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Orange Mocha Tart

 Orange Mocha Tart
There's just something decadent about combining orange and chocolate into a stunning dessert. This is a show-stopper every time I serve it.—Shirley Riley, Water Valley, Mississippi
16 ServingsPrep: 1-1/2 hours + standing Bake: 15 min. + cooling

Ingredients

  • 3 medium navel oranges
  • 1 cup sugar
  • 1 cup water
  • Additional sugar, optional
  • PASTRY:
  • 1-1/3 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 1 egg yolk
  • 2 tablespoons 2% milk
  • FILLING:
  • 4 ounces bittersweet chocolate, chopped
  • 4 ounces semisweet chocolate, chopped
  • 2/3 cup butter, cubed
  • 1/3 cup sugar
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon instant espresso powder
  • 2 eggs
  • 1/4 cup orange liqueur
  • 4 teaspoons grated orange peel
  • 1/8 teaspoon salt

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Orange Mocha Tart (continued)

Ingredients (continued)

  • GANACHE:
  • 3 ounces bittersweet chocolate, chopped
  • 3 ounces semisweet chocolate, chopped
  • 1/4 teaspoon instant espresso powder
  • 3/4 cup heavy whipping cream
  • CREAM:
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 4-1/2 teaspoons orange liqueur

Directions

  • For candied peel, score oranges with a sharp knife, cutting peel into
  • four wedge-shaped sections. Loosen peel with a spoon and remove;
  • save fruit for another use.
  • Place peel in a small heavy saucepan and cover with cold water. Bring
  • to a boil. Reduce heat; cover and simmer for 20 minutes. Drain. Cool
  • for 5 minutes. Carefully scrape off excess pulp from peel. Cut the
  • peel into 1/4-in. strips.
  • In another saucepan, combine sugar and water; cook and stir over
  • medium heat until sugar is dissolved. Add orange peel strips; boil
  • gently for 10-12 minutes. Using a slotted spoon, transfer strips to
  • wire racks; let stand for 3 hours or until dry. Roll strips in
  • additional sugar if desired.
  • In a large bowl, combine the flour, sugar and salt. Cut in butter
  • until crumbly. Add egg yolk. Gradually add milk, tossing with a fork
  • until a ball forms.
  • On a lightly floured surface, roll out pastry into a 13-in. circle.
  • Press onto the bottom and up the sides of an ungreased 11-in. fluted
  • tart pan with removable bottom. Bake at 450° for 10 minutes.
  • Cool on a wire rack. Reduce heat to 350°.
  • In a small saucepan, melt chocolates and butter over medium heat. In
  • a large bowl, combine the sugar, flour and espresso powder. Whisk in
  • eggs and chocolate mixture until blended. Add the liqueur, orange
  • peel and salt; pour filling into prepared shell.
  • Bake at 350° for 12-15 minutes or until center is just set and
  • top appears dull. Cool completely on a wire rack.
  • For ganache, place chocolates and espresso powder in a small bowl. In
  • a small saucepan, bring cream just to a boil. Pour over chocolate;
  • whisk until smooth. Pour over tart; let stand at room temperature
  • for 15 minutes or until set.
  • Meanwhile, in a large bowl, beat cream until it begins to thicken.

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Orange Mocha Tart (continued)

Directions (continued)

  • Add confectioners' sugar and liqueur; beat until stiff peaks form.
  • Serve with tart and candied peel. Yield: 16 servings.
Nutritional Facts: 1 slice with 2 tablespoons whipped cream and 1 tablespoon candied peel equals 498 calories, 33 g fat (20 g saturated fat), 111 mg cholesterol, 171 mg sodium, 49 g carbohydrate, 3 g fiber, 5 g protein.