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Correo Electrónico
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Ingredientes
- 2 x blood oranges
- 1 c. sugar
- 1 c. water Pastry
- 6 Tbsp. unsalted butter, room temperature
- 4 Tbsp. sugar
- 1 ounce bittersweet chocolate, melted
- 2 x egg yolks
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1 c. all purpose flour
- 2 1/2 Tbsp. cocoa pwdr
- 1/2 tsp salt Filling
- 6 ounce bittersweet or possibly semisweet chocolate, minced
- 3/4 c. whipping cream
- 2 tsp grated orange zest
- 2 Tbsp. reserved orange syrup, from blanching oranges
- 1 tsp vanilla extract
- 1 Tbsp. orange liqueur or possibly brandy
- 1 x egg
Direcciones
- To Assemble:To prepare oranges, slice thinly on a mandolin (or possibly with a serrated knife), and blanch for 1 minute in boiling water. Strain and cook in sugar with 1 c. fresh water for about 15 min, till pith takes on a slightly clear appearance. Drain and cover (to prevent drying out), reserving 2 Tbsp of the liquid for mixing into tart filling.
- For pastry, cream butter and sugar together till light and fluffy. Beat in melted chocolate, egg yolks, vanilla and orange zest. In a separate bowl, sift together flour, cocoa pwdr and salt. Add in to butter mix and mix just till dough comes together. Wrap and refrigeratefor one hour.
- Preheat oven to 350 F. On a lightly floured surface, roll out pastry to just less than 1/4 -inch thick. Line pastry into a 9-inch removable-bottom tart shell and trim edges. Refrigeratefor 15 min. Dock bottom of shell with a fork and bake for 15-18 min, till pastry takes on a dull, dry appearance. Allow to cold.
- Reduce oven temperature to 325 F. Place minced chocolate in a large bowl. Heat cream with orange zest to just below a simmer and pour over chocolate. Let it sit for a minute then stir slowly. Stir in reserved orange syrup, vanilla and orange liqueur. Whisk egg in a small c. then stir into chocolate. Pour into chocolate shell. Arrange candied orange slices over chocolate filling and bake for 12 min. Let cold for 15 min, then refrigeratefor 2 hrs, before slicing.
- To serve, slice with a warm, dry knife.
- Yield: 1 9-inch tart
- As delicious as this tart is with blood oranges, regular navel oranges are a tasty substitution.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 8 servings | |
| Calories 451 | |
| Calories from Fat 229 | 51% |
| Total Fat 26.66g | 33% |
| Saturated Fat 16.39g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 43mg | 2% |
| Potassium 277mg | 8% |
| Total Carbs 55.1g | 15% |
| Dietary Fiber 4.8g | 16% |
| Sugars 34.79g | 23% |
| Protein 6.15g | 10% |
