| Cuisine: American | Type: Dessert | Serves: |
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Source:
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Country Living |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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Pastry Shell: 1/2 cup (1 stick) unsalted butter, cold 1/4 cup sugar 1/4 tsp. salt 1 large egg 1 tbs. vanilla extract 1 1/4 cups unsifted flour 1/4 cup unsweetened cocoa 1 tbs. grated orange rind Tart Filling: 1 cup (2 sticks) unsalted butter 2 tbs. orange juice 2 tbs. strong black coffee 4 (1-oz) squares semiswet chocolate 5 (1-oz) squares unsweetened chocolate 1 cup sugar 3 large egg yolks 1 1/2 tbs. Grand Mariner 1/2 cup heavy cream |
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Instructions:
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1. Prepare pastry shell: heat oven to 400°F. In food processor, with chopping blade, process butter, sugar, and salt until coarsely combined. Add egg and vanilla; process until mixture is blended. Add flour, cocoa, and orange rind. Process until well combined. (Dough will be soft.) 2. Pat dough into a 9-inch fluted tart pan with removable bottom. Pierce shell all over with fork. Line shell with aluminum foil and fill with pie weights or uncooked dried beans. Bake 10 minutes. Remove aluminum foil and weights; bake shell 5 minutes longer. 3. Prepare tart filling: In 1-quart saucepan, heat butter, orange juice, and coffee to boiling over medium heat. In clean container of food processor with chopping blade, process both types of chocolate and sugar until texture is very fine. While processor is running, pour in hot butter mixture until chocolate is melted and mixture is smooth. Add yolks and Grand Marnier; process until thick and smooth. Cool to room temperature. 4. Reserve and refrigerate 1/2 cup filling. Pour half of the remaining filling into tart shell. In medium-size bowl, with electric mixer, beat cream until stiff peaks form; fold into remaining half of tart filling. Spread evenly over filling in tart. Regfrigerate tart. 5. When reserved 1/2 cup filling is stiff enough to pipe, spoon into pastry bag fitted with decorative shell tip; pipe border around tart. Refrigerate tart until well chilled. Garnish with candied orange peel if desired, and serve. |
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Related recipes:
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None |
2001-03-10