Orange chocolate tart
- 1 Tart Crust, blind-baked
- 1 Candied Orange Peel, chopped
- Almond Mixture
- 70 g Almonds, sliced, toasted, roughly chopped
- 2 t White Sugar
- 1 t Cinnamon, ground
- Filling
- 240 g Heavy Whipping Cream
- 240 g Dark Chocolate, 80%
- 1 T Orange Liqueur
- Garnish
Substitute 1 teaspoon orange extract for 1 tablespoon orange liqueur.
- Layer almond mixture. Mix almonds, sugar, cinnamon in small bowl. Sprinkle orange peel over bottom of shortbread crust. Repeat with almond mixture.
- Mix filling. Bring cream to a simmer in saucepan and remove from heat. Whisk in chocolate until chocolate melts and mixture is smooth. Stir in orange liqueur. Pour into crust.
- Chill 3 hours until filling is firm. Garnish with remaining orange peel.
- Garnish and serve. Remove tart from pan. Garnish with orange peel and piped buttercream. Cut tart into wedges; serve cold.
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Fenzl, Barbara Pool. "Dark Chocolate and Orange Tart with Toasted Almonds." Bon Appetit. 7 April 2008. ↩