Orange Mocha Tart

Name: Orange Mocha Tart
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Cuisine: Global
Ingredients: 85 grams bittersweet chocolate, chopped; 158 milliliters butter, cubed; 3 Tbsps confectioners sugar; 1 egg yolk; 2 eggs; 59 milliliters all-purpose flour; 237 milliliters heavy whipping cream; 0 teaspoons instant espresso powder; 2 Tbsps 2% milk; 3 mediums navel oranges; 5 teaspoons orange liqueur; 4 teaspoons grated orange peel; 0 teaspoons salt; 85 grams semisweet chocolate, chopped; 79 milliliters sugar; 16 servings Additional sugar, optional; 237 milliliters water

Orange Mocha Tart might be a good recipe to expand your dessert repertoire. This recipe serves 16. One portion of this dish contains around 3g of protein, 18g of fat, and a total of 285 calories. A mixture of eggs, butter, espresso powder, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. Warm Mocha Tart, Peppermint Mocha Fudge Tart, and Gluten-Free Peppermint Mocha Tart are very similar to this recipe.

Instructions

For candied peel, score oranges with a sharp knife, cutting peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use.

Ingredients you will need

Orange

Fruit

Equipment you will use

Knife

Place peel in a small heavy saucepan and cover with cold water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Drain. Cool for 5 minutes. Carefully scrape off excess pulp from peel.

Cut the peel into 1/4-in. strips.

In another saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Add orange peel strips; boil gently for 10-12 minutes. Using a slotted spoon, transfer strips to wire racks; let stand for 3 hours or until dry.

Ingredients you will need

Orange Zest

Equipment you will use

Slotted Spoon

Roll strips in additional sugar if desired.

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Sugar

Roll

In a large bowl, combine the flour, sugar and salt.

Ingredients you will need

All Purpose Flour

Sugar

Salt

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Bowl

Cut in butter until crumbly.

Ingredients you will need

Butter

Add egg yolk. Gradually add milk, tossing with a fork until a ball forms.

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Egg Yolk

Milk

On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.

Ingredients you will need

Roll

Equipment you will use

Tart Form

Bake at 450° for 10 minutes. Cool on a wire rack. Reduce heat to 350°.

Equipment you will use

Wire Rack

Oven

In a small saucepan, melt chocolates and butter over medium heat. In a large bowl, combine the sugar, flour and espresso powder.

Ingredients you will need

Instant Espresso

Butter

All Purpose Flour

Sugar

Equipment you will use

Sauce Pan

Bowl

Whisk in eggs and chocolate mixture until blended.

Ingredients you will need

Chocolate

Egg

Equipment you will use

Whisk

Add the liqueur, orange peel and salt; pour filling into prepared shell.

Ingredients you will need

Orange Zest

Liqueur

Salt

Bake at 350° for 12-15 minutes or until center is just set and top appears dull. Cool completely on a wire rack.

Equipment you will use

Wire Rack

Oven

For ganache, place chocolates and espresso powder in a small bowl. In a small saucepan, bring cream just to a boil.

Ingredients you will need

Instant Espresso

Cream

Equipment you will use

Sauce Pan

Bowl

Pour over chocolate; whisk until smooth.

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Chocolate

Equipment you will use

Whisk

Pour over tart; let stand at room temperature for 15 minutes or until set.

Meanwhile, in a large bowl, beat cream until it begins to thicken.

Ingredients you will need

Cream

Equipment you will use

Bowl

Add confectioners' sugar and liqueur; beat until stiff peaks form.

Ingredients you will need

Powdered Sugar

Liqueur

Serve with tart and candied peel.

Equipment

Ingredients

Servings:

85grams

bittersweet chocolate, chopped 158milliliters

butter, cubed 3Tbsps

confectioners' sugar 1

egg yolk 2

eggs 59milliliters

all-purpose flour 237milliliters

heavy whipping cream 0teaspoons

instant espresso powder 2Tbsps

2% milk 3mediums

navel oranges 5teaspoons

orange liqueur 4teaspoons

grated orange peel 0teaspoons

salt 85grams

semisweet chocolate, chopped 79milliliters

sugar 16servings

Additional sugar, optional 237milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Tart. 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 Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "