Marys Chocolate Orange Tart Recipes

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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



Orange Tart with Chocolate Sauce image

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

½ cup butter, room temperature
¼ cup confectioners' sugar
½ teaspoon orange extract
1 cup sifted all-purpose flour
1 (12 ounce) package cream cheese, softened
1 ¼ cups sifted confectioners' sugar
⅛ cup ricotta cheese
⅛ cup mascarpone cheese
3 tablespoons all-purpose flour
4 eggs
2 egg yolks
¼ cup heavy cream
1 teaspoon vanilla extract
3 mandarin oranges, peeled and segmented
1 navel orange, peeled and segmented
1 blood orange, peeled and segmented
½ cup white sugar
1 cup dark chocolate chips
3 tablespoons unsalted butter

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  • 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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