for the chocolate crust (enough for two 8” tarts, you can half the recipe if you want just one)
1cupAll Purpose Flour
2tablespoonscocoa powder
1/4cupsugarvanilla sugar if you have it
pinchof salt
1stick of chilled butter1/4 lb or 8 Tablespoons cut into 1/2 inch pieces
3-5tablespoonsice cold water
for the orange caramel topping
1organic well washed blood orangethinly sliced
2Tablespoonssugar
1Tablespoonsalted butter
1TablespoonOrange 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