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Upside-down Caramelized Orange Chocolate Tart

Course Dessert
Cuisine Baking
Prep Time 10 minutes
Cook Time 35 minutes
resting time for crust 30 minutes
Total Time 45 minutes
Servings 1 8 inch 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