FRENCH CHOCOLATE ORANGE TRUFFLE TART
Steps:
- In a small bowl, mix together the flour, sugar, and salt.
- Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
- Sprinkle the cold water onto the mixture and mix gently a few times, just until it forms a ball that holds together.
- Separate the dough into 2 balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for a few hours before working with it.
- Preheat the oven to 375 F.
- Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan.
- Fit the circle into the bottom and up the sides of the pan.
- Line the dough with pie weights or dried beans and bake for 15 minutes.
- Remove the pie weights and bake the shell for an additional 5 minutes.
- Set aside the pastry shell, still in the tart pan, to cool.
- In a small saucepan set over low-medium heat, bring the cream and orange zest to just simmering.
- Remove it from the heat and stir in the chocolate, Grand Marnier, and vanilla until the mixture is smooth and the chocolate is completely incorporated.
- Whisk a small amount of the hot chocolate cream into the beaten eggs.
- Transfer the tempered egg mixture back into the hot chocolate cream and whisk the mixture until it is smooth.
- Pour the orange chocolate filling into the prepared pastry and bake at 375 F for 18 to 25 minutes, until most of the filling is set and only the center jiggles slightly when the tart is moved.
- Allow the tart to cool in the pan on a wire rack for 15 minutes. Remove the tart ring and chill the tart in the refrigerator before serving.
- Slice and enjoy.
Nutrition Facts : Calories 367 kcal, Carbohydrate 30 g, Cholesterol 92 mg, Fiber 2 g, Protein 5 g, SaturatedFat 16 g, Sodium 132 mg, Sugar 16 g, Fat 27 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
CHOCOLATE ORANGE PASTRIES
Modified recipe by Pillsbury from The Daily Meal. The combination of chocolate and orange is a pleasing one, blending together the rich qualities of chocolate with the citrus from the orange. This recipe uses cream cheese and marmalade to mellow out their bold flavors, and wraps them up in refrigerated pie crusts to create a quick and delicious pastry. NOTE: Prep time is allowed for pie crust to come to room temperature.
Provided by KerfuffleUponWincle
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a small bowl, combine the cream cheese, orange marmalade, egg yolk, and orange zest until well blended.
- Unroll the pie crust on a work surface. Cut the pie crusts into 32 circles using a 2 1/2" fluted cookie cutter.
- Spread about two teaspoons of the cream cheese mixture over half the pastry circles, leaving a void about 1/4" from the edges.
- Top the cream cheese with 8-10 mini chocolate chips.
- Top each pastry circle with another pastry circle. Crimp the edges with a fork.
- Brush beaten egg white over the pastries. Sprinkle each pastry with a bit of sugar.
- Bake for 20-25 minutes or until the pastries are a light golden brown.
- Remove pastries from the baking sheet and place on a cooling rack. Cool for at least 15 minutes before serving.
Nutrition Facts : Calories 143, Fat 7.8, SaturatedFat 3, Cholesterol 15.6, Sodium 124.9, Carbohydrate 16.6, Fiber 0.8, Sugar 6, Protein 2.3
ORANGE CHOCOLATE MELTAWAYS
The terrific combination of chocolate and orange makes these some of the best truffles I've ever had. As holiday gifts, they're showstoppers. I have little time to cook, but when I do, I like to "get fancy." In this case, "fancy" doesn't have to be difficult. -Lori Kostecki, Wausau, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken. , Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. , Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator.
Nutrition Facts : Calories 76 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE ORANGE BROWNIE TART
Wow family and friends with this chocolate orange brownie tart. With a crumbly pastry base, it's a deliciously decadent dessert course or anytime treat
Provided by Katie Hiscock
Categories Dessert
Time 1h20m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Unravel the shortcrust pastry sheet and use to line a 20cm tart tin. Press into the sides of the tin and loosely cut around the edges, leaving a little overhanging. Line the pastry with a scrunched-up piece of baking parchment, and fill with raw rice or baking beans. Bake for 15 mins, remove the paper and bake for another 5-10 mins until dry.
- While the pastry is cooking, put the butter and chocolate into a heatproof bowl set over a pan of just-simmering water and melt together, stirring often. When melted, remove from the heat and leave to cool slightly. Add a pinch of salt if your butter is unsalted.
- Whisk together the eggs and sugars briefly in a bowl until combined, then stir in the melted chocolate and butter. Sieve over the flour and fold in until just combined. Stir in the orange juice and zest.
- Trim the edges of the pastry tart with a serrated knife to neaten, and spoon the brownie mixture into the middle. Smooth over with the back of a spoon or spatula, and bake for a further 30-35 mins until the top forms a crust, and the filling is no longer wet but slightly wobbly.
- Leave to cool for 15 mins before removing from the tin if serving warm, or serve at room temperature. Serve with a dollop of crème fraîche, and some more orange zest grated over. Keeps for 3 days in an airtight container.
Nutrition Facts : Calories 512 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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