Orange Chocolate Tart

Name: Orange Chocolate Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 6 Tbsps butter, cubed; 2 eggs; 118 milliliters all-purpose flour; 0 teaspoons orange extract; 10 servings Orange peel, optional; 1 sheet refrigerated pie pastry; 198 grams semisweet chocolate, divided; 118 milliliters sugar; 237 milliliters whipped topping

Orange Chocolate Tart might be just the dessert you are searching for. This recipe makes 10 servings with 278 calories, 3g of protein, and 16g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of butter, whipped topping, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes. If you like this recipe, take a look at these similar recipes: Chocolate orange tart, Orange & chocolate drizzle tart, and Chocolate Caramelized Orange Tart.

Instructions

In a microwave-safe dish, melt butter and five chocolate squares. Cool for 10 minutes. Meanwhile, line a 9-in. fluted tart pan with removable bottom with pastry. Line pastry with a double thickness of heavy-duty aluminum foil.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Aluminum Foil

Microwave

Tart Form

Bake at 450° for 5 minutes.

Equipment you will use

Oven

Remove the foil; bake 3 minutes longer. Reduce heat to 350°.

Equipment you will use

Oven

Aluminum Foil

In a small bowl, beat eggs, sugar and orange extract until thickened, about 4 minutes. Stir in cooled chocolate mixture. Beat in flour; mix well.

Ingredients you will need

Orange Extract

Chocolate

All Purpose Flour

Sugar

Egg

Equipment you will use

Bowl

Pour into crust.

Ingredients you will need

Crust

Bake for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

Equipment you will use

Toothpicks

Wire Rack

Oven

Meanwhile, line a baking sheet with waxed paper; set aside. Melt remaining chocolate.

Ingredients you will need

Chocolate

Equipment you will use

Baking Sheet

Pour melted chocolate into a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe eight to 10 small hearts onto the waxed paper. Refrigerate until set.

Ingredients you will need

Chocolate

Equipment you will use

Ziploc Bags

Spread whipped topping on pie; garnish with chocolate hearts and orange peel if desired. Refrigerate leftovers.

Ingredients you will need

Whipped Topping

Orange Zest

Chocolate

Spread

Equipment

Ingredients

Servings:

6Tbsps

butter, cubed 2

eggs 118milliliters

all-purpose flour 0teaspoons

orange extract 10servings

Orange peel, optional 1sheet

refrigerated pie pastry 198grams

semisweet chocolate, divided 118milliliters

sugar 237milliliters

whipped topping

Recommended wine: Cream Sherry, Port, Moscato Dasti

Tart on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.