CHOCOLATE ORANGE TART
This tart is super easy, yet delicious-a great recipe for experienced and beginner bakers alike. This tart has a sophisticated, nuanced flavor thanks to the orange zest and orange liqueur. And the silky chocolate filling is just divine and accented by flaky sea salt. When I want to spend more time cozying up to the fireplace than to the oven, I take a few shortcuts with my baking. The crust is a festive blend of crushed gingersnaps and butter. Crushed chocolate wafer cookies would also work just fine. Get fancy with the toppings. I added flaky sea salt. Raspberries are also a perfect match with anything chocolate and a little dusting of cocoa powder will never steer you wrong. You can even add candied orange peel. Whatever you do, just have fun with it!
Provided by Vallery Lomas
Categories dessert
Time 5h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- To make the crust: Preheat the oven to 350 degrees F. Pulse the cookies in a food processor until pulverized, completely fine and broken down to about 1 1/2 cups. Add the brown sugar and melted butter and pulse until the crumbs are wet and sand-like. Remove from the food processor and press the crumbs evenly into a 9-inch tart pan, ideally with a removable bottom. Reserve any leftover crumbs for another use.
- Bake for 9 minutes. Set aside to cool on a wire rack.
- To make the filling: Add the chocolate chips to a large microwave-safe bowl.
- Bring the heavy cream and butter to just simmering in a small saucepan over medium heat. Remove from the heat and pour over the chocolate. Let stand for 1 minute. Stir the mixture with a rubber spatula until melted and smooth. If the chocolate isn't completely melted, heat in the microwave for several seconds and stir, until melted. Stir in the orange liqueur and orange zest. Pour the mixture into the prepared crust.
- Refrigerate the tart at least 4 hours to allow the filling to set. Store in the refrigerator until ready to serve, then remove the tart from the pan and top with flaky sea salt, orange zest, cocoa powder or raspberries, if desired. You can also top with whipped cream or chocolate curls.
CHOCOLATE GLAZED CHOCOLATE TART
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.
Provided by Paul Grimes
Categories Milk/Cream Chocolate Dessert Bake Valentine's Day Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make crust:
- Preheat oven to 350°F with rack in middle.
- Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
- Make filling:
- Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
- Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
- Make glaze:
- Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
- Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
ORANGE CHOCOLATE TART
A fudgy filling flavored with orange extract is baked in a pastry crust, spread with whipped topping, then garnished with orange zest strips and chocolate hearts. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a microwave-safe dish, melt butter and five chocolate squares. Cool for 10 minutes. Meanwhile, line a 9-in. fluted tart pan with removable bottom with pastry. Line pastry with a double thickness of heavy-duty aluminum foil. Bake at 450° for 5 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350°., In a small bowl, beat eggs, sugar and orange extract until thickened, about 4 minutes. Stir in cooled chocolate mixture. Beat in flour; mix well. Pour into crust. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Meanwhile, line a baking sheet with waxed paper; set aside. Melt remaining chocolate. Pour melted chocolate into a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe eight to 10 small hearts onto the waxed paper. Refrigerate until set. Spread whipped topping on pie; garnish with chocolate hearts and orange zest if desired. Refrigerate leftovers.
Nutrition Facts :
CHOCOLATE ORANGE GLAZED CHOCOLATE TART
Steps:
- Preheat oven to 350 degrees with rack in middle of oven. For crust: Stir together all ingredients and press evenly onto bottom and 3/4 -inch up side of a 9-inch round, fluted tart pan (1 inch deep). Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes For filling: Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla and salt in another bowl, then stir into melted chocolate. Pour filling into cooled crust. Bake until filling is set about 3 inches from edge, but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour. For glaze: Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then room-temperature liqueur. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour. Serve with a dollop of fresh whipped cream and a sprinkle of orange zest or a few segments of clementines.
CHOCOLATE ROASTED-ORANGE TART
This recipe showcases the navel orange variety known as Cara Cara.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Yield Makes one 9-inch tart
Number Of Ingredients 13
Steps:
- Make the tart shell: Sift together flour, cocoa powder, and 3/4 teaspoon salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg yolk and vanilla to combine, scraping down side of bowl if needed. Reduce speed to low, and add flour mixture in 3 additions, alternating with cream and beginning and ending with flour mixture. Shape dough into a disk, and refrigerate, wrapped in plastic wrap, for at least 30 minutes and up to 2 days.
- Preheat oven to 350 degrees. Roll out dough to a little less than 1/4-inch thickness on a lightly floured surface. Fit dough into a 9-inch fluted tart pan with a removable bottom. Trim edge flush with top edge of pan. Chill in freezer until firm, about 15 minutes. Prick bottom all over with a fork, and bake until firm, about 20 minutes. Let shell cool in pan on a wire rack.
- Meanwhile, make the roasted oranges: Reduce oven temperature to 325 degrees. Leaving peel on, cut 4 oranges into 1/4-inch rounds, and arrange in a single layer on a rimmed baking sheet. Pour 1/4 cup juice over oranges, cover tightly with parchment, then foil, and cook until peel is tender, about 2 hours, adding 1/4 cup juice every 30 minutes.
