Chocolate Orange Velvet Tart Food

CHOCOLATE ORANGE TART

Steps:

• Heat the oven to 180 degrees Celsius.
• In the microwave or in a pan, melt the butter and dark chocolate together until liquid.
• Add the biscuit crumbs, mix well to combine and spoon into a 22cm fluted round, loose-bottomed tin. Press up the side to form the lip first, then press into the base, making sure there are no gaps where they join then put into the fridge to chill.
• Using a fork or a hand whisk, mix together the cream, eggs, orange zest and orange curd and pour into the crust in the tin.
• Bake in the oven for 30-35 minutes until just set. Leave to cool. Remove from the tin and drizzle with the melted chocolate. Leave to cool completely. Chill in the fridge before serving.

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.

CANDIED-ORANGE CHOCOLATE-CARAMEL TART

Steps:

• Crust: Preheat oven to 350°F. Pulse wafers in a food processor until finely ground. Add butter, sugar, and fleur de sel; pulse until evenly moistened. Press evenly into the bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Bake until firm, 8 to 10 minutes. Transfer to a wire rack; let cool completely.
• Candied orange: With a vegetable peeler, remove orange zest in strips (leaving white pith behind); finely slice. In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil, stirring until sugar has dissolved. Add zest; reduce heat to medium and simmer until tender, about 10 minutes. Remove from heat and strain, reserving syrup (you should have about 1/2 cup).
• Transfer zest to a large plate and spread in an even layer; let cool completely. Toss with remaining 2 tablespoons sugar. Zest can be stored up to 1 week in an airtight container at room temperature.
• Caramel and ganache: Combine cream and orange zest in a saucepan. Bring to a simmer over medium-high heat, then remove from heat, cover, and let steep 1 hour. Strain. Measure 6 tablespoons; refrigerate the rest.
• Bring reserved orange syrup, sugar, 2 tablespoons water, salt, and cream of tartar to a boil in a small saucepan. Cook, gently swirling pan occasionally, and washing down sides with a wet pastry brush (to prevent crystals from forming), until mixture turns deep amber, 9 to 11 minutes. Remove from heat and slowly add reserved 6 tablespoons infused cream (mixture will bubble and steam). Stir in butter until smooth. Pour caramel into cooled crust; let cool 15 minutes. Refrigerate until firm, at least 4 hours or, covered, up to 2 days.
• Place chocolate in a medium heatproof bowl. Bring 1/3 cup reserved infused cream (saving any remainder for another use) to a simmer in a small saucepan over medium-high heat. Pour over chocolate and let stand1 minute, then stir until smooth. Remove tart from refrigerator and spread ganache over caramel to edges with an offset spatula. Return to refrigerator until chocolate is set, about 30 minutes.
• Remove tart from refrigerator and let stand at room temperature 15 to 30 minutes. Chop 2 tablespoons candied zest and sprinkle over chocolate. Sprinkle with fleur de sel and more chopped candied zest; remove from pan, slice, and serve.

ORANGE TART WITH CHOCOLATE SAUCE

Steps:

• Beat butter and confectioners' sugar in a bowl using an electric mixer until light and fluffy, about 3 minutes. Pour in orange extract; mix thoroughly to combine, about 1 minute. Mix in sifted flour a little at a time until thoroughly combined. Cover crust mixture with plastic wrap; chill for 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C).
• Place chilled dough on a lightly floured work surface. Roll with a lightly floured rolling pin to 1/3-inch thickness.
• Line a 10-inch (1-inch high) tart pan with the dough; prick with a fork.
• Mix cream cheese, sifted confectioners' sugar, ricotta cheese, mascarpone cheese, and flour in a bowl using an electric mixer on medium speed, scraping the bottom of the bowl with a rubber spatula after each addition. Add eggs, egg yolks, and heavy cream at the same time and mix thoroughly. Stir in vanilla extract. Pour filling mixture into prepared crust.
• Bake in the preheated oven for 1 hour.
• While the tart is baking, combine mandarin oranges, navel orange, blood orange, and sugar in a bowl.
• Remove tart from oven. Fan orange segments in a pattern of three in a circle around the tart, working your way to the middle. Return tart to oven.
• Bake until fully set and oranges become golden, but do not burn, about 30 minutes more. Let cool completely.
• While tart cools, melt dark chocolate chips in a double boiler. Stir in butter until melted; remove from heat. Drizzle chocolate sauce over each tart slice before serving.

