CHOCOLATE ORANGE TART
Chocolate and orange is one of my favourite combinations. The chocolatey biscuit base of this tart is really easy and makes a great change from pastry. When I bake this I use Rita's Lemon Curd (Stove Top or Microwave Method) Lime or Orange Curd and with having zest in the curd recipe, I leave that out of the tart recipe. When mixing the ingredients, don't beat with an electric mixer, or too much air will be incorporated and the mixture will over-rise in the oven. Read more: http://www.food.com/recipe/lemon-curd-stove-top-or-microwave-method-lime-or-orange-curd-61278#ixzz1FMca44vY
Provided by SusieBlue1947
Categories Tarts
Time 50m
Yield 1 Tart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 180 degrees Celsius.
- In the microwave or in a pan, melt the butter and dark chocolate together until liquid.
- Add the biscuit crumbs, mix well to combine and spoon into a 22cm fluted round, loose-bottomed tin. Press up the side to form the lip first, then press into the base, making sure there are no gaps where they join then put into the fridge to chill.
- Using a fork or a hand whisk, mix together the cream, eggs, orange zest and orange curd and pour into the crust in the tin.
- Bake in the oven for 30-35 minutes until just set. Leave to cool. Remove from the tin and drizzle with the melted chocolate. Leave to cool completely. Chill in the fridge before serving.
CHOCOLATE CARAMEL ORANGE TART
Provided by Food Network
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Grease the base of a 9-inch spring form pie pan.
- Mix all the crust ingredients together in a bowl and evenly press crumb mixture into the pan. Bake for 10 minutes. Take pan out of oven and, using the back of a spoon, press the crust back into place if need be. Bake for another 10 minutes. Let cool.
- Set a double burner over medium heat and warm the cream
- Stir in the chopped caramel.
- Cook caramel, stirring until melted and uniform. Remove from heat. Pour the filling into the cooled pie crust and refrigerate until set, about 1 hour.
- Once the filling is set, make the ganache by putting chopped chocolate and cream into a microwavable medium bowl. Microwave for 30 second intervals, stirring between intervals, until the chocolate is melted. Once melted, stir in butter.
- Once melted and uniform, pour the hot ganache over the filling. Refrigerate for an additional hour, or until chocolate is set.
- Slice oranges into thin rounds.
- Make a simple syrup by cooking water together with sugar in a wide pot.
- Once sugar dissolves, poach the oranges in batches, so as not to overcrowd the pot. Poach the oranges until translucent and set them aside to dry on a cake rack.
- Mix the kumquat jam with enough poaching liquid to loosen it so it is easily brush-able. Brush oranges with the glaze and let dry on the rack.
- Once dry, arrange the slices over the set ganache in a pretty pattern.
CHOCOLATE ORANGE TART
This clever no-bake tart from Elle Young uses raw cacao and coconut oil, sweetened naturally with dates, oranges and honey
Provided by Good Food team
Categories Dessert, Treat
Time 15m
Number Of Ingredients 10
Steps:
- Put the dates in a bowl, cover with boiling water and leave to soak for 20 mins. Meanwhile, whizz the ingredients for the crust in a food processor until combined. Tip the mixture into a 23cm loose- bottomed fluted tart tin, using your fingers to spread it evenly across the base and push into the fluted sides. Cover with cling film and chill while you make the filling.
- Drain the dates and put in a blender with the zest and juice of 1 orange, the coconut oil, honey and cacao. Whizz together until mostly smooth, then scrape into the chilled crust and smooth with the back of a spoon. Chill for at least 1 hr. Remove from the fridge 10 mins before serving and sprinkle with the remaining orange zest and extra cacao.
Nutrition Facts : Calories 391 calories, Fat 29 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 20 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein
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 ORANGE BROWNIE TART
Wow family and friends with this chocolate orange brownie tart. With a crumbly pastry base, it's a deliciously decadent dessert course or anytime treat
Provided by Katie Hiscock
Categories Dessert
Time 1h20m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Unravel the shortcrust pastry sheet and use to line a 20cm tart tin. Press into the sides of the tin and loosely cut around the edges, leaving a little overhanging. Line the pastry with a scrunched-up piece of baking parchment, and fill with raw rice or baking beans. Bake for 15 mins, remove the paper and bake for another 5-10 mins until dry.
