Chocolate Blood Orange Tart
Decadent dessert with silky, creamy orange curd and rich homemade chocolate ganache on a chocolate buttery cookie-like tart crust.
Ingredients
- 1 fully baked chocolate tart crust *see notes
Ganache Layer:
- 1 cup (170g/6oz) coarsely chopped chocolate (semi-sweet or a combination of milk and bittersweet)
- ½ cup (120ml) heavy cream
- 2 Tablespoons (28g) butter, unsalted, cut into small pieces
Orange Curd:
- 2 large eggs plus 1 egg yolk
- ¼ cup (50 g) granulated sugar
- 1 tablespoon orange zest
- ½ cup (120 ml) freshly squeezed orange juice (2 oranges for both zest and juice)
- 2 tablespoons heavy cream
- ¼ cup (½ stick/4T/56g) unsalted butter, cut into small pieces
Instructions
Make the ganache:
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In a medium heatproof bowl, place chopped chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula, stir mixture until melted and smooth (if not completely melted, reheat in the microwave for several seconds and stir until melted).
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RESERVE ½ cup of ganache and place in the refrigerator. Pour remaining ganache over chocolate tart crust and refrigerate until set, at least 4 hours or overnight.
Make the orange curd:
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In a medium heatproof bowl, place eggs, sugar, orange zest and juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170F/75C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
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Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart.
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[Orange curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.]
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Fill the tart with orange curd right over the ganache layer then refrigerate for at least 4 hours until chilled.
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Top the tart: Use the reserved ½ cup of ganache to pipe decorations onto the tart. To make whipped ganache: Scoop the ganache into a food processor bowl and beat air into the ganache until it’s light and fluffy, about 1-2 minutes. Use immediately by piping onto the chocolate tart.
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Decorate with orange slices, kumquats, golden berries, orange zest, pomegranate arils, or chocolate shavings. The tart is rich, so cut your servings small.