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Recipe (makes about 30 individual tarts) Tart Dough: 450 grams butter 200 grams sugar 2 egg yolks 15 milliliters heavy cream 510 grams flour Filling: 280 grams of bittersweet chocolate 4 egg yolks 2 whole eggs 55 grams of sugar Zest of 1 orange 170 grams of softened butter Icing sugar for garnish Candied Orange Peel: Peel of 2 oranges, cut into thin matchsticks 2 cups of sugar 2 cups of water Extra water to blanch Dough: Place the butter and sugar in a mixer and mix until softened - don't overbeat. In a bowl, mix the egg yolks and heavy cream and add slowly to the mixer. Once the mixture is smooth, turn off the machine and add the flour all at once. Mix until the dough holds together but do not overbeat. Let the dough rest in the fridge for at least an hour. Once the dough has rested, take it out and roll in out gently into a thin disc. Butter 3 1/2 inch tartlet molds and gently cut out circles of dough to fit them. Place the circles to chill in the fridge (or freezer) until they are cold. They should be cold and just maleable enough to be placed in the molds. Even if they seem a little bit hard, press them between your two palms and they will be maleable in no time. They should still be cold when placed in the oven, so try to fill your mold quickly and do them in batches if you plan on making a few. Bake at 325 F (making sure to place beans or another heavy element inside so that the dough does not rise. Bake for about 10 minutes or until the sides of the crust are light golden-brown in color. Remove the beans and bake for another 2 minutes. Leave to cool. Filling: Melt the chocolate. While it is melting, place the yolks, whole eggs and sugar in a mixer. Mix for about 5 minutes, until the mixture thickens and forms ribbons. Add the butter, zest and mix in with a spatula. Add the melted chocolate. Fill the cooled tart doughs with the filling and bake at 325 F for an additional 6 minutes. Candied Orange: Place the peels in a pot of hot water and blanch 3 times to remove bitterness. Make a simple syrup by dissolving 2 cups of sugar in 2 cups of water. Add the peels to the syrup and cook on low heat for about 20 minutes or until the peels are translucent. Serve the tart warm sprinkled with icing sugar and candied orange. [b] www.chocolateshavings.ca[/b]