- While the pastry is cooking, put the butter and chocolate into a heatproof bowl set over a pan of just-simmering water and melt together, stirring often. When melted, remove from the heat and leave to cool slightly. Add a pinch of salt if your butter is unsalted.
- Whisk together the eggs and sugars briefly in a bowl until combined, then stir in the melted chocolate and butter. Sieve over the flour and fold in until just combined. Stir in the orange juice and zest.
- Trim the edges of the pastry tart with a serrated knife to neaten, and spoon the brownie mixture into the middle. Smooth over with the back of a spoon or spatula, and bake for a further 30-35 mins until the top forms a crust, and the filling is no longer wet but slightly wobbly.
- Leave to cool for 15 mins before removing from the tin if serving warm, or serve at room temperature. Serve with a dollop of crème fraîche, and some more orange zest grated over. Keeps for 3 days in an airtight container.
Nutrition Facts : Calories 512 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
DARK CHOCOLATE AND ORANGE TART WITH TOASTED ALMONDS
Categories Liqueur Milk/Cream Chocolate Dessert Bake Orange Almond Bon Appétit
Yield Makes 12 to 16 servings
Number Of Ingredients 18
Steps:
- For candied orange peel:
- Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes. Using tines of fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover and store at room temperature.)
- For crust:
- Using electric mixer, beat butter, sugar, cinnamon, and salt in large bowl until smooth. Beat in cocoa powder. Add flour and beat until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, at least 1 hour and up to 1 day.
- Roll out dough between sheets of waxed paper to 11-inch round. Peel off top sheet of paper. Invert dough over 9-inch-diameter tart pan with removable bottom; peel off paper. Gently press dough into pan. Press dough overhang in to form double-thick sides. Pierce dough all over with fork. Refrigerate 30 minutes.
- Preheat oven to 375°F. Bake crust until sides look dry and bottom looks bubbly, about 14 minutes. Transfer crust to rack. Using back of spoon, press up sides of dough if falling. Cool completely.
- For filling:
- Toss almonds, sugar, and cinnamon in small bowl. Chop all but 2 strips of peel. Sprinkle chopped orange peel, then almond mixture over bottom of prepared crust. Place cream in heavy medium saucepan. Bring to simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust. Refrigerate until filling is firm, at least 3 hours. Garnish with remaining 2 orange peel strips. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.)
- Using sharp knife, gently loosen crust from pan sides. Remove pan sides. Cut tart into wedges; serve cold.
ORANGE TART
Make and share this Orange Tart recipe from Food.com.
Provided by hectorthebat
Categories Tarts
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured surface and use to line a 23cm flan or sandwich tin. Prick the base with a fork. Lay a piece of baking paper in the pastry case and weigh it down with ceramic baking beans or rice. Bake for 10 minutes, then remove the paper and beans or rice and bake for another 5 minutes. Set aside. Turn the oven down to 160C/140C Fan/Gas 3.
- Pare the zest off 1 orange with a vegetable peeler, then cut into thin strips with a small knife. Put the granulated sugar and 150ml water in a small pan and heat gently until the sugar has dissolved. Add the orange zest strips and simmer for 10-15 minutes or until translucent. Drain and set aside.
- Finely grate the zest of another 2 oranges and set aside. Squeeze the juice from all 4 oranges and put in a stainless steel pan. Simmer until the juice is reduced to 125ml. Pour into a measuring jug, add the grated zest, and leave to cool for 10 minutes.
- Lightly whisk the eggs and caster sugar in a bowl until evenly blended, but make sure you don't overwhisk and create unwanted air bubbles. Gently whisk in the double cream and reduced orange juice. Pour into the flan case and bake for 35-40 minutes or until just set. Leave to cool.
