Ingrédients pour Chocolate Orange Velvet Tart
- Graham Cracker Crumbs
- Brown Sugar
- ½ cup (1 stick) cold unsalted butter
- Heavy Whipping Cream
- Milk
- Turbinado Sugar
- orange zest, for garnish
- Ground Cinnamon
- Semisweet Chocolate
- Sweetened Whipped Cream
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Comment préparer Chocolate Orange Velvet Tart
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup powdered sugar, and ½ cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add 2-4 tablespoons of ice water, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate.
- Trim and crimp the edges. Prick the bottom of the crust with a fork.
- Bake for 11-13 minutes, or until lightly golden brown.
- Remove from oven and let cool completely on a wire rack.
- While the crust cools, in a medium saucepan, combine 1 cup heavy cream, ½ cup granulated sugar, 2 tablespoons orange liqueur (such as Grand Marnier or Cointreau), and 1 teaspoon orange zest.
- Bring to a simmer over medium-low heat, stirring constantly, until the sugar dissolves and the mixture is slightly thickened.
- Remove from heat and stir in 8 ounces of finely chopped semi-sweet chocolate until melted and smooth.
- Pour the chocolate orange filling into the cooled crust.
- Refrigerate for at least 4 hours, or preferably overnight, until firm.
- Garnish with a dollop of whipped cream and a sprinkle of orange zest before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
37g
Fat
115g
Carbs
9g
