Chef Deborah Snyder, JUdson Grill, New York, NY.
Chocolate-Blood Orange Tart with Blood Orange Panna
Cotta and Citrus Salad
If you're planning on ending up naked, it's probably
a good idea to eat light. But if you or your honey has
an insatiable sweet tooth, sharing this creamy luscious
treat wouldn't be such a bad idea either. -Pastry
Chef Deborah Snyder
3 cups flour
1 1/2 ounces cocoa
5 ounces confectioner's sugar
3/4 teaspoon vanilla extract
10 ounces butter, cold, cut into pieces
Cream butter and sugar in an electric mixer until completely
homogenous. Scrape down and add eggs and yolk slowly,
mixing well until combined thoroughly.
Sift together flour and cocoa. Add dry ingredients to
creamed mixture and mix just until combined.
Roll dough 1/8-inch thin between pieces of parchment
and chill for at least 2 hours. Cut rounds from the
dough using a cutter with a diameter approximately 2
inches larger than your tartlet pans. While the dough
is pliable, but still cold, line each tartlet pans with
dough. Trim edges with small knife or by rolling the
pin over the top edge of the pans. Chill for 1 hour
or more. Bake for 7-8 minutes in a 325°F oven. Cool.
Blood Orange Curd:
Zest from 6 blood oranges (if blood oranges are unavailable
(see note), use any type of tangerines or clementines)
8 ounces blood orange juice, strained (6-8 oranges or
3/4 cup sugar
1 vanilla bean
8 ounces butter
Bring a pot of water to a simmer. In a bowl fitted atop
the pot, combine eggs, sugar, yolks, zest and vanilla.
Whisk well until mixture starts to warm. Add orange
juice and allow to thicken, whisking occasionally. When
mixture coats the back of a spoon thickly, it is ready.
Take off the heat and purée it well with an immersion
blender and pass it through a fine-meshed strainer.
Allow to cool to room temperature. Add butter in pieces
and whisk or blend with the immersion blender until
5 ounces sugar
1/2 teaspoon salt
5 ounces bittersweet chocolate
5 ounces butter
2 Tablespoons all-purpose flour
Melt chocolate and butter in a double boiler, whisk
until thoroughly smooth. (You may also melt chocolate
and butter in the microwave, running for 30 seconds
at a time and stirring in-between). Cool slightly.
In a separate bowl, whisk together yolks, eggs, salt
and sugar. Slowly add chocolate mixture into egg mixture,
stirring constantly until thoroughly combined. Sift
flour over the top and whisk well until incorporated.
To assemble the tarts:
Preheat oven to 325°F.
Place a heaping teaspoon of curd in the tart shells
and spread gently (you don't need to spread it thin
or cover the whole bottom, in fact it's best not to.)
Fill the rest of the way with the chocolate filling.
Bake about 8-10 minutes, until chocolate is set on the
edges but still slightly wobbly in the center.
1 vanilla bean
14 ounces heavy cream
3 ounces sugar
1 envelope unflavored gelatin, dissolved
1 cup blood orange juice
Heat cream, sugar and vanilla to boil. Take off the
heat and whisk in dissolved gelatin and blood orange
juice. Strain and pour into lightly sprayed ramekins.
Chill for at least 4 hours and up to overnight.
Citrus Salad: Assorted citrus fruits such as
blood oranges, ruby red grapefruits, tangerines and
clementines, peeled, segmented and chopped into bite-sized
pieces Lemon juice Sugar Pinch of salt and white pepper
Finely grated citrus zest
Toss fruits with lemon juice, sugar, salt and pepper.
Sprinkle zest on top.
To serve, warm tart in oven. Run a small knife around
each ramekin to loosen sides of the panna cotta ramekins.
Unmold a panna cotta onto a plate, place tart nearby
and decorate with Citrus Salad.
Note: You can order blood oranges by mail from
Melissa's World Variety Produce PO Box 21127, Los Angeles,
CA 90021; 800-588-0151. 10 lbs. for $26.50, or a tray
of four fruits for $4.49 plus shipping.