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Chocolate orange tart
A royal, decadent, over-the-top chocolate dessert made with bright oranges.
YIELDS
6
TO
8
Ingredients
- Butter, for greasing pan
- 1 cup (240 ml) ginger snaps
- 3/4 cup (180 ml) hazelnuts, toasted and peeled
- 1/2 teaspoon (2.5 ml) salt
- 1/4 cup (60 ml) butter, melted
- 1 pound (454 g) semi-sweet couverture chocolate finely chopped
- 1 1/2 cups (350 ml) whipping cream
- 2 tablespoons (30 ml) Grand Marnier or orange liqueur
- 2 teaspoons (10 ml) cocoa powder, for garnish
- 1 orange, zest, for garnish
- Whipped cream, for garnish
Directions
- Lightly grease a tart pan with removable bottom. Line the pan with a round of parchment paper
- In a food processor, pulse the ginger snaps until finely crushed. Transfer to a bowl and set aside.
- Add the toasted, peeled hazelnuts to the food processor and pulse until finely chopped. Transfer the chopped nuts to the bowl with the crushed ginger snaps.
- Add the salt to the bowl, then drizzle in the melted butter. Mix with a silicone spatula until the mixture clumps together and looks sandy.
- Using your hands, press the mixture into the tart pan, ensuring the bottom is even, and the crust goes up the sides.
- Chill the crust in the refrigerator until completely set for a minimum of one hour.
- Coarsely chop the chocolate with a knife and transfer it to a heatproof bowl.
- Bring the cream and Grand Marnier to a boil in a small saucepan over medium-high heat.
- To make the ganache, pour the heated mixture over the chopped chocolate and fold together, ensuring no lumps.
- Allow the ganache to chill in the refrigerator for half an hour or until the mixture has thickened yet is still pourable.
- Pour the ganache into the chilled crust and return the tart to the refrigerator until completely set, roughly one to one and a half hours.
- Slice the tart and transfer the slices to serving plates.
- Garnish the slices with whipped cream and orange zest, then add the cocoa powder to a fine mesh sieve and dust over to finish.
- Serve immediately. Enjoy!
