Just in case you didn't get enough sweets on Valentine's Day I cooked up a rich dessert for you.
I love the combination of orange and chocolate. This tart is a decadent mixture of both. You start with a chocolate tart dough and fill it with a rich chocolate orange ganache. It is reminiscent of those chocolate covered oranges you can buy at Trader Joe's.
These could also be made in bite size tart shells to serve at a large party.
Chocolate Tart Dough
1 ½ cups all purpose flour
¼ cup unsweetened cocoa powder
⅓ cup sugar
½ cup chilled unsalted butter, cut into small pieces
2 large egg yolk
2 tablespoons heavy cream, chilled
1 cup heavy cream
8 ounces bittersweet chocolate, chopped
¼ cup milk chocolate chips
2 teaspoons Grand Marnier or other orange liquer
To prepare the tart dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until combined, about 1 minute. Add the egg yolk and vanilla and beat until smooth. Sift in the flour and cocoa powder and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap and form it into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days.
Preheat the oven to 325 degrees F. On a lightly floured surface, roll the tart dough to an 18×12-inc rectangle, 3/16 inch thick. Cut out a circle 1 - ½ inches larger than your tart pan. Place dough in tart and using your fingers press the dough to the sides of the tart shell. Chill for 20 minutes.
Line the tart shells with foil and fill with dried beans, rice, or pie weights. Bake for 15 minutes. Remove the foil and weights and bake for 5 to 10 minutes longer, or until the pastry looks dry and set. Transfer to a wire rack to cool.
To make the ganache glaze, in a saucepan, bring the cream and liquer to a boil. Place the chocolate in a bowl. Pour the hot cream mixture into the bowl and let sit for 2 minutes, then whisk until smooth. Pour into the prepared tart shell. Let stand until set, about 2 hours, or chill for 1 hour.