bittersweet chocolate truffle tart with candied oranges

Before reading any further, let’s imagine that the five tarts below are actually just one 10 inch tart.  Okay?

Years ago I lent out my 10 inch tart pan and it never returned.  I didn’t replace it because I could never remember it was gone…well, until I open the pantry and try to make a full sized tart that is, and then I use various little tart pans to complete the recipe.

I kind of like the little tarts though.  Cuties for your cutie on Valentine’s Day.

And while we are playing imaginary games, let’s just imagine that I didn’t eat this little beauty for lunch yesterday….

What?!?  This is what I do – for the good of you readers.  Taking one for the team, if you will…eating chocolate tarts for lunch.  It’s a tough job.

Don’t be intimidated by the length of this recipe.  It’s the easiest tart to make, it just takes some time as the crust needs to be chilled before baking, etc, etc.  And if candied oranges aren’t your thing, just leave them off.  The tart is just as amazing with the topping as without, or top with some strawberries and whipped cream.

bittersweet chocolate truffle tart with candied oranges

from Food & Wine – makes one 10-in tart

for the crust:

1 stick (4oz) unsalted butter, at room temperature

1/4 cup sugar

1/2 tsp salt

1 cup all purpose flour

1 egg yolk

for the candied oranges:

2 oranges, navel or blood oranges, or one of each – scrubbed and cut into 1/8 inch thick slices and seeded

1 cup of sugar

2 cups of water

for the filling:

3/4 cup heavy cream

1/2 cup whole milk

1 tbsp. grated orange zest

6oz bittersweet chocolate, finely chopped

2 large egg yolks

4 tbsp. unsalted butter, at room temperature

1/4 tsp salt

Make the crust  In a stand mixer filled with the paddle attachment, cream the butter with the sugar and salt at medium speed until pale and fluffy, about 2 minutes.  Scrape down the side of the bowl.  Beat in the flour at low speed until the mixture resembles wet sand, then beat in the egg yolk until the dough just comes together.  Scrape the dough out onto a work surface, gather up any crumbs and pat the dough into a disk.  Wrap in plastic and refrigerate until well chilled, about 1 hour.

Meanwhile, make the candied oranges  If you are using only one type of orange – combine the sugar, oranges and water in a medium saucepan and bring to a simmer, stirring to dissolve the sugar.  (If you are using two types of oranges – combine 1/2 cup of sugar, 1 cup of water and one type of orange in a medium saucepan – and repeat with the remaining sugar, water, and other type of orange in another saucepan.  Follow the rest of the directions as if you were making one type of orange.)  Cook over moderately low heat, stirring occasionally, until the orange slices are very tender and suspended in a slightly thick syrup, about 1 hour; let cool completely in the syrup.

Place the crust in the tart shell On a lightly floured work surface, roll out the dough to a 12-inch round.  Without stretching the dough, fit the dough into a 10-inch fluted tart pan with a removable bottom.  Trim the overhang and use it to patch any holes.  Refrigerate the tart shell for 30 minutes.  Preheat the oven to 350 degrees.  Line the tart shell with parchment paper and fill with baking beans.  Bake the tart for 30 minutes, until golden.  Let cool and remove the beans.

Make the filling In a small saucepan, combine the cream, milk and zest and bring just to a simmer.  Remove from the heat and let stand for 30 minutes.  Return the mixture to a simmer, then strain it through a fine sieve into a heatproof bowl.  Add the chocolate; let stand for 2 minutes, then whisk until the chocolate is melted and the mixture is smooth.  Whisk in the egg yolks, then whisk in the butter and salt.

Bake the tart  Put the tart shell on a rimmed baking sheet.  Pour the filling into the shell and bake for about 15 minutes, until the filling at the edge is just set and the center is nearly set.  Let stand at room temperature for two hours (or if you are in a hurry, refrigerate for 30 minutes) to set the filling completely.

Drain the candied oranges well, then arrange them on the tart.  Cut the tart into wedges and serve.

my notes:  This tart is SO easy to make, it just takes a bit of time.  If oranges aren’t your thing, top it with sliced strawberries or a bunch of raspberries or whip cream or some slivered almonds.  The orange zest can be replaced with vanilla extract or dark rum or almond extract, or just left out completely.  Don’t be afraid of the candied oranges as they are really easy to make and give a very big impact to the finished tart.  When cooking the oranges, watch the amount of liquid in the pan and add more water as needed so that the oranges and sugar don’t burn.