WARM CHOC-ORANGE TARTS WITH ORANGE ICE CREAM

Steps:

• Make the ice cream first. Heat the milk and cream in a pan to just below boiling point. Stir together yolks and sugar, then gradually whisk in the hot milk mixture. Return to pan, heating gently and stirring until thickened. Stir in the zest and juice, and cool. Churn, then freeze until solid. Can be made up to a month ahead.
• To make the pastry, whizz flour and butter in a food processor, then pulse in icing sugar. Pulse in zest with enough yolk mixture to bring the pastry together. Roll out and line 8 deep, individual tart tins. Chill for 30 mins.
• Heat oven to 190C/170C fan/gas 5. Fill tarts with baking parchment and baking beans, and bake blind for 15 mins. Remove beans and paper and bake for 10 mins more. Remove from oven. When cool enough to handle, remove from tins and sit on a baking sheet. Turn oven down to 160C/140C fan/gas 3.
• For the filling, melt chocolate in a bowl over a pan of barely simmering water. Beat the 2 whole eggs, extra white and sugar until thick and pale - about 5 mins. Fold in the chocolate, melted butter and flour, then divide between the tarts. Let the mixture settle for a few mins, then bake for 25 mins. Leave to cool for 10 mins while scooping ice cream into balls. Dust the tarts with a little cocoa, top each with a scoop of ice cream.

DARK CHOCOLATE AND ORANGE MASCARPONE TART

Steps:

• Combine flour, butter, cocoa, and confectioners' sugar in a food processor. Blend until mixture resembles fine crumbs. Add egg and blend briefly to combine into the dough.
• Roll out crust dough on a lightly floured work surface using a lightly floured rolling pin. Place in a 8-inch tart pan with removable bottom. Prick pastry dough liberally with a fork. Chill for 1 hour.
• While crust dough chills, preheat the oven to 350 degrees F (175 degrees C).
• Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from oven and set on a wire rack to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Melt dark chocolate chips in a double boiler, about 5 minutes; remove from heat.
• Beat mascarpone cheese, eggs, and sugar together in a bowl using an electric mixer until smooth. Pour in melted chocolate and orange liqueur; stir to combine. Pour filling into the prepared crust.
• Bake in the preheated oven until set, about 40 minutes. Remove from oven and let cool before serving.

CHOCOLATE ORANGE TART

Steps:

• To make the crust: Preheat the oven to 350 degrees F. Pulse the cookies in a food processor until pulverized, completely fine and broken down to about 1 1/2 cups. Add the brown sugar and melted butter and pulse until the crumbs are wet and sand-like. Remove from the food processor and press the crumbs evenly into a 9-inch tart pan, ideally with a removable bottom. Reserve any leftover crumbs for another use.
• Bake for 9 minutes. Set aside to cool on a wire rack.
• To make the filling: Add the chocolate chips to a large microwave-safe bowl.
• Bring the heavy cream and butter to just simmering in a small saucepan over medium heat. Remove from the heat and pour over the chocolate. Let stand for 1 minute. Stir the mixture with a rubber spatula until melted and smooth. If the chocolate isn't completely melted, heat in the microwave for several seconds and stir, until melted. Stir in the orange liqueur and orange zest. Pour the mixture into the prepared crust.
• Refrigerate the tart at least 4 hours to allow the filling to set. Store in the refrigerator until ready to serve, then remove the tart from the pan and top with flaky sea salt, orange zest, cocoa powder or raspberries, if desired. You can also top with whipped cream or chocolate curls.