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 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.
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
WARM CHOC-ORANGE TARTS WITH ORANGE ICE CREAM
Elegant Jaffa-flavoured tarts that the whole family will want to indulge in
Provided by Sarah Cook
Categories Dessert
Time 3h
Yield Makes 8
Number Of Ingredients 16
Steps:
- Make the ice cream first. Heat the milk and cream in a pan to just below boiling point. Stir together yolks and sugar, then gradually whisk in the hot milk mixture. Return to pan, heating gently and stirring until thickened. Stir in the zest and juice, and cool. Churn, then freeze until solid. Can be made up to a month ahead.
- To make the pastry, whizz flour and butter in a food processor, then pulse in icing sugar. Pulse in zest with enough yolk mixture to bring the pastry together. Roll out and line 8 deep, individual tart tins. Chill for 30 mins.
- Heat oven to 190C/170C fan/gas 5. Fill tarts with baking parchment and baking beans, and bake blind for 15 mins. Remove beans and paper and bake for 10 mins more. Remove from oven. When cool enough to handle, remove from tins and sit on a baking sheet. Turn oven down to 160C/140C fan/gas 3.
- For the filling, melt chocolate in a bowl over a pan of barely simmering water. Beat the 2 whole eggs, extra white and sugar until thick and pale - about 5 mins. Fold in the chocolate, melted butter and flour, then divide between the tarts. Let the mixture settle for a few mins, then bake for 25 mins. Leave to cool for 10 mins while scooping ice cream into balls. Dust the tarts with a little cocoa, top each with a scoop of ice cream.
Nutrition Facts : Calories 1107 calories, Fat 68 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 116 grams carbohydrates, Sugar 75 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.64 milligram of sodium
CHOCOLATE-ORANGE VELVET TART
Make and share this Chocolate-Orange Velvet Tart recipe from Food.com.
Provided by ratherbeswimmin
Categories Tarts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Combine the first 3 ingredients in a bowl; press firmly into a lightly greased 9 inch pie plate.
- Bake for 11 minutes or until lightly browned; remove from oven and let cool.
- In a saucepan, combine the cream and next 4 ingredients; bring to a simmer over med-low heat.
- Remove from heat; add in chocolate, and stir until chocolate melts and mixture is smooth.
- Pour filling into baked crust; refrigerate for 4 hours or until firm.
- Garnish with a dollop of whipped cream and a sprinkle of orange zest.
Nutrition Facts : Calories 427.1, Fat 38.1, SaturatedFat 23.1, Cholesterol 48, Sodium 148.5, Carbohydrate 29.6, Fiber 7.7, Sugar 9.5, Protein 7.4
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