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1
To Make the Pate Sucree:
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Pulse together the flour, sugar, cocoa, and salt in a food processor.
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Pulse in the margarine until combined.
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With the food processor running, add the vanilla and about 2 tablespoons (28 ml) or more of the milk.
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Once a dough ball sticks together, let it whiz around the processor eight or ten times.
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Remove, wrap in plastic, and refrigerate for an hour or overnight.
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Preheat the oven to 350F (180C, or gas mark 4).
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Roll out the dough 1/8-inch (3 mm) thick on a lightly floured surface.
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Cut the dough to fit your tart pans) and place in the pans).
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If using a larger tart pan, fill with pie weights and blind bake until just dry, 15 to 22 minutes for a 10- or 12-inch (25 or 30 cm) pan.
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If using smaller pans, pierce the dough bottom with a fork and bake fat 15 to 20 minutes until just dry.
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Let cool completely at room tempetature.
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To Make the Candied Orange Slices:
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Mix the water and sugar in a large shallow pan or a large stockpot.
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Thinly slice the oranges about 1/8-inch (3 mm) thick and arrange in the sugar-water mixture.
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Bring to a boil and then reduce the heat to a simmer and cook on low for 30 to 40 minutes or until translucent, gently turning occasionally with a fork.
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The rind will fade from bright to muted orange.
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Remove from the syrup.
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Set the syrup aside.
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To Make the Orange Curd:
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Mix the orange juice, zest, sugar, and salt in a large saucepan.
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Bring to a boil and let boil for about 1 minute.
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In a small bowl, whisk together the cornstarch and coconut milk.
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Whisk the slurry into the juice mixture and adjust the heat to medium-low.
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Continue cooking over a light boil, whisking occasionally, until very thick and pudding-like, 8 to 10 minutes.
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Remove from the heat and let cool completely.
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Fill the baked tart shells with the curd.
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28
Arrange the candied orange slices on top of the curd.
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Drizzle with the reserved syrup.
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Chill for at least 4 hours or overnight before serving.
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Variation:
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Substitute lemons or limes for the oranges.
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If you want something a bit more lowbrow, feel free to make this tart using a nut, cookie, or graham cracker crust, blind baked at 350F (180C, or gas mark 4) for 15 minutes.
