CHOCOLATE ORANGE TRUFFLE TART

There comes a day when the mood hits to make something decadent, something fancy, something French.  Oh, and yes, something chocolate.  Here’s just the thing that might fill the bill.  And with a bit of fiddling with a complicated recipe, it’s about as much effort as an apple pie.  The secret?  There are two—use really good dark chocolate, at least 70% dark semi-sweet chocolate, and Grand Marnier orange liqueur, for the intense orange flavor.  You can buy mini-bottles.  The pastry shell is baker’s choice—your own home-made, a shortbread crust, graham cracker or cookie crumb crust, or even a store-bought crust, in a pinch. Just be sure to follow directions for baking, and cool completely before filling.  Refrigerate until firm for easy slicing.  Should make 16 slices!!

Pastry:

Your choice of crust.  Fit carefully in a two-piece pie tart tin, fitting dough evenly up the sides.  Run rolling pin over top of pan to neaten edges.  Freeze for 30 minutes.  Fit foil over pastry bottom and sides, fill with pie weights or dried beans, and bake for 30 minutes at 375’–then remove foil and weights and bake another 10 minutes until lightly browned.  Cool completely!!

Filling:

• 18 oz 70% dark bittersweet chocolate, well chopped—or use chips
• 9 tblsp butter, cut into ½” pcs
• 1 ½ cups heavy cream
• ½ tsp salt
• 2-4 tblsp Grand Marnier, to taste

Put the chocolate and small butter pieces in a large, heat-proof ceramic or glass bowl.  Heat the cream to almost boiling in pan on stove—watch closely.  Pour the cream over the butter and chocolate, cover and allow to sit for 5 minutes. Stir the ganache just until completely smooth. Microwave briefly if there are unmelted bits–stir until the ganache is completely smooth. Stir in the salt and Grand Marnier to taste.  Pour the tart filling into the cooled pastry and refrigerate until firm – at least two hours.

The Kitchen Hive