ORANGE CHOCOLATE RICOTTA PIE
A traditional Italian dessert served during the holidays and for special occasions, this pie features the classic pairing of orange and chocolate. The result is rich and tangy—a perfect finale to a Mediterranean-style dinner. —Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur., On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture., Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges., Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.
Nutrition Facts : Calories 525 calories, Fat 31g fat (16g saturated fat), Cholesterol 106mg cholesterol, Sodium 346mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 0 fiber), Protein 17g protein.
ORANGE CHOCOLATE PIE
I think I took someone's chocolate pie and added orange to it. Eventually I'll add orange to just about any chocolate recipe. Can use an 8 oz. carton of Cool Whip instead of the real whipped cream. For the crust, mix 1 1/2 cups chocolate cookie crumbs with 4 Tablespoons melted butter and press into a 9-inch pie plate.
Provided by mliss29
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, heat chocolate chips and milk on high for 1-2 minutes, checking and stirring every 30 seconds, until melted and smooth.
- Beat in cream cheese and orange zest until smooth.
- Let cool.
- Whip cream until stiff. Fold into chocolate mixture.
- Spoon into prepared crust.
- Chill. (Can be frozen but you'll have to give it time to defrost so you can cut it.).
ORANGE CHOCOLATE TART
A grown-up make-ahead dessert that looks gorgeous when sliced. It's easy to transport too, if you're taking it to a friend's for pudding
Provided by Barney Desmazery
Time 2h10m
Yield Cuts into 10 slices
Number Of Ingredients 13
Steps:
- Make the pastry by tipping the butter, sugar, flour and almonds into a food processor, then whizzing until they resemble breadcrumbs. Add a little egg at a time, pulsing until the pastry comes together - you may not need all the egg. Tip out the pastry and knead briefly to bring together. Shape into a flat round, wrap in cling film and chill for 30 mins.
- Heat oven to 200C/fan 180C/gas 6. On a floured surface, roll out the pastry to line a 23cm loose-bottomed tart tin, leaving an overhang around the edges. Line the case with baking paper, fill with baking beans, then blind-bake for 20 mins until golden. Remove the beans, then continue to cook for 10 mins until the base is also golden, then set aside to cool. Reduce oven to 150C/fan 130C/gas 2.
- Meanwhile, make the filling. Whisk the eggs and sugar well, then whisk in the juices, zest and cream. Scrape into a jug and set aside. Melt the chocolate in a bowl over a pan of simmering water or in the microwave. Once the case is cool, trim the overhanging pastry, then brush liberally with chocolate. Chill briefly to set, then repeat and set again.
- Return the tart case to the oven, then quickly yet carefully pour in the orange custard to the top. Bake for 45-50 mins until the custard has just set, then cool in the tin. If you're making ahead, this can now be chilled overnight.
- For the orange salad, segment the oranges over a bowl, catching any juice and squeezing out the leftover membrane. Put the zest in a pan of cold water, bring to the boil, then strain and set aside. Melt the sugar in a saucepan with a splash of water, then bring to the boil. Bubble until you have an amber caramel; then, still on the heat, tip in the zest, orange segments and juice. Swirl around for a moment before tipping into a bowl. Turn the tart out onto a plate and drizzle a little syrup from the oranges over. Spoon a segment or two of orange, a bit of zest and a little syrup on each portion of tart and serve the rest of the oranges separately.
Nutrition Facts : Calories 666 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 70 grams sugar, Protein 10 grams protein, Sodium 0.43 milligram of sodium
CHOCOLATE ORANGE PECAN PIE
This is a variation of Recipe #272153. Use a baking /pizza stone to place the pie dish on whilst baking to prevent the crust becoming soggy.
Provided by Pie Queen
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Sift the flour and salt into a mixing bowl.
- Rub the fats into it until the mixture resembles fine crumbs.
- Add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes.
- Turn the oven to 400°F, whilst the oven is heating up toast the pecans for 10 minutes stirring occasionally.
- Roll the pastry out and place in a pie dish that has been dusted with cornflour.
- Blind bake for 10 minutes.
- Melt the butter and mix together with the maple syrup, sugar, eggs, chocolate chips, orange juice and rind.
