ORANGE & CHOCOLATE DRIZZLE TART
This stunning dessert will show off your skills, but uses a clever cheat when making the pastry base
Provided by Jane Hornby
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Tear the pastry into a food processor, add the cocoa, pulse until combined, then knead a few times on a floured surface until evenly brown. Use to line a 23cm fluted tart tin, and prick the base several times with a fork. Chill or freeze until very firm. Heat oven to 200C/180C fan/gas 6.
- Put the tart tin on a baking sheet then line the pastry case with overhanging baking parchment. Fill with baking beans, then bake for 15 mins, or until the sides of the pastry have set firm. Remove the beans and parchment, then bake for 10-15 mins more until the pastry feels dry all over. Leave to cool.
- Strain the orange juice, then measure 250ml into a heavy-based saucepan. Add the cream and bring to the boil. Strain again if necessary. Whisk the eggs and sugar in a bowl, then gradually whisk the hot cream into the mix. Wipe out the pan, return the custard to it and cook gently for about 10 mins over a low heat, whisking frequently until steaming and thick enough to coat the back of a spoon. Strain into a jug, whisk in the zest and pour the custard into the pastry case. Cool, then chill for at least 4 hrs, or ideally overnight, until set.
- Melt the drizzle ingredients together until smooth, spoon some over the tart, then return the tart to the fridge. Serve the rest of the drizzle warm for spooning alongside the chilled tart.
Nutrition Facts : Calories 368 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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 CHOCOLATE TART
A grown-up make-ahead dessert that looks gorgeous when sliced. It's easy to transport too, if you're taking it to a friend's for pudding
Provided by Barney Desmazery
Time 2h10m
Yield Cuts into 10 slices
Number Of Ingredients 13
Steps:
- Make the pastry by tipping the butter, sugar, flour and almonds into a food processor, then whizzing until they resemble breadcrumbs. Add a little egg at a time, pulsing until the pastry comes together - you may not need all the egg. Tip out the pastry and knead briefly to bring together. Shape into a flat round, wrap in cling film and chill for 30 mins.
- Heat oven to 200C/fan 180C/gas 6. On a floured surface, roll out the pastry to line a 23cm loose-bottomed tart tin, leaving an overhang around the edges. Line the case with baking paper, fill with baking beans, then blind-bake for 20 mins until golden. Remove the beans, then continue to cook for 10 mins until the base is also golden, then set aside to cool. Reduce oven to 150C/fan 130C/gas 2.
- Meanwhile, make the filling. Whisk the eggs and sugar well, then whisk in the juices, zest and cream. Scrape into a jug and set aside. Melt the chocolate in a bowl over a pan of simmering water or in the microwave. Once the case is cool, trim the overhanging pastry, then brush liberally with chocolate. Chill briefly to set, then repeat and set again.
- Return the tart case to the oven, then quickly yet carefully pour in the orange custard to the top. Bake for 45-50 mins until the custard has just set, then cool in the tin. If you're making ahead, this can now be chilled overnight.
- For the orange salad, segment the oranges over a bowl, catching any juice and squeezing out the leftover membrane. Put the zest in a pan of cold water, bring to the boil, then strain and set aside. Melt the sugar in a saucepan with a splash of water, then bring to the boil. Bubble until you have an amber caramel; then, still on the heat, tip in the zest, orange segments and juice. Swirl around for a moment before tipping into a bowl. Turn the tart out onto a plate and drizzle a little syrup from the oranges over. Spoon a segment or two of orange, a bit of zest and a little syrup on each portion of tart and serve the rest of the oranges separately.
Nutrition Facts : Calories 666 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 70 grams sugar, Protein 10 grams protein, Sodium 0.43 milligram of sodium
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
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