I hate to admit, I am not a big fan of chocolate {I'm ducking now......}. And like most everything, there is always an exception. I like this recipe because it is so light and laced with one of my favorite condiments, preserved oranges in orange flower water.
Mascarpone cream is, indeed, the icing on the cake!
This recipe is from my cookbook/travel journal, La Bella Vita
Chocolate Orange Walnut Tarts
For Tart Dough:
1 3/4 cups flour
3/4 cup powdered sugar
pinch kosher salt
12 tbsp. Butter, cut into cubes (butter should be cold)
In food processor, blend all ingredients until dough comes together. Remove from
Bowl and knead just until dough is smooth. Let rest 10 minutes covered in plastic wrap.
Press into 9 inch tart pan with removeable bottom. Chill for 30 minutes. Prick base of
Tart shell and line with parchment and pie weights. Bake in a preheated 350 (degree) oven until lightly golden (about 7-10 minutes). Let cool, removing parchement and pie weights.
For Tart Filling:
4 oz. Dolci Nocciola chocolate hazelnut sauce
5 tbsp. Butter, cut into pieces
1 tbsp. Mediterranean Tangerine Oil
2 whole eggs
2 tbsp. Syrup from Preserved oranges
1 tbsp. Instant espresso
1/4 cup toasted walnut pieces
¼ cup Preserved Orange pieces, coarsely chopped
In medium stainless bowl, melt chocolate in bain marie (over simmering boiling water)
Until melted. Remove from heat and whisk in butter until melted. Whisk in eggs,syrup,
And Espresso until blended. Fold in walnuts and oranges. Pour mixture into pre-baked tart shell and bake in preheated 350 (degree) oven until center comes clean when pierced
With toothpick (about 25-35 minutes).
Serve with Mascarpone whipped cream flavored with Preserved Orange syrup.
PHOTO CREDIT: THANKS TO EDIE KIRKMAN
Buon Appetito
Buon appetito!
copyright 2009 Alisa Barry
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