Monthly Archives: January 2015

Orange Cream Tart

 

This is an adapted of a recipe from Bonjon Gourmet.

Orange and chocolate are a natural combination. With this tart you are going to have a lot of contrast. Bitter chocolate, sweet silky cream, and a chocolate crust that is crisp. One of the benefits to this tart crust is that while it maintains its texture, it has delightful nuggets of solid chocolate throughout.

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Chocolate Cocoa Gluten Free Crust:
1 1/2 cups flour
1 1/2 cups buckwheat flour
1/4 cup cocoa powder
3 tablespoons cornstarch
1/4 cup raw sugar
1/4 teaspoon Kosher salt
6 tablespoons unsalted butter diced

1 Teaspoon vanilla paste

1/4 cup finely chopped unsweetened chocolate

 

In a food processor combine the the above ingredients, pulse to a fine crumb but leave a little bit of texture with the unsweetened chocolate.  Press into six 6″ tart pans, and chill in the refrigerator for about 30 minutes.  Bake in a 350 degree oven for 15 – 20 minutes.  Let cool to room temperature.

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Orange cream filling:
1/2 cup raw sugar
1/2 teaspoons cornstarch
2 teaspoons vanilla paste
1 cup heavy cream
1/2 cup 2% milk
1/2 cup orange juice
2 tablespoons unsalted butter
1 teaspoon triple sec
1 teaspoon orange zest

In a saucepan whisk together sugar, cornstarch, salt, and vanilla paste.  Whisk steadily over medium heat.  Scrape down sides and the bottom of the pan well.  As the mixture thickens continue to whisk for an additional 1 minute.  Remove from the heat and whisk in butter, triple sec and orange zest.  Strain mixture and allow to cool to room temperature.

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The tarts can be assembled at this point.  Pour the pudding into the tart shells and refrigerate for an additional 2 hours.

I topped the tarts with a orange flavored whipped cream and a little sprinkle of the the leftover tart crust mixture right before serving. Using an ISI whipped cream maker, I used 2 Tablespoons orange juice and 1 cup of heavy cream and added the creamer charger.  Thats right I didn’t add any sugar to the cream and it didn’t need it. By using the ISI I didn’t break the cream with the acid from the orange juice. It was absolutely great!