Chocolate-Orange TartFrom: Midwest Living
I think you're going to like this dessert whether you prefer your food gluten free, or not. It's not complicated and is elegant enough to bring to a dinner party. The sophisticated chocolate- orange flavor comes from marmalade and liqueur (that's another word for 'booze darling' for all of you Ab Fab fans).
I suggest using dark chocolate instead of semi-sweet to cut the sweetness (which was my only complaint when I made it the first time). I even experimented and used a dark chocolate/orange flavored Lindt bar on my second try, and it turned out great.
~ Enjoy!
Servings: 10 to 12 servings
Prep: 40 mins
Total: 1 hr 10 mins
Rated : Not yet rated
Ingredients
1 recipe Almond Crust (see recipe below)
3/4 cup whipping cream
6 ounces semisweet chocolate, chopped, or one 6-ounce package semisweet chocolate pieces (1 cup)
2 tablespoons Grand Marnier, other orange liqueur, or brandy (optional)
1/3 cup orange marmalade
1 ounce white chocolate
Directions
1. Prepare the Almond Crust and set aside.
2. For filling, in a small saucepan, heat whipping cream to simmering. Remove from heat; whisk in semisweet chocolate until smooth. Whisk in Grand Marnier or other liqueur, if you like. Cool until filling begins to thicken, but is still pourable, about 30 minutes.
3. Spread marmalade over bottom of cooled crust. Pour the chocolate filling over marmalade. Cover; chill for about 20 minutes or until filling isn't quite set.
4. Using a vegetable peeler, shave the white chocolate and sprinkle over the tart. Cover and chill for about 2 hours or until filling is firm. Makes 10 to 12 servings.
Almond Crust
Combine 1-1/2 cups toasted blanched almonds and 1/4 cup packed brown sugar. In a food processor bowl or blender container, process or blend, a portion at a time, until nuts are finely ground. Transfer to mixing bowl. Stir in 1/4 cup all-purpose flour (omit for gluten free and reduce butter accordingly - I pour it in slowly until it the nuts are incorporated, but not soaked). Add 1/4 cup melted unsalted butter or regular butter, stirring until well combined. Press mixture onto bottom and 1 inch up sides of a 9-inch tart pan with removable bottom, or a 9-inch springform pan. Bake in a 325 degree F oven about 20 minutes or until golden and firm to the touch. Cool on a wire rack.
Make-Ahead Tip
Prepare tart up to 24 hours ahead. Cover and refrigerate.
Servings: 10 to 12 servings
Prep: 40 mins
Total: 1 hr 10 mins
Rated : Not yet rated
Ingredients
1 recipe Almond Crust (see recipe below)
3/4 cup whipping cream
6 ounces semisweet chocolate, chopped, or one 6-ounce package semisweet chocolate pieces (1 cup)
2 tablespoons Grand Marnier, other orange liqueur, or brandy (optional)
1/3 cup orange marmalade
1 ounce white chocolate
Directions
1. Prepare the Almond Crust and set aside.
2. For filling, in a small saucepan, heat whipping cream to simmering. Remove from heat; whisk in semisweet chocolate until smooth. Whisk in Grand Marnier or other liqueur, if you like. Cool until filling begins to thicken, but is still pourable, about 30 minutes.
3. Spread marmalade over bottom of cooled crust. Pour the chocolate filling over marmalade. Cover; chill for about 20 minutes or until filling isn't quite set.
4. Using a vegetable peeler, shave the white chocolate and sprinkle over the tart. Cover and chill for about 2 hours or until filling is firm. Makes 10 to 12 servings.
Almond Crust
Combine 1-1/2 cups toasted blanched almonds and 1/4 cup packed brown sugar. In a food processor bowl or blender container, process or blend, a portion at a time, until nuts are finely ground. Transfer to mixing bowl. Stir in 1/4 cup all-purpose flour (omit for gluten free and reduce butter accordingly - I pour it in slowly until it the nuts are incorporated, but not soaked). Add 1/4 cup melted unsalted butter or regular butter, stirring until well combined. Press mixture onto bottom and 1 inch up sides of a 9-inch tart pan with removable bottom, or a 9-inch springform pan. Bake in a 325 degree F oven about 20 minutes or until golden and firm to the touch. Cool on a wire rack.
Make-Ahead Tip
Prepare tart up to 24 hours ahead. Cover and refrigerate.
