Indulge in the symphony of flavors with our tantalizing Chocolate and Blood Orange Curd Tarts. These delectable treats combine the richness of chocolate with the vibrant tang of blood oranges, creating a harmonious balance that will tantalize your taste buds. Each tart features a crisp and flaky chocolate crust, filled with a velvety smooth and tangy blood orange curd. The combination of textures and flavors makes these tarts a true masterpiece.
**Recipes included:**
* **Chocolate Tart Crust:** This classic recipe provides a sturdy and flavorful base for your tarts. Made with a blend of cocoa powder, flour, butter, and sugar, it's the perfect foundation for the tangy blood orange curd filling.
* **Blood Orange Curd:** Experience the burst of citrusy goodness with this vibrant curd. Made with blood orange juice, sugar, butter, and eggs, it's a velvety smooth filling that will steal the show.
* **Assembly:** Creating these tarts is a breeze. Simply press the chocolate tart dough into individual tart pans, blind bake them, and fill them with the luscious blood orange curd. A sprinkle of cocoa powder or a dollop of whipped cream adds the finishing touch to these culinary gems.
These Chocolate and Blood Orange Curd Tarts are not just visually stunning but also incredibly delicious. Perfect for special occasions or as a delightful treat, they will leave a lasting impression on your palate. Embark on this culinary journey and experience the magic of these captivating tarts.
BLOOD ORANGE TART
This citrus-y tart with a shortbread crust is made with colorful blood orange juice, zest, and slices for garnish.
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 4h50m
Yield 8
Number Of Ingredients 14
Steps:
- Lightly grease a 9-inch tart pan with a removable bottom.
- Combine flour, sugar, vanilla extract, and salt in a food processor. Pulse a few times to combine. Add cold butter and pulse several more times until the mixture resembles coarse sand; mixture will be very crumbly. Pour mixture into the prepared tart pan. Use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Use a fork to gently prick the bottom of the crust several times. Place crust in the freezer for 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove crust from freezer and place it on a cookie sheet. Line the crust with aluminum foil and fill with dried beans.
- Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil. Return crust to the oven and bake until center of crust is set, 5 to 7 minutes more. Remove from oven and reduce heat to 325 degrees F (165 degrees C).
- Meanwhile whisk together sugar, cornstarch, and salt in a large heat-safe bowl. Mix in blood orange juice, eggs, egg yolk, and zest until smooth. Bring a pot of water to a low simmer. Place bowl with blood orange mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Remove bowl from heat and stir in butter a piece at a time, ensuring each piece melts before adding the next. Pour custard mixture through a fine-mesh sieve into the prepared crust.
- Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.
- Chill tart for about 3 hours. Top with blood orange slices before serving.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 44.6 g, Cholesterol 133.5 mg, Fat 17 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 9.9 g, Sodium 247.8 mg, Sugar 25.3 g
ORANGE TART WITH CHOCOLATE SAUCE
What is better than oranges and chocolate? This tart recipe combines them both with a wonderful filling and a shortbread crust.
Provided by zack1995
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h30m
Yield 10
Number Of Ingredients 19
Steps:
- Beat butter and confectioners' sugar in a bowl using an electric mixer until light and fluffy, about 3 minutes. Pour in orange extract; mix thoroughly to combine, about 1 minute. Mix in sifted flour a little at a time until thoroughly combined. Cover crust mixture with plastic wrap; chill for 1 hour.
- Preheat the oven to 325 degrees F (165 degrees C).
- Place chilled dough on a lightly floured work surface. Roll with a lightly floured rolling pin to 1/3-inch thickness.
- Line a 10-inch (1-inch high) tart pan with the dough; prick with a fork.
- Mix cream cheese, sifted confectioners' sugar, ricotta cheese, mascarpone cheese, and flour in a bowl using an electric mixer on medium speed, scraping the bottom of the bowl with a rubber spatula after each addition. Add eggs, egg yolks, and heavy cream at the same time and mix thoroughly. Stir in vanilla extract. Pour filling mixture into prepared crust.
- Bake in the preheated oven for 1 hour.
- While the tart is baking, combine mandarin oranges, navel orange, blood orange, and sugar in a bowl.
- Remove tart from oven. Fan orange segments in a pattern of three in a circle around the tart, working your way to the middle. Return tart to oven.
- Bake until fully set and oranges become golden, but do not burn, about 30 minutes more. Let cool completely.
- While tart cools, melt dark chocolate chips in a double boiler. Stir in butter until melted; remove from heat. Drizzle chocolate sauce over each tart slice before serving.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 55.5 g, Cholesterol 185.4 mg, Fat 34.1 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 20.3 g, Sodium 193 mg, Sugar 29.2 g
CHOCOLATE ORANGE TART
Chocolate and orange is one of my favourite combinations. The chocolatey biscuit base of this tart is really easy and makes a great change from pastry. When I bake this I use Rita's Lemon Curd (Stove Top or Microwave Method) Lime or Orange Curd and with having zest in the curd recipe, I leave that out of the tart recipe. When mixing the ingredients, don't beat with an electric mixer, or too much air will be incorporated and the mixture will over-rise in the oven. Read more: http://www.food.com/recipe/lemon-curd-stove-top-or-microwave-method-lime-or-orange-curd-61278#ixzz1FMca44vY
Provided by SusieBlue1947
Categories Tarts
Time 50m
Yield 1 Tart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 180 degrees Celsius.
- In the microwave or in a pan, melt the butter and dark chocolate together until liquid.
- Add the biscuit crumbs, mix well to combine and spoon into a 22cm fluted round, loose-bottomed tin. Press up the side to form the lip first, then press into the base, making sure there are no gaps where they join then put into the fridge to chill.
- Using a fork or a hand whisk, mix together the cream, eggs, orange zest and orange curd and pour into the crust in the tin.
- Bake in the oven for 30-35 minutes until just set. Leave to cool. Remove from the tin and drizzle with the melted chocolate. Leave to cool completely. Chill in the fridge before serving.
Tips:
- Use high-quality chocolate: The quality of the chocolate you use will greatly affect the flavor of your tarts. Use a chocolate that is at least 70% cocoa solids for a rich, intense flavor.
- Make sure your blood oranges are ripe: Ripe blood oranges will have a deep red color and be slightly soft to the touch. Avoid using oranges that are green or have blemishes.
- Don't overcook the curd: The curd should be thick and creamy, but not too thick. Overcooked curd will be rubbery and tough.
- Let the tarts cool completely before serving: This will allow the curd to set and the flavors to meld together.
Conclusion:
Chocolate and blood orange curd tarts are a delicious and decadent dessert that is perfect for any occasion. The combination of rich chocolate and tart, citrusy blood orange curd is simply irresistible. These tarts are sure to be a hit with your friends and family.
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