Chocolate Orange Tart

1. 1

   To prepare the tart dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until combined, about 1 minute. Add the egg yolk and cream and beat until smooth. Sift in the flour and cocoa powder and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap and form it into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days.

2. 2

   Preheat the oven to 325 degrees F. On a lightly floured surface, roll the dough to an 18x12-inch rectangle, 3/16 inch thick. Cut out a circle 1 - 1/2 inches larger than your tart pan. Place the dough in the tart and chill the tart shells for 20 minutes.

3. 3

   Line the tart shells with foil and fill with dried beans, rice, or pie weights. Bake for 15 minutes. Remove the foil and weights and bake for 5 to 10 minutes longer, or until the pastry looks dry and set. Transfer to a wire rack to cool. (The tart shells can be made 8 hours ahead).

4. 4

   To make the ganache filling, in a saucepan, bring the cream and liqueur to a boil. Place the chocolate in a bowl. Pour the hot cream mixture over the chocolate and let sit for 2 minutes, then whisk until smooth. Pour into the prepared tart shell. Let stand until set, about 2 hours, or chill for 1 hour.

* Per serving · 4 servings · Values may vary.

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