Chocolate Orange Tart With Almond Crust Recipes

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.

Steps:

• Combine almonds and brown sugar in a food processor or blender container.
• Process or blend nut mixture one-third at a time until nuts are finely ground.
• Transfer to a mixing bowl.
• Stir in flour.
• Add melted butter.
• Stir until well mixed.
• Press mixture evenly onto the bottom and 1 inch up the side of a 9 inch tart pan with removeable bottom or a 9 inch springform pan.
• Bake ina 325 degree oven about 20 minutes or until golden brown and firm to the touch.
• Cool crust on a wire rack.
• While crust is cooling, bring whipping cream just to boiling, stirring occasionally.
• Remove from heat.
• Whisk in chocolate until smooth.
• Whisk in liqueur or brandy if desired.
• Cool for 30 minutes or until filling begins to thicken but is still pourable.
• Spread marmalade onto bottom of crust.
• Pour filling over marmalade.
• Cover and chill for several hours or until filling is firm.
• Before serving, remove side of pan.
• Garnish with whipped cream and candied orange peel curls.

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.