2 cups cake flour, sifted
¼ cup cocoa powder, sifted
⅓ cup granulated sugar, sifted
4¾ ounces butter, diced and chilled
¾ cups heavy cream
⅓ cup whole milk
¼ cup granulated sugar
150 grams dark chocolate, coarsely chopped
1 egg, lightly beaten
1⅛ cups granulated sugar
Zest of 2 oranges
2½ cups orange juice
1½ cups crème fraîche
1 cup half and half
2 tablespoons lime peel, diced small
2 tablespoons orange peel, diced small
½ cup granulated sugar
¼ cup cold water
2 teaspoons corn syrup
For the Dough:
Preheat oven to 325˚F. In bowl of mixer with paddle, combine flour, cocoa, and sugar. Add
butter and mix on low speed until buttery clumps are lentil-size. Mix in egg, followed by.water
until dough is shaggy. Wrap in plastic wrap and chill until firm. Divide dough in half and roll
each piece into rounds to fit a 7-inch tart mold. Line tart molds with dough rounds and bake for
about 20 minutes with weights. Remove weights and bake 10 minutes. Let chill.
For the Chocolate Filling:
Preheat the oven to 300˚F. In saucepan, bring cream, milk, and sugar to boil and. pour into bowl
with chocolate. Whisk together until ganache is smooth. Let chill about 10 minutes. Gently stir in
egg until combined. Pour into pre-baked tart shell, bake until just set and center jiggles slightly,
about 30-40 minutes.
For the Orange Ice Cream:
In bowl, mix sugar and orange zest. Combine sugar mixture with remaining ingredients
and blend with immersion blender until smooth. Spin in ice cream machine according to
For the Citrus Confetti:
Bring small pot of water to boil, add lime peel, boil 1 minute, and rinse under cold running
water. Repeat Twice. Repeat same process with diced orange peel. Combine zests and reserve.
In saucepan, bring sugar, water, and corn syrup to boil. Add blanched citrus, cook until syrupy
and citrus are slightly translucent. Chill.
To Assemble and Serve:
Slice a piece of room temperature Chocolate Tart. Add a dollop of Orange Ice Cream and
garnish with Citrus Confetti.