Dessert: France – Tarte au chocolat noir avec zestes d'orange confits

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 45 min

Additional 3 hrs

Total 4 hrs 30 min

Ingredients

- 1 1/4 cups (150 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1/4 tsp (1 g) salt
- 8 tbsp (1/2 cup / 113 g) unsalted butter, cold, cut into 1/2-inch (12 mm) cubes
- 1 large egg, approx. 1.6 oz (45 g)
- 1 tsp (5 ml) vanilla extract
- 8 oz (225 g) dark chocolate (70% cacao), finely chopped
- 1 cup (240 ml) heavy cream
- 4 tbsp (1/4 cup / 57 g) unsalted butter, room temperature, diced
- 3 large eggs, approx. 4.8 oz (135 g) total
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) orange liqueur (Grand Marnier) or orange juice
- 1/8 tsp (0.5 g) fine sea salt
- 2 large oranges, peel only, cut into 1/4-inch (6 mm) strips (for candied zest)
- 1 cup (200 g) granulated sugar (for syrup)
- 1/2 cup (120 ml) water (for syrup)
- 1/2 cup (100 g) granulated sugar (for coating candied zest)
- 1 oz (28 g) dark chocolate, shaved (for garnish)
- Flaky sea salt, a pinch for finishing

Instructions

1. Make the pastry: In a bowl combine 1 1/4 cups (150 g) flour, 1/3 cup (67 g) sugar, and 1/4 tsp (1 g) salt. Cut in 8 tbsp (113 g) cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized pieces. Stir in 1 large egg, approx. 1.6 oz (45 g), and 1 tsp (5 ml) vanilla until dough just comes together; add 1–2 tsp cold water if necessary. Shape into a disk, wrap, and chill at least 30 minutes.
2. Prepare pan and blind-bake: Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan with removable bottom. Press dough into pan, trim excess, and dock the bottom with a fork. Chill in pan 15 minutes. Line with parchment and fill with pie weights or dried beans. Bake 15–18 minutes, remove weights and parchment, then bake 5–7 minutes more until the crust is pale golden. Reduce oven to 325°F (160°C). Let crust cool slightly in pan.
3. Candy the orange zest (can be done ahead): Blanch the 2 large orange peel strips in boiling water for 30 seconds, drain, and repeat once more to remove bitterness. In a small saucepan combine 1 cup (200 g) sugar and 1/2 cup (120 ml) water; bring to a simmer and add the blanched peel. Simmer gently, uncovered, until peel is translucent and syrup is thickened, about 30–40 minutes. Remove peel with tongs, place on a wire rack to cool slightly, and toss in 1/2 cup (100 g) sugar to coat. Let dry on rack at least 1 hour.
4. Make the chocolate filling: Place 8 oz (225 g) chopped dark chocolate in a heatproof bowl. In a small saucepan bring 1 cup (240 ml) heavy cream almost to a simmer. Pour hot cream over chocolate and let sit 1 minute, then stir until smooth. Stir in 4 tbsp (57 g) diced unsalted butter until glossy. In a separate bowl whisk 3 large eggs, approx. 4.8 oz (135 g) total, with 2 tbsp (25 g) sugar until combined. Temper the eggs by whisking in about 1/3 cup (80 ml) of the warm chocolate mixture, then slowly whisk the tempered eggs back into the remaining chocolate mixture until smooth. Stir in 1 tbsp (15 ml) orange liqueur (or orange juice) and 1/8 tsp (0.5 g) salt.
5. Bake the tart: Pour the chocolate custard into the pre-baked crust, smoothing the top. Bake at 325°F (160°C) until the edges are set and the center still has a slight wobble, about 20–25 minutes. Remove from oven and cool to room temperature on a rack, then chill in refrigerator at least 2 hours (preferably overnight) to fully set.
6. Finish and serve: Arrange candied orange zest strips decoratively across the tart, sprinkle with shaved 1 oz (28 g) dark chocolate and a light pinch of flaky sea salt. For clean slices, warm a sharp knife in hot water, wipe dry, and slice. Serve chilled or at cool room temperature.