Orange-Chocolate Tart
Roasted oranges decorate a mascarpone creamy filling sitting inside a decadent chocolate tart crust.
Servings: 8 servings
Equipment
- 9" fluted tart pan with removable bottom
Ingredients
Shell
- 1 cup all purpose flour
- 1/3 cup cocoa powder unsweetened
- 1/4 cup sugar
- 1 egg yolk
- 1/2 cup butter, room temperature
- 1 tsp vanilla extract
- 3 tbsp heavy whipping cream
- 1/2 tsp salt
Oranges and filling
- 4 oranges
- 1 1/4 cups orange juice
- 1/3 cup sugar plus more for garnish
- 2 tbsp water
- 8 ounces mascarpone
- 1 tbsp orange zest
- 1/2 cup powdered sugar plus more for garnish
Instructions
- We start with the oranges. Slice 3 of the oranges into 1/4 inch thick rounds. You can leave the peel or remove before slicing.
- Preheat the oven to 325℉
- Line a baking sheet with parchment paper and arrange the slices on it barley overlapping each other if you need to.
- Pour 1/4 cup of orange juice over the slices and cover with a parchent and then with foil.
- Cook for 2 hours. Pouring 1/4 cup of orange juice on the sheet every 30 minutes.
- After 2 hours is up set the oven temp to 375℉. Remove the foil and top parchement paper. Pour on the last 1/4 cup of water and sprinkle the oranges with 1/3 cup sugar.
- Cook for 15-20 minutes or until the oranges begin to look golden.
- Remove from the oven and let them cool completely.
- In the meantime while the oranges are cooking, start the shell.
- In a medium bowl add the flour, salt, and cocoa powder.
- In a standing mixer or with a hand mixer and large bowl, beat the butter and sugar until fluffy. Add the vanilla extract and egg yolk. Mix well.
- On low speed alternate adding the flour mixture and heavy cream until all incorperated.
- Press the dough into a ball and then a disc shape. Cover in plastic wrap and refrigerate for 30 minutes or until the oranges are done.
- Preheat the oven to 350℉
- Lightly flour a work space and roll out the dough into about 1/4 inch thickness. If it is a bit crumbly that is ok, just pinch it back to shape.
- Fit into the tart pan, trimming off any excess edges.
- Freeze for 15 minutes. Then remove and prick the bottom with a fork. Bake for 20 minutes and let cool.
- While that cools lets mix up the filling. In a bowl combine the mascarpone, orange zest, and powdered sugar.
- Spread into the tart pan evenly.
- Top with the orange slices.
- Sprinkle on a bit of granulated sugar onto the slices and powdered sugar over all of the tart.
- Slice and ENJOY!
- Can be stored room temperature for 2 days.