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Chocolate-Orange Pine Nut Tart




Source of Recipe


Tami


List of Ingredients




Chocolate-Orange Pine Nut Tart

1 1/2 cups flour
1/4 cup + 3 tablespoons superfine sugar
1 pinch salt
grated zest of 1 1/2 oranges
1/2 cup unsalted butter -- cut into small
pieces
3 egg yolks -- lightly beaten
2 eggs
1 tablespoon orange liqueur
1 cup whipping cream
4 ounces plain chocolate -- chopped
3/4 pine nuts -- toasted
2 tablespoons ice water
To Decorate:
1 orange
1/4 cup sugar
1/2 cup water


Recipe





In a food processor with a metal blade process the flour, 1/4 cup superfine sugar, 1/3 of zest. Add butter and process for 20 to 30 seconds until mixture resembles course crumbs. Add yolks and using pulse-action process until dough begins to stick together; DO NOT allow pastry to form a ball or pastry will be tough. If dough appears dry, add 1 - 2 tablespoons ice water, little by little, just until dough holds together. Turn dough on to lightly floured surface and knead gently until blended. Shape into flat disc and wrap in plastic wrap.

Refrigerate 2 - 3 hours or overnight. Lightly butter a 9 inch tart pan with removable bottom. Soften dough for 5 - 10 minutes at room temperature. On a well floured surface, roll out dough into an 11 inch round, about 1/8 inch thick. Ease dough into pan. With floured fingers, press overhang down slightly. Roll a rolling pin over edge to cut off excess dough. Now press thicker top to form a rim slightly higher than pan. Prick bottom with fork. Refrigerate for 1 hour.

Preheat oven to 400. Line tart with foil or wax paper and fill with dry beans or rice. Bake for 5 minutes, then remove foil and beans or rice and bake for 5 more minutes, until set. Remove to wire rack to cool slightly. Lower temperature to 350 Prepare filing. In a medium bowl beat 2 eggs, 3 tablespoons superfine sugar, remaining zest and liqueur. Blend in cream. Sprinkle the chocolate evenly over bottom of tart shell, then sprinkle the pine nuts. Place pan on cookie sheet and gently pour egg and cream mixture into the shell. Bake for 20 - 30 minutes, until pastry is golden and filling is set. Remove to wire rack and cool slightly. Prepare decoration. * With vegetable peeler, remove thin strips of orange zest and cut into thin strips.

In a small saucepan over high heat, bring the strips, sugar and water to a boil.

Boil for 5 - 8 minutes until syrup is thickened; then stir in 1 tablespoon cold water to stop cooking. With a pastry brush, carefully brush tart with the syrup and arrange the orange strips over tart.

Remove from pan. Serve warm * If you don't want to prepare the garnish you can heat 2 tablespoons marmalade and 1 teaspoon water until dissolved. Brush over surface of warm tart. NOTE: Lemon zest can be used instead of orange in this colorful dessert. And a combination of white and plain chocolate used instead of plain. This takes a little work to prepare but is worth the effort