By now, you’ve probably noticed I am a HUGE fan of chocolate, in the form of bars, melted, in custards, cakes, warm cozy drinks... for me the list goes on and on. So, when I know I need a chocolate fix this tart is my go to recipe, and is an adaptation of Jamie Oliver's Baked Chocolate Tart from his book, the Naked Chef. The short crust pastry is flaky, and tender which complements the super indulgent buttery chocolate filling with the addition of orange zest that adds a subtle citrus flavor that I love. To serve, I top off the slices with a dollop of fresh whipped cream enhanced with orange liquor and finished with orange zest making this a superb dessert unlike any other chocolate tart recipe! The addition of orange flavors in this dessert are my nod to the classic Italian inspired combination of orange and chocolate, the two married together create an unbelievable heightened flavor the chocolate.
This tart easily serves 10 to 12
For the chocolate tart you will need;
one 10-inch short crust pastry with the zest from one orange added, I use Jamie Oliver’s Recipe
¾ cup unsalted butter
8 ounces of good quality dark chocolate pieces, 70% or more cocoa preferred
3 tbsp unsweetened good quality cocoa powder
¼ tsp salt
¾ cup granulated sugar
4 tbsp agave syrup
3 tbsp sour cream
1 tsp pure vanilla extract
Preheat your oven to 350 degrees and start by blind baking the pastry until just set about 12 to 15 minutes, remove from oven and set aside while preparing the filling, then lower your oven temperature to 300 degrees.
In a double boiler, or heat proof pan over simmering water, slowly melt together; the chocolate pieces, butter, agave syrup and vanilla mixing with a spatula until smooth, then remove from the heat and set aside. In a bowl, cream together the eggs and sugar, once fluffy, add the sour cream, salt, and cocoa powder until thoroughly combined. While whisking continuously drizzle the chocolate mixture into the egg mixture until completely combined, pour into the tart shell, sprinkle the top with the almond slices and bake for 45 minutes. The top of the tart should become crackled.
For the whipped cream;
2 cups heavy whipping cream
zest of one orange
1 tbsp orange liquor
3 tbsp confectioners’ sugar
1 tsp vanilla bean paste
Using a stand mixer with a whisk attachment, or a hand mixer; beat the heavy whipping cream on medium then increasing to medium high until it reaches soft peaks. Add the orange zest, vanilla bean paste, orange liquor and confectioners’ sugar, and then beat until the mixture doubles in volume and holds stiff peaks.