Chocolate + orange lovefest.
For the assembly shown, I garnished with whipped cream, candied orange slices, and dark cocoa powder.
CHOCOLATE + ORANGE TART
ORANGE TART CASE
180g all-purpose flour
60g powdered sugar
zest of one small orange
1/4 tsp salt
113g unsalted butter, cold
1 large egg yolk, whisked
2-3 tbsp espresso or water, chilled
In a medium mixing bowl, use a pastry cutter to combine the flour, sugar, zest, and salt.
Add the butter to the mixture, use the pastry cutter to cut the butter in to the dry ingredients until it is in very small pieces, about the size of rolled-oats. If the butter starts to warm and become soft, chill for a few minutes before continuing.
Use a fork to stir in the egg yolk and 2 tablespoons of chilled espresso or water. Once the fork gets bogged down, set it aside and use your hand to bring the dough together by gently pressing and folding. If the dough is unable to come together because it is too dry, add the remaining tablespoon of liquid.
Shape the dough in to a 1/2 inch thick disk, wrap in plastic wrap, and chill in the refrigerator for at least an hour, but up to one day.
Once chilled, lightly butter your 9” tart pan, set it on a sheet pan, and set aside. Roll the dough out on a lightly floured surface until it is large enough to fill your tart pan with a small amount of overhang. Transfer the dough to your prepared tart pan. Gently ease the dough in to the corners of the pan by lifting the edges and helping it to slump in. Avoid stretching the dough as this will cause shrinkage when it bakes.
Once the dough is in the pan, use your rolling pin to roll across the top and cut off the excess dough at the edges. Use any scraps to fill in cracks or thin spots. Dock the base of the tart with a fork to prevent the crust from bubbling up. Freeze for 1 hour.
Once frozen, preheat the oven to 375°F/190°C. Butter or spray with non-stick baking spray a piece of foil large enough to line the tart.
Press the foil in to the base of the frozen shell, but do not fold the foil over the edges, leave it in it’s natural upward position. Pour pie weighs, uncooked beans, or granulated sugar in to the lined tart case.
Bake the lined tart case on the sheet pan for 20 minutes. Remove the weights and foil, return the sheet pan and tart case to the oven to bake until fully cooked and golden brown, about 20-25 minutes more. If there are any areas that brown before the rest is fully cooked, cover the darker areas with foil.
CHOCOLATE MOUSSE FILLING
227g/8 oz SoChatti dark chocolate, melted
480g heavy whipping cream, chilled, divided
30g powdered sugar
1/4 tsp salt
In a medium glass measuring cup, warm 240g of the heavy whipping cream to the same temperature as the melted chocolate. It doesn’t have to be exact, but close to or slightly warmer will work.
Add the chocolate to the warm cream. Stir gently until it is a completely smooth chocolate ganache. Set aside to cool to room temperature.
Once the chocolate ganache is room temperature, place the remaining heavy whipping cream, sugar, and salt in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-low until thickened enough to turn the mixer to high without splashing. Whisk on high until medium peaks form.
Fold the cooled chocolate ganache in to the whipped cream. Once completely homogenous, spoon the mousse in to your cooled tart case. Chill in the refrigerator until set, about 2 hours.
Can be served the day it is made or up to two days later. Serve chilled.
Thank you to SoChatti for sponsoring this post! The chocolate that was gifted to me was an absolute pleasure to work with! Anything that I have said about SoChatti and its products is accurate and reflects my honest option and experience.