- Fold in the pecans, you can chop them in half if desired.
- Pour the filling into the pie crust and bake for 1 hour. The pie is ready if it does not wobble at the outer edges when you twist the dish.
Nutrition Facts : Calories 842.2, Fat 53.7, SaturatedFat 20.9, Cholesterol 132.7, Sodium 211.9, Carbohydrate 86.9, Fiber 4.3, Sugar 47.4, Protein 9.7
CHOCOLATE ORANGE SILK PIE
You can add some sweetened Tofu sour cream and some orange zest for decoration. Use a Chocolate Biscotto Crust. Recipe for crust submitted.
Provided by That is Dr House to
Categories Pie
Time 3h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 375°F Stir together sugar, cocoa, and salt. Stir in zest, juice and milk and mix thoroughly.
- Microwave on high. 2 minutes. Sugar should have dissolved and mix bubbles. Should be syrupy.
- Add gelatin to hot mix. Stir until dissolved completely.
- In food processor process tofu until smooth. Pour in bowl and stir in cocoa mix and vanilla.
- Pour into cooled pie crusts and refrigerate until set. 2 to 3 hours.
Nutrition Facts : Calories 263.8, Fat 3.8, SaturatedFat 0.8, Sodium 96.2, Carbohydrate 51, Fiber 2.6, Sugar 43.3, Protein 9.3
CHOCOLATE ORANGE TART
This clever no-bake tart from Elle Young uses raw cacao and coconut oil, sweetened naturally with dates, oranges and honey
Provided by Good Food team
Categories Dessert, Treat
Time 15m
Number Of Ingredients 10
Steps:
- Put the dates in a bowl, cover with boiling water and leave to soak for 20 mins. Meanwhile, whizz the ingredients for the crust in a food processor until combined. Tip the mixture into a 23cm loose- bottomed fluted tart tin, using your fingers to spread it evenly across the base and push into the fluted sides. Cover with cling film and chill while you make the filling.
- Drain the dates and put in a blender with the zest and juice of 1 orange, the coconut oil, honey and cacao. Whizz together until mostly smooth, then scrape into the chilled crust and smooth with the back of a spoon. Chill for at least 1 hr. Remove from the fridge 10 mins before serving and sprinkle with the remaining orange zest and extra cacao.
Nutrition Facts : Calories 391 calories, Fat 29 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 20 grams sugar, Fiber 7 grams fiber, Protein 7 grams 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
CHOCOLATE ORANGE MASCARPONE PIE
Make and share this Chocolate Orange Mascarpone Pie recipe from Food.com.
Provided by Mom2Rose
Categories Pie
Time 2h20m
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Pulse cookies in processor until fine crumbs; add butter and process until blended.
- Press mixture evenly into bottom and sides of a 9 inch pie plate.
- Bake 12 minutes; cool on wire rack.
- Spread marmalade over cooled crust.
- Microwave chocolate in glass bowl, 15 seconds at a time, stirring, until melted.
- Gently mix mascarpone, sugar, liqueur and salt in large bowl just until blended (do not stir too much or mixture will curdle).
- Fold in melted chocolate until no white streaks remain.
- If desired, put ½ cup chocolate mixture in small ziptop freezer bag and snip off a tiny corner; reserve for garnish.
- Spread remaining chocolate mixture in cookie crust.
- Chill at least 2 hours until firm.
- Garnish: Cut orange into 1/4-in.-thick slices.
- Drain slices on paper towel, cut each slice in half, twist ends and arrange on pie.
- Pipe little dollops of reserved filling on orange twists to help secure.
- Serve at room temperature.
Nutrition Facts : Calories 358.5, Fat 26.9, SaturatedFat 15.9, Cholesterol 15.6, Sodium 193.9, Carbohydrate 37.4, Fiber 6.6, Sugar 18.6, Protein 5.9
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- Heat heavy cream to boiling. Pour over chocolate chips and let sit for 4 minutes without stirring. Whisk until the mixture becomes dark and thick. Let cool for a few minutes if needed (to ensure it won't melt the pie). Pour approximately 1 cup of ganache over the pie. Let cool on the counter 20-30 minutes. Refrigerate 4 hours or overnight.
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