Inspired by tart tatin and the season’s fresh blood oranges this recipe for chocolate orange tart scaled down to suit two diners (or four if they have more self control than I) is a simple and simply delicious homemade treat.
I’ve got a recipe for a more classic apple tart tatin here
or
if you’re looking for a gluten free chocolate dessert might I recommend this brown butter flourless chocolate cake
I use a food processor to bring the dough together but it’s still just that and my trusty 8” cast iron pan. When there were three of us it was my trusty 10 1/2 inch cast iron pan but I’ve found that this is the perfect size . We have the 10$ lodge but the Victoria seasoned with flaxseed oil is what I would go with if I had to do it again)
since you will be eating the peel I would opt for an organic or unsprayed orange if you can
unsure about organic or not I refer to the dirty dozen/clean fifteen- (I have the app on my phone along with the seafood because my memory is short and things do change, like the sad sad day when hot peppers were put on the dirty dozen list….)
Upside-down Caramelized Orange Chocolate Tart
Ingredients
for the chocolate crust (enough for two 8” tarts, you can half the recipe if you want just one)
- 1 cup All Purpose Flour
- 2 tablespoons cocoa powder
- 1/4 cup sugar vanilla sugar if you have it
- pinch of salt
- 1 stick of chilled butter 1/4 lb or 8 Tablespoons cut into 1/2 inch pieces
- 3-5 tablespoons ice cold water
for the orange caramel topping
- 1 organic well washed blood orange thinly sliced
- 2 Tablespoons sugar
- 1 Tablespoon salted butter
- 1 Tablespoon Orange Liqueur
Instructions
make the crust
- combine dry ingredients in food processor fitted with metal blade and process until throughly combined
- add the butter and pulse until just combined (about 6-10 one second pulses)
- add the water (start with a quarter cup and then up it if necessary) and pulse until the dough resembles small pebbles and comes together when squeezed)
- wrap the dough and refrigerate for at least a half hour or up to three days
for the orange bit
- place the dry cast iron over medium heat and add the sugar, leave it alone until the sugar begins to melt and just turn golden (this is more difficult to determine if using raw sugar-just the melt is fine and if some unmelted bits remain don’t worry)
- remove from heat and immediately add the butter and once that has melted and bubbled a bit, give it a swirl and add the orange liqueur give it a quick stir to completely combine remembering that caramel is hot
- set aside and allow to cool just to won’t burn you temperature
- arrange the orange slices as you see fit into the caramel at the bottom of the cast iron , set aside to further cool while the oven preheats
assemble and bake
- preheat the oven to 375F
- roll out half the dough into an eight inch round and place over the oranges and caramel in the pan, push down the edges as necessary
- bake for approximately 35 minutes or until the crust feels firm to the touch and the caramel part is bubbly
- invert almost immediately onto an appropriately sized serving dish or plate- if you wait too long the caramel will cool and the tart won’t want to exit, if this happens simply return to the oven for a few more minutes until hot enough to release
- serve warm with vanilla whipped cream, ice cream, or creme anglais
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Beautiful pics!
I am a true lover of chocolate with citrus flavors. I am saving this one as inspiration for my next chocolate creation!