Chocolate-Orange Tart

Dark chocolate and orange really is a winning combination. Reminds me of those chocolates that my grandma used to buy as a kid that were large and round like an orange and wrapped in orange foil. I remember slamming that round orange chocolate on the table and it would break into segments just like an orange. The flavor... chocolate and orange of course!

I use this combination a lot. For example, my Decadent Chocolate Cupcakes with Orange Cream Cheese Frosting and my Dark Chocolate Dipped Citrus Biscotti.

Today was no exception. A chocolate tart with orange liqueur and orange zest. Delicious.

Chocolate-Orange Tart

From Cooking.com

Makes 1 Tart

For the Crust:

1 1/4 cups Flour

1/8 tsp Salt

1/4 cup Icing Sugar

1/2 cup Butter

3 tbsp Ice Water

For the Filling:

6 ounces Bittersweet Chocolate, chopped

1/4 cup Butter

1/3 cup Sugar

2 Large Eggs

2 Large Egg Yolks

2 tbsps Orange Flavored Liqueur (i.e Grand Marnier)

Zest of 1 Orange

1/4 tsp Salt

1 tbsp Flour

For the Crust:

Preheat oven to 350 degrees F. Blend all ingredients in a food processor just until dough forms. Transfer dough to work surface. Gather dough into ball. Press the dough into a tart pan (preferably with a removable base). Pierce crust with fork. Refrigerate until firm. Bake until crust is pale golden, about 18 minutes. Cool in pan on rack.

For the Filling:

Stir chocolate and butter in large wide metal bowl set over saucepan of simmering water until melted and smooth. Remove from heat. Cool 10 minutes, stirring occasionally.

Using electric stand mixer and whisk attachment, beat sugar, eggs, yolks, Grand Marnier, orange peel and salt in large bowl until very thick ribbon falls when whisk attachment is lifted, about 8 minutes. Sift flour over egg mixture, then fold in. Fold egg mixture into cooled chocolate mixture. Transfer batter to prepared crusts, dividing equally.

Do Ahead Tip:

Can be made 1 week ahead. Freeze 1 hour. Cover and keep frozen.

Bake tart at 350 degrees Fahrenheit until filling puffs and begins to crack, about 20-30 minutes for room temperature tart and 30-40 minutes for frozen tartlets.