- Increase oven temperature to 375 degrees. Remove foil and parchment, and sprinkle oranges with granulated sugar. Add remaining 1/4 cup juice, and roast oranges for 15 minutes. Add 2 tablespoons water, and roast until slightly golden and dry, 2 to 3 minutes more. Cool completely.
- Make the filling: Finely grate zest from remaining orange, about 1 1/2 teaspoons, and stir together with mascarpone and confectioners' sugar in a small bowl. Spread filling in tart shell, and arrange roasted oranges on top, overlapping slightly.
CHOCOLATE GLAZED CHOCOLATE TART
Another seriously delicious chocolate concoction from Gourmet Magazine. Special Equipment needed: a 9-inch round fluted tart pan (1 inch deep) with removable bottom
Provided by Bev I Am
Categories Dessert
Time 2h50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Make The Crust:.
- Preheat the oven to 350°F with rack in middle of oven.
- Stir together all crust ingredients and press evenly onto bottom and 3/4 inchs up side of tart pan.
- Bake until firm, about 10 minutes.
- Cool on a cooling rack 15 to 20 minutes.
- Make The Filling:.
- Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes.
- Gently stir until smooth.
- In another bowl whisk together eggs, vanilla, and salt, then stir into melted chocolate.
- Pour filling into cooled crust.
- Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.)
- Cool completely in pan on cooling rack, about 1 hour.
- Make glaze:.
- Bring cream to a boil and remove from heat.
- Stir in chocolate until smooth, then stir in corn syrup, then warm water.
- Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly.
- Let stand until glaze is set, about 1 hour.
- Cooks' note: Best to serve the tart the day it is made. However it can be made, without the glaze, 1 day ahead and chilled. Bring to room temperature before glazing to serve.
Nutrition Facts : Calories 201.2, Fat 18.9, SaturatedFat 11.5, Cholesterol 102.4, Sodium 85.9, Carbohydrate 6.6, Sugar 5.4, Protein 2
ORANGE TART WITH CHOCOLATE SAUCE
What is better than oranges and chocolate? This tart recipe combines them both with a wonderful filling and a shortbread crust.
Provided by zack1995
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h30m
Yield 10
Number Of Ingredients 19
Steps:
- Beat butter and confectioners' sugar in a bowl using an electric mixer until light and fluffy, about 3 minutes. Pour in orange extract; mix thoroughly to combine, about 1 minute. Mix in sifted flour a little at a time until thoroughly combined. Cover crust mixture with plastic wrap; chill for 1 hour.
- Preheat the oven to 325 degrees F (165 degrees C).
- Place chilled dough on a lightly floured work surface. Roll with a lightly floured rolling pin to 1/3-inch thickness.
- Line a 10-inch (1-inch high) tart pan with the dough; prick with a fork.
- Mix cream cheese, sifted confectioners' sugar, ricotta cheese, mascarpone cheese, and flour in a bowl using an electric mixer on medium speed, scraping the bottom of the bowl with a rubber spatula after each addition. Add eggs, egg yolks, and heavy cream at the same time and mix thoroughly. Stir in vanilla extract. Pour filling mixture into prepared crust.
- Bake in the preheated oven for 1 hour.
- While the tart is baking, combine mandarin oranges, navel orange, blood orange, and sugar in a bowl.
- Remove tart from oven. Fan orange segments in a pattern of three in a circle around the tart, working your way to the middle. Return tart to oven.
- Bake until fully set and oranges become golden, but do not burn, about 30 minutes more. Let cool completely.
- While tart cools, melt dark chocolate chips in a double boiler. Stir in butter until melted; remove from heat. Drizzle chocolate sauce over each tart slice before serving.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 55.5 g, Cholesterol 185.4 mg, Fat 34.1 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 20.3 g, Sodium 193 mg, Sugar 29.2 g
More about "chocolate orange glazed chocolate tart recipes"
CHOCOLATE ORANGE TART RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
- Butter a 9in fluted tart tin. To make the pastry, measure the flour and icing sugar into a food processor and pulse until the mixture resembles fine breadcrumbs.
- Preheat the oven to 375F. Dust the work surface with flour then roll out the pastry as thinly as you can to a circle about 5cm larger than your flan tin.
- Prick the base of the pastry with a fork, line the pastry case with baking paper or foil and fill with baking beans. Bake the pastry blind for 10 minutes, until just lightly golden, then remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes until pale golden and the base is cooked.
- To make the chocolate filling, melt the butter and chocolate in a bain-marie over a low heat until melted and smooth. Remove from the heat and stir in the sugar and flour.
- To make the orange filling, melt the butter and chocolate in a bain-marie over a low heat until melted and smooth. Remove from the heat and stir in the orange zest, sugar and flour.
- Place the pastry case on a baking tray. Pour the chocolate mixture into the pastry case. Drizzle or pipe the orange filling over the chocolate filling to create a swirl effect.
- Place in the oven and bake for 10-12 minutes, or until just set around the edges - but it should still be slightly wobbly in the center. Remove from the oven and allow to cool slightly, until warm not piping hot.
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