Happy Mother’s Day! What a gorgeous day it is today to celebrate Mom and all the awesome things she does every day of the year.
I’m posting this recipe today in honor of MY Mom, who loves Chocolate and Orange, in any form, and who I promised to make this delicious thing for when I go home to see her in June.
This gorgeous Chocolate Orange Tart is something I made recently for a photography event at Drift Studio in NYC hosted by eyeFi, a really cool app that allows photographers to upload their photos to the internet via a WiFi enabled SIM card, directly from their DSLR cameras.
They asked me to bring some food and style a lovely still life for the photographers to shoot at the event and it was quite the hit that people actually started eating the tart off the still life set! (LOL- Who can blame them?!)
The tart is made with luscious semi-sweet chocolate and cream with a dash of orange flower water and baked in a graham cracker and cocoa crust,then topped with a gorgeous shiny chocolate glaze and homemade candied orange peel made from a Cara Cara orange, for extra citrus zing that balances out the richness of the creamy chocolate center.
I’m wishing all the Moms out there an amazing Mother’s Day today and hope you’re indulging in something sweet and lovely, just like YOU.
- Chocolate Tart Shell:
- 1 package of graham crackers (9 total)
- 1/4 cup unsweetened cocoa
- 5 tablespoons unsalted butter, melted
- Tart Filling:
- 1/4 cup sugar
- 1 1/4 cups heavy cream
- 9 ounces bittersweet chocolate chips (or chopped)
- 2 large eggs
- 1 teaspoon orange flower extract or Grand Marnier liqueur
- 1/4 teaspoon salt
- Chocolate Glaze:
- 2 tablespoons heavy cream
- 1 3/4 ounces bittersweet chocolate chips or chunks
- 1 teaspoon corn syrup
- 1 tablespoon warm water
- Candied Orange Peel:
- 1 orange (Cara Cara is what I used)
- 2 tablespoons water
- 1/4 cup sugar
- Preheat oven to 350 degrees.
- Make the chocolate tart shell:
- In a food processor, crush the graham crackers into a fine crumb, add the cocoa and pour into a large mixing bowl.
- Add the melted butter to the cracker cocoa crumbs and stir together until mixed well with no lumps.
- Press the crumbs evenly into a 9-inch tart pan, about 3/4 inch up the side of the pan.
- Bake for about 10 minutes and let cool in the pan on a baking rack.
- To make the filling:
- Bring the cream to a boil then pour over the chocolate chips into a large mixing bowl and let stand for about 5 minutes until the chocolate starts to melt, then stir together until smooth.
- Whisk the eggs, orange flower extract and salt in a separate bowl, then fold into the melted chocolate.
- Pour the filling into the cooled crust and bake until the filling is set about 3 inches form the edge, about 20-25 minutes. (The center should still be a bit wobbly).
- Cool the tart in the pan on a cooling rack for about an hour.
- To make the chocolate glaze:
- Pour the cream into a saucepan and bring to a boil, remove from heat.
- Pour in the chocolate chips or chunks and stir until melted and smooth.
- Stir in the corn syrup and then the warm water.
- Pour the glaze over the cooled tart, then tilt the glaze to evenly cover the top. Let stand until glaze is set about 1 hour.
- To make the candied orange peel:
- Using a vegetable peeler, peel off the skin of the orange into long strips, then cut into thin matchstick pieces.
- Place the orange peel in a saucepan and cover with cold water, bring to a boil for about 30 seconds. Remove from heat and drain the peel, rinse out the saucepan.
- Add the peel back into the saucepan and add the sugar and water, stirring everything together and bring to a boil. Reduce the heat to medium-low and cook for about 20 minutes until the peel becomes translucent and the sugar water becomes thick and syrupy.
- Remove from heat and place the orange peel with a fork on to a plate and let cool. The orange peel will cool and harden with a sugary coating when ready. Place the candied orange peel on top of the chocolate tart and serve.
- Note: orange peel can be made a day ahead and stored in an airtight container until ready to top the chocolate tart. Tart can also be made a day ahead without the chocolate glaze, covered loosely with foil and stored in the fridge. Bring to room temperature before topping with the chocolate glaze if making ahead.
Note: orange peel can be made a day ahead and stored in an airtight container until ready to top the chocolate tart. Tart can also be made a day ahead without the chocolate glaze, covered loosely with foil and stored in the fridge. Bring to room temperature before topping with the chocolate glaze if making ahead. Recipe adapted from Epicurious