Orange and Dark Chocolate Tart
Recipe courtesy of Alex Guarnaschelli
- 2 cups all-purpose flour, plus more for rolling the dough
- 1/4 cup sugar
- 1/2 tsp kosher salt
- grated zest of 1 lemon
- 16 Tbsp (2 sticks) unsalted butter, cut into small cubes, at room temperature
- 1/4 cup ice water
- ORANGE TOPPING:
- 1/2 cup orange marmalade, preferably chunky
- 4 oranges (about 2 lbs), washed
- 1 cup heavy cream
- 1/4 tsp groung cinnamon
- 9 oz semisweet chocolate, chopped (1 1/2 cups)
1. Preheat the oven to 350 degrees F. Set two racks in the oven.
2. Make the Dough: In a food processor, pulse together the flour, sugar, salt and lemon zest to blend. Transfer the mixture to a bowl and toss, like a salad, with the cubes of butter. (this mixes the ingredients and reduces the chances of overworking them with the butter. Less mixing means you're less likely to overwork the gluten in the flour and have a tough dough). Return the mixture to the food processor and pulse 10 to 15 times until crumbly. The butter should be almost thoroughly integrated with the dry ingredients. Pour the ice water through the hole in the top of the machine as you pulse until the ingredients form a loose ball when you pinch them together. Pulse as few times as possible. Transfer the dough to a flat surface and roll into a ball. Flatten it, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight to let it rest.
3. Bake the oranges: Meanwhile, slice the oranges as thinly as possible into wheels about 1/8 inch thick. Remove any seeds. Lay the orange wheels in a single layer without overlapping them on 2 baking racks each set over a baking sheet. Bake until soft in the center and slightly golden brown around the edges, about 25 minutes. Remove from the oven and let cool.
4. Make the ganache: In a small saucepan, heat the cream and cinnamon over low heat. Put the chocolate in a small heatproof bowl that fits over the saucepan. Use the saucepan of cream as the bottom of a double boiler and melt the chocolate over the cream. When the chocolate is melted and the cream heated, remove both from the heat. Transfer the team to a separate bowl and allow the chocolate and cream to cool slightly, separately. When they are both somewhat warm, whisk together until smooth. Keep the ganache at room temperature, stirring it from time to time as it cools, while you continue to prepare the tart.
5. Roll the dough: On a lightly floured surface, roll the dough into a circle about 1/4 inch thick and about 13 inches across. Transfer to a parchment-lines cookie sheet and refrigerate for 15 minutes.
6. Bake the tart crust: Use a fork to prick the dough all over. Bake until golden brown on the edges, about 35 minutes. Transfer to a rack to cool.
7. Assemble the tart: Spread the ganache evenly over the tart dough and spread the marmalade on top. Cover with the orange slices, overlapping them slightly. Cut into slices and serve.