Orange, Meet Chocolate

Wow your guests with a luxurious chocolate orange tart.

Online Jewish Week Columnist
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As summer turns to fall and winter approaches, bright, colorful berries are replaced with flavorful citrus on supermarket shelves. And I love baking with citrus - particularly the peel, since it is just so jam-packed with taste. Lemon, orange, lime and grapefruit all pack a powerful punch in just a little zest.

This recipe, which I first learned in pastry school, is a wonderful vehicle for citrus's bright flavors, paired with rich chocolate. It's a bit technically advanced, but if you've been cooking and baking along with me all this time, I think you can do it.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at She also holds a BA in Journalism and Politics from NYU.

330g (2 2/3 cup) flour
28g (1/4 cup) cocoa, sifted
225g (1 cup/2 sticks)butter
115g (1/2 cup) sugar
2g (1/2 teaspoon) vanilla
57g (one extra large) egg
180g (3/4 cup) heavy cream
60g (1/4 cup) sugar
zest of one orange
170g (about 8-9) yolks
100g semisweet chocolate
30g (3 tbsp) brandy
Recipe Steps: 
For the dough, beat the butter and sugar together until light and fluffy. Add in the egg and vanilla and beat until smooth. Add in the flour and cocoa powder and mix until just combined. Turn the dough out on to a surface, wrap in plastic and refrigerate for at least 1 hour.
Roll the dough out to a 12" circle on a floured surface, then fit to a 10" tart pan, pressing down the sides and bottom. Trim off any excess dough. Freeze the shell for 10 minutes. Blind bake the shell (filled with beans or pastry weights) for 15 minutes, then remove.
Meanwhile, boil the cream, sugar and orange zest together. Temper the egg yolks by pouring a thin stream of the hot cream in to the eggs while whisking vigorously, then add all the cream and whisk to combine. Melt the chocolate and brandy and pour in to the egg mixture, whisking until uniform.
Pour the chocolate mixture in to the tart shell and bake at 350 for 20-25 minutes. Let cool to room temperature before serving. If desired, glaze with a simple syrup and top with strips of orange peel.

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