Chocolate Orange Silk Tart

Chocolate and orange go together so well. This tart is impressive and delicious. If orange is not your thing, substitute vanilla instead.

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Serves 8

  • 1 9-10” blind-baked tart shell, cooled (recipe below)

Pudding

  • 3⁄4 c milk

  • 1⁄3 c heavy cream

  • 1 t orange zest

  • 1⁄3 c sugar

  • 1 1⁄2 T cocoa powder

  • 2 T cornstarch

  • 2 eggs

  • 1⁄4 t salt

  • 2 t Grand Marnier or Cointreau (or other orange flavored liqueur)

  • 2 T good-quality bittersweet chocolate chips

  • 1 T unsalted butter

Whipped Cream

  • 1 c heavy cream

  • 1 T confectioners sugar

  • 1⁄8 t orange oil or extract

Heat milk, heavy cream, and orange zest over medium heat. Meanwhile, mix sugar, cornstarch, and cocoa in another bowl. Add eggs and salt to the sugar mix and whisk. Once the milk is hot and there are bubbles around the edge of the pan, temper the egg mix by adding about a half cup of hot milk to the eggs, stirring. Add another 1⁄2 cup of milk, stirring, then pour the entire mixture back into the pan. Cook over medium heat, whisking frequently, until pudding thickens and one or two bubbles appear on the surface. Add the chocolate and butter and whisk until melted and smooth. Remove pudding from the heat. Immediately strain into a heat proof bowl. Stir in Grand Marnier. Pour pudding into the tart crust and smooth the top. Refrigerate for 2 hours.

Whip cream with confectioners sugar and orange oil in a stand mixer fitted with the whisk attachment. Spread cream over chilled tart. Garnish with chocolate shavings and orange curls.

Tart Dough

Make this dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freeze for 2 months. I always make a double recipe and freeze one.

  • 1 1⁄2 c unbleached all-purpose flour

  • 1 T sugar (optional)

  • 1⁄2 t kosher salt

  • 1 stick + 3 T unsalted butter, cut into small cubes

  • About 1⁄3 c ice water

Place flour, sugar, and salt in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour. You can also use a food processor, but be careful not to over process.

Sprinkle ice water, a little at a time, over the mixture, stirring to work in the water. You want the dough to hold together, but not be too wet. Transfer to a floured work surface and gather the dough together to form a ball. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes before using.

DessertChouquette KitchenChocolate, Orange, Tart