Blood oranges are in stock at the grocery store, so it’s time to try new recipes with new ingredients! I bought a 2-lb bag of them and was somewhat surprised by how small they are – the size of clementines, not oranges. They are definitely so pretty when you cut them open – red and purple and orange (oh my).
To highlight that beauty, I decided to make a dessert that used whole slices, and so I came up with a chocolate tart (this was also so I could use a tart pan we got way back during our bridal shower last year that I still hadn’t tried out!)
I candied the orange slices, so that you can eat the entire thing, rind included. They are still tart, but I think that works well with the dark, fudgy chocolate. Mr. Smith said it reminded him of those chocolate covered orange candies, the kind you whack open (also known as Terry’s Chocolate Orange).
The chocolate tart was delicious, but the crust needs some alterations. It crumbled as soon as I cut into it. It’s quite good, despite that, but I need to do some research as to why it crumbled (too dry, not enough binder, or baked too long?).
Blood Orange Chocolate Tart
This blood orange chocolate tart is delicious, but the crust needs some alterations 🙂
Prep Time: 1 hour, 10 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 45 minutes
Yield: (1) 10-inch tart
- 2 cups walnuts
- 1 cup whole wheat flour
- 5 tablespoons melted butter
- 1 1/2 cups water
- 1 1/2 cups sugar
- 2 blood oranges
- 8 oz dark chocolate (I used dark chocolate chips)
- 4 tablespoons butter
- 2 tablespoons cocoa powder
- 1 teaspoon instant coffee
- 1/2 cup honey
- zest of 1 blood orange
- 4 eggs
- To make the candied orange slices, pour the water into a medium pot over high heat. Add the sugar and stir to dissolve. Allow to come to a boil.
- Slice the oranges into 1/4″ slices and add to the pot. Reduce heat to a simmer, cover, and let simmer for 45 minutes.
- Turn off the heat and allow to cool.
- Place the orange slices on a paper towel to drain.
- Preheat the oven to 350*F.
- To make the crust, pulse the walnuts in a food processor until they become a fine flour. Add the whole wheat flour and the melted butter, and pulse until a dough forms.
- Press the dough into a tart pan, making sure to fill in all the spaces.
- Bake the crust for 10 minutes. Set aside to cool.
- To make the filling, melt the butter and the dark chocolate in a double-broiler (or a regular pan over low heat, or in the microwave, working in 15-30 second increments). Turn off the heat.
- Add the cocoa powder, instant coffee, honey, and blood orange zest, and whisk to combine.
- Add the eggs one at a time and whisk to combine after each addition.
- Pour the chocolate into the tart crust and smooth the top with a spatula.
- Bake at 350* for 20-25 minutes, until the sides of the chocolate start to firm. Add the blood orange slices on top, in a decorative pattern, and cook for 10 minutes more, until the chocolate has slightly firmed through the middle.
- Let cool and slice. Enjoy!