Orange Chocolate Tart

Name: Orange Chocolate Tart
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8-10 servings.
Ingredients: 6 tablespoons butter, cubed; 7 ounces semisweet chocolate, divided; 1 sheet refrigerated pie pastry; 2 large Nellie’s Free Range Eggs; 1/2 cup sugar; 1/4 teaspoon orange extract; 1/2 cup all-purpose flour; 1 cup whipped topping; Orange peel, optional

Our Test Kitchen whipped up this delectable dessert. A fudgy filling flavored with orange extract is baked in a pastry crust, spread with whipped topping, then garnished with orange peel and chocolate hearts.

Ingredients

6 tablespoons butter, cubed
7 ounces semisweet chocolate, divided
1 sheet refrigerated pie pastry
2 large Nellie’s Free Range Eggs
1/2 cup sugar
1/4 teaspoon orange extract
1/2 cup all-purpose flour
1 cup whipped topping
Orange peel, optional

Directions

In a microwave-safe dish, melt butter and five chocolate squares. Cool for 10 minutes. Meanwhile, line a 9-in. fluted tart pan with removable bottom with pastry. Line pastry with a double thickness of heavy-duty aluminum foil. Bake at 450° for 5 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350°.
In a small bowl, beat eggs, sugar and orange extract until thickened, about 4 minutes. Stir in cooled chocolate mixture. Beat in flour; mix well. Pour into crust. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Meanwhile, line a baking sheet with waxed paper; set aside. Melt remaining chocolate. Pour melted chocolate into a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe eight to 10 small hearts onto the waxed paper. Refrigerate until set. Spread whipped topping on pie; garnish with chocolate hearts and orange peel if desired. Refrigerate leftovers.

Originally published as Orange Chocolate Tart in Quick Cooking January/February 2004

Reviews

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Average Rating:

ubu

Oct 17, 2016

Orange and chocolate fudge in a crust, is how I would describe this! It is a must for any chocolaholic. I tried it with a graham cracker crust, and used the zest of an orange instead of extract. I will definitely make this again.
sstetzel

Apr 12, 2010

This is a super easy & elegant dessert. Orange not your thing? Swap mint in it's place. No tart pan? Use a 9" pie pan instead!