- Sprinkle the chocolate and caramelised zest strips on top just before serving.
Nutrition Facts : Calories 462.2, Fat 24.6, SaturatedFat 9.6, Cholesterol 119.2, Sodium 254.7, Carbohydrate 56, Fiber 3.6, Sugar 34.4, Protein 7
More about "chocolate orange 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.
MARY'S FEATHERED CHOCOLATE TART RECIPE - BBC FOOD
From bbc.co.uk
- For the pastry, measure the flour, icing sugar and butter into the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and a tablespoon of cold water and mix until it comes together to form a soft dough.
CHOCOLATE ORANGE TART (RAW VEGAN, GLUTEN-FREE, NO-BAKE)
From unconventionalbaker.com
- Process the hazelnuts into a very fine crumble in a food processor. Add all remaining crust ingredients and process to combine. Transfer this mixture into a 7″ tart pan with a removable bottom, and press down into a thin even crust all along the base and edges. Set aside.
- Blend all orange layer filling ingredients in a power blender until completely smooth. Remove 2/3 of this mixture out of the blender and set aside.
- Add all chocolate layer filling ingredients to the remaining mixture in the blender, and blend until smooth.
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From foodandwine.com
- In a stand mixer fitted with the paddle, cream the butter with the sugar and salt at medium speed until pale and fluffy, about 2 minutes. Scrape down the side of the bowl. Beat in the flour at low speed until the mixture resembles wet sand, then beat in the egg yolk until the dough just comes together. Scrape the dough out onto a work surface, gather up any crumbs and pat the dough into a disk. Wrap in plastic and refrigerate until well chilled, at least 1 hour.
- In a medium saucepan, combine the sugar, oranges and water and bring just to a simmer, stirring to dissolve the sugar. Cook over moderately low heat, stirring occasionally, until the orange slices are very tender and suspended in a slightly thick syrup, about 1 hour and 15 minutes; let cool completely.
- In a small saucepan, combine the cream, milk and zest and bring just to a simmer. Remove from the heat and let stand for 30 minutes. Return the mixture just to a simmer, then strain it through a fine sieve into a heatproof bowl. Add the chocolate; let stand for 2 minutes, then whisk until the chocolate is melted and the mixture is smooth. Whisk in the egg yolks, then whisk in the butter and salt.
CHOCOLATE ORANGE TART - BE GOOD ORGANICS
From begoodorganics.com
- Line a 22cm tart tin (one with a removable bottom) with a layer of biodegradable food wrap (like plastic wrap, but biodegradable).
- Blend dry base ingredients (except dates and cacao butter) in a food processor until crumbly. Then add dates one by one while the processor is running on low, until the mixture becomes sticky. Finally pour in the melted cacao butter and pulse to combine. Press into your tart tin, using your hands to push the mixture into all the grooves on the sides of the tin. It should be ~1/2cm thick on the base and sides. Pop it in the freezer to set.
- Blend all your wet ingredients except the coconut oil, cacao butter and cacao powder until silky smooth. Then add in the melted coconut oil and cacao butter until completely blended, and finally add the cacao powder. Pour into your base and put the tart in the fridge overnight to set.
ORANGE CHOCOLATE TART - THE PETITE COOK™
From thepetitecook.com
- In a food processor, mix together pistachio and almond & rice flour, cocoa and chopped dark chocolate. Then add in chopped dates, honey and coconut oil, and mix until combined.
- Put the mixture into a tart dish, and use your fingers or the back of a spoon to spread it evenly, pressing it down in the dish to form the base.
CHOCOLATE ORANGE TART RECIPE | NESTLé FAMILY ME
From nestle-family.com
- Combine cookies and melted butter in a mixing bowl and mix well. Press cookies mixture into the base and sides of 26 cm loose bottom tart tin and set in the fridge for 10 minutes.
- In a medium bowl, combine NESTLÉ Cream, melted chocolate, orange juice and orange zest. Pour the dissolved Gelatine over with constant stirring then pour evenly over the prepared base.
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