and laughing - we hope to get together again soon!!! And this tart is seriously rich and delicious ...
Fab! I am working on a chocolate cherry combo which I would have loved to make with you guys!
Chocolate and orange are so great together--I hope y'all are having a wonderful time!
Wow this looks and sounds absolutely amazing! Chocolate and orange is one of my favorite flavor combos!
Looks gorgeous! Love the chocolate orange combo.
Yay for the return of Ginger's Kitchen! This is a gorgeous and delicious sounding winter tart.
Sounds delicious! Chocolate and orange is one of my favorite combos!
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
Yay for the combo of chocolate and orange ~ Delicious!