Serves 4
Can be made in 1 tart shell (or mold) or made in individual tart shells
Ingredients
Filling
- 6 oz dark chocolate (60%) chips
- 1 cup heavy cream
- ½ cup sugar (organic cane sugar recommended)
- ½ cup orange juice, fresh squeezed
- 1 double espresso
- ½ tsp orange extract
- ⅛ tsp ground cinnamon
- honey for drizzling (optional)
Tart Shells
- 2 cups Graham cracker breadcrumbs (crackers finely ground)
- 1 stick unsalted butter, softened
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
Special Equipment
How-to
Make Filling
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Cook sugar and orange juice in a sauce pan over medium-low heat until reduced by half, and the syrup turns a dark caramel, about 20 minutes. (The mixture will foam up with large bubbles when it is ready)
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Put the chocolate into a steel mixing bowl with all of the other ingredients, and warm over a double- boiler until the chocolate is almost completely melted
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Remove the chocolate mixture from heat and lightly whisk into the caramel until it forms a thick, silky chocolate batter
Make Tart Shells
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Preheat oven to 350º
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Mix all of the ingredients thoroughly until they form a solid paste
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Roll the mixture thinly, then cut into squares, and tuck into tart molds, or the cups of a muffin tin. (The size of the squares depends on the desired size of the tarts, and the size of the molds)
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Bake the tart shells for 10-15 minutes, or until the shells are firm and flaky and color is lighter
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Let the tart shells cool to room temperature and fill with the chocolate mixture. Refrigerate for 10 minutes to allow chocolate to set
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Serve with whipped cream seasoned with orange extract and vanilla, and orange slices
Erbaluce
69 Church Street
Boston, MA 02116
617-426-6969