Dark Chocolate and Orange Tart with Toasted Almonds

ImageLast week was one gigantic sugar-coated, caramel-filled, chocolate-dipped Christmas treat extravaganza at my office. We had a potluck one day, and the 40+ people who work there couldn’t even finish all the desserts. I definitely had a little more WAY more than my fair share, just at the potluck. There were countless cookies, rice krispie treats, chocolates, Hershey kiss and m&m topped pretzels….

Image

The day of the potluck, I ended up at work until almost midnight. The plus side was that while I was working, I got to snack on the leftovers. A couple cookies at 8:00, leftover salad at 9:30, and at 11:00 another sliver of this tart, which was my potluck contribution. Don’t ask me how it didn’t all get eaten during the day. Who picks too-sweet but still tasteless store-bought cookies over something rich, chocolatey, homemade, and a little boozy? Beats me. I’d pick this tart over something from a grocery store bakery any day, but I was glad to have some late at night.

This tart is rich and very chocolatey, with a nice citrus flavor, a hint of booze, and a little spicy kick from the cinnamon. We start by candying some orange peel.

Image

Then we’re mixing butter and cocoa powder and sugar and cinnamon and a little flour and salt.

Image

Crust gets rolled out and baked.

Image

Image

Then, the orange peel gets chopped up and some chocolate gets melted.

Image

Orange peel and almonds go in the crust.

Image

Image

Melted chocolate gets poured in, and the tart chills for a bit in the fridge. And then we get to feel really fancy while we eat it.

ImageThis tart is a little labor-intensive, but completely worth it. It’s worth your weekend afternoon, both for the taste and for the oohs and ahs you’ll get from your family when you show up at Christmas dinner with it. Have a wonderful holiday!

Dark Chocolate and Orange Tart with Toasted Almonds

From Bon Appétit, March 2003

Serves 12-16

Candied Orange Peel:

1 orange

1/4 cup sugar

2 tablespoons water

Crust:

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

6 tablespoons unsweetened cocoa powder

3/4 cup all-purpose flour

Filling:

1 cup slivered almost, toasted, coarsely chopped

2 tablespoons sugar

1 teaspoon cinnamon

1 cup heavy whipping cream

8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped

1 tablespoon Grand Marnier or other orange liquor

For the candied orange peel:

Using a vegetable peeler, remove the peel (orange part only) from the orange in strips. Cut strips into pieces the size of matchsticks and place in a small saucepan. Cover with cold water, and bring to a boil. Cook for 30 seconds and drain. Rise the pan, add 1/4 cup sugar, 2 tablespoons water, and peel. Over medium-low heat, stir until sugar dissolves. Simmer until the peel is translucent and the syrup thick, about 20 minutes. With the tines of a fork, transfer peel to a plate to cool. Peel can be made 1 day ahead. Cover it and store at room temperature.)

For the crust:

With an electric mixer, beat the butter, sugar, cinnamon, and salt in a large bowl until smooth. Beat in the cocoa powder. Add in the four and beat until dough comes together in moist clumps. Form the dough into a ball; flatten the ball into a disk. Wrap dough in plastic and chill until firm, at least 1 hour and up to 1 day.

Roll the crust out between sheets of waxed paper to an 11-inch round. Remove the top sheet of paper and invert the dough over a 9-inch tart pan with a removable bottom. Peel off second sheet of paper. Gently press the dough into the pan, pressing the overhang in to form double-thick sides. Pierce dough all over with a fork and refrigerate 30 minutes.

Preheat oven to 375 F. Bake crust until the sides look dry and the bottom looks bubbly, about 14 minutes. Transfer crust to rack. If the sides of the dough are falling, use the back of a spoon to press them up. Cool crust completely.

For the filling:

Toss the almonds, sugar, and cinnamon in a small bowl. Chop all but 2 strips of the orange peel. Sprinkle the chopped orange peel over the bottom of the prepared crust, and then sprinkle the almond mixture over. Place the cream in a heavy medium saucepan. Bring to a simmer, then remove from heat. Add the chocolate and whisk until chocolate melts and the mixture is smooth. Whisk in the Grand Marnier. Pour the chocolate mixture into the crust. Refrigerate tart until filling is firm, at least 3 hours. Garnish with the remaining 2 orange peel strips. Tart can be make 1 day ahead. Keep covered loosely with foil in the fridge.

To serve, gently loosen the crust from the sides of the pan with a sharp knife. Cut tart into wedges and serve cold.

Advertisements

One Comment on “Dark Chocolate and Orange Tart with Toasted Almonds”

  1. […] do-everything-last-minute form, (just like my day-before-the-big-day Thanksgiving and Christmas recipes), I made a Super Bowl recipe the day before the Super […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s