Dark Chocolate Orange Truffle Tart

For the chocolate Pate Sucree tart crust:

Makes 1 large 9-1/2″ round tart or 12 smaller tartlettes. So pull out your desired pans. Preheat oven to 375 F.

In a medium bowl, stir together flour, cocoa powder and salt. Drop cold butter into the flour mixture and using a pastry cutter or two knives, cut in the butter into the dry ingredients until it resembles pea sized pieces. Add egg and cream and mix with your hands until it comes together. Flatten into a 6″ round disc, wrap in plastic film, and refrigerate for 30 minutes.

Once dough has been chilled, on a slightly floured surface, roll into desired thickness, cut it int the appropriate sizes (if making small tarts) and press into tart pan(s) with removable bottoms. Remove all excess dough from the edges of the pan(s) by rolling your rolling-pin over the edges of the pan to get a clean, sharp edge. If your dough has become too warm, refrigerate the pans for 30 minutes before baking.

Bake at 375 F for 12 minutes. Remove from oven and let cool.

For the dark chocolate truffle layer:

Chop dark chocolate into small pieces and place in a medium-sized heat proof bowl. Set aside.

In a small pot, over medium-high heat, bring cream to a slow simmer or until bubbles start to form on edges of the pot. Do not boil. Pour the hot cream over the dark chocolate and stir until the chocolate melts and the ganache is smooth. Add extract and butter and stir until combined.

Pour chocolate ganache into pre-baked tart shells. Reserve 2 tablespoons of ganache in a small microwavable bowl for garnishing completed tarts. Refrigerate until set, approximately 2 hours.

For the orange curd layer:

You’ll need about 4 oranges for the 1/2 cup of juice. Microwave each orange on high for 10 seconds. This will loosen the juice of the orange and will produce more juice per orange once squeezed. Roll oranges on the counter to soften slightly before cutting in half and squeezing out the juice to measure 1/2 cup.

In a medium pot boil about 2″ of water. Reduce heat to a simmer.

In a metal bowl (bowl should large enough so the bottom of the bowl is not touching the simmering water in the pot) combine egg yolks, sugar, orange juice and orange zest. Whisk to combine. Place metal bowl over pot of boiling water and stir gently until mixture thickens, approximately 7-8 minutes.

Remove from heat and gently stir in butter pats, orange extract, and a tiny amount of orange gel paste food coloring. Continue to stir until butter is melted and completely incorporated. Let cool to room temperature.

Smooth cooled orange curd over the completely chilled chocolate truffle tart. Microwave reserved chocolate ganache in 15 to 20 second intervals until melted. Stir until smooth then drizzle over tarts for decoration.

* The orange extract and orange gel food coloring are optional depending on your preferred orange flavor and orange coloring. Your flavor and coloring will also vary with different orange varieties.

Makes 1 large 9-1/2″ tart or 12 smaller tartlettes.