Dark Chocolate Tart with Oranges and Almonds

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Oranges, almonds, and — obviously — chocolate are some of my favorite ingredients ever. Hands down. I drink orange juice by the gallon, keep tubs of raw almonds on my desk (Target sells yummy raw almonds by the bucketful, believe it or not), and enjoy chocolate — but that’s just a normal-person thing.

I came across this 2003 Bon Appétit recipe on Epicurious by accident whilst browsing for food for our annual Christmas dessert party and knew I had to add it to my menu. I’ve never been a huge tart person, and indeed I’ve never made a tart, but this recipe screamed delicious: fudgy chocolate, chewy candied oranges, slivered almonds — all in a perfect, crumbly chocolate tart shell infused with cinnamon. Although this recipe has a few components that must be made separately (read: tart shell and candied oranges), it is overall quite easy (the filling comes together in, like, 60 seconds) and well worth the time spent making it!

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Here is the recipe. [My notes are in brackets.]

Ingredients

Candied Orange Peel:

  • 1 orange
  • 1/4 cup sugar
  • 2 tablespoons water

Tart Crust: 

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsweetened cocoa powder
  • 3/4 cup all purpose flour

Filling:

  • 1 cup slivered almonds, toasted, coarsely chopped
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon
  • 1 cup heavy whipping cream
  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 tablespoon Grand Marnier or other orange liqueur

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Directions

Candied Orange Peel:

  1. Using vegetable peeler, remove peel (orange part only) from orange in strips [note: you can also use the cutting method from this post]. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain. [Note: this is to blanch the bitterness from the peels. I did this twice when I made this tart, and I highly recommend doing this. It is well worth the extra five minutes!]
  2. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes. Using tines of fork, transfer peel to plate and cool.
  3. Can be made 1 day ahead. Cover and store at room temperature. [Note: the peel doesn’t need to be made far in advance; it only takes 15 minutes to cool.]

Tart Crust:

  1. Using electric mixer, beat butter, sugar, cinnamon, and salt in large bowl until smooth. Beat in cocoa powder. Add flour and beat until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, at least 1 hour and up to 1 day.
  2. Roll out dough between sheets of waxed paper to 11-inch round. Peel off top sheet of paper. Invert dough over 9-inch-diameter tart pan with removable bottom; peel off paper. Gently press dough into pan. Press dough overhang in to form double-thick sides. Pierce dough all over with fork. Refrigerate 30 minutes. [Note: For the best use of your time, this is the best time to make the candied orange peels — while the tart crust is refrigerating. This will give the peels plenty of time to candy and then cool — and you can also bake the tart during the candying process.]
  3. Preheat oven to 375°F. Bake crust until sides look dry and bottom looks bubbly, about 14 minutes. Transfer crust to rack. Using back of spoon, press up sides of dough if falling. Cool completely.

Filling & Tart Assembly:

  1. Toss almonds, sugar, and cinnamon in small bowl. Chop all but 2 strips of peel. Sprinkle chopped orange peel, then almond mixture over bottom of prepared crust. Place cream in heavy medium saucepan. Bring to simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust. Refrigerate until filling is firm, at least 3 hours. Garnish with remaining 2 orange peel strips. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.)
  2. Using sharp knife, gently loosen crust from pan sides. Remove pan sides. Cut tart into wedges; serve cold.

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That’s it! This is a super easy recipe and I highly recommend it. It’s also great to make ahead, as the tart only gets more delicious with a few days in the fridge. This was one of the hits of the night at my Christmas party (aside from the baklava, which really stole the show — recipe coming soon), and can be one at your next event too! (Or just make it for yourself — I won’t judge.)

— Halie

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