Chocolate paired with almost anything is amazing in our book. But what do you get when you combine rich chocolate with the unique citrusy-and subtle hints of raspberry- blood orange?…well let’s just say it’s a beautiful pair! We decided to take a classic chocolate on chocolate tart and add some candied blood oranges to represent our love for the chocolate-citrus union and as a great coming to spring/summer dessert. While everyone else is bringing lemon bars and strawberry shortcake to the company parties or the next family gathering, you’ll stand out with this amazingly yummy and unique dish.
Tip: For the busy bee’s, this dessert is especially convenient as the crust and candied blood oranges can be prepared and stored away ahead of time.
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
3/4 teaspoon kosher salt
1 1/4 cups all-purpose flour, plus extra for rolling
1/2 cup chilled, unsalted butter -cut into pieces
1 large egg yolk
CANDIED BLOOD ORANGES
2 blood oranges, sliced into 1/4 inch thick rounds
1 cup water
1 cup sugar
10 oz. bittersweet chocolate -chopped
1/4 cup unsalted butter – cut into pieces
1 1/2 cups heavy cream
3 tablespoons honey
1/2 teaspoon kosher salt
Pulse together cocoa powder, sugar, salt and flour in a food processor to combine. You can whisk together these ingredients if you do not have a food processor. Next, add butter and pulse (or fork it in to dry ingredients) until mixture resembles coarse meal. In a small bowl, beat egg yolk and 3 tablespoons of ice water; add to flour mixture and pulse until dough comes together. Form into a 3/4 inch thick disk, wrap tightly in plastic and set in fridge to chill for at least 2 hours. Dough can be stored in freezer a few days ahead.
Preheat oven to 350. Roll out dough on a lightly floured surface to a 12in round. Transfer to tart pan, allowing the dough to settle in pan and edges hang over. Trim edges and leave about 1 inch overhang then fold in the extra edges by pinching dough together. Let dough chill in the freezer for about 15 minutes. Bake crust for 30 minutes or until the edges are dry and firm all over. Transfer to a wire rack and let crust cool.
Candied Blood Oranges
Combine water and sugar together in a small saucepan and bring to a boil. Stir until sugar dissolves. Reduce heat to medium-low and add blood orange slices. Simmer for 45 minutes to 1 hour. Remove blood orange slices and transfer to a cooling rack, make sure a baking sheet in placed under it. Let orange slices dry for 24 hours uncovered. Can be stored in a zip lock bag for up to one week.
Combine chocolate and butter in a large heatproof bowl and set aside. Bring cream, honey, and salt to a boil in a small saucepan, whisking to dissolve honey. Pour hot cream mixture over chocolate mixture and let stand for 2 minutes. Mix together until chocolate in melted and mixture is smooth. Pour filling into crust and chill until set, about 4 hours.
Top filling with candied blood oranges before serving.