The Atlanta Journal-Constitution
BANSHEE’S BLOOD ORANGE CHOCOLATE TART
1 1/2 cups all-purpose flour, plus more for dusting
work surface
1/4 cup cool water
1 teaspoon salt
12 tablespoons cold unsalted butter, divided,
plus more for buttering tart pan
1/2 pound 70% dark chocolate
1 1/4 cup plus 2 tablespoons heavy cream 4 teaspoons honey
2 teaspoons vanilla paste
8 blood oranges
1/2 cup cool water
1 (.25-ounce) package powdered gelatin 2 tablespoons granulated sugar
2 tablespoons corn syrup
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, water and salt and mix on low speed for 1 minute. Cut 8 tablespoons butter into a small dice. With the mixer continuing to run, add butter and mix until butter is incorporated and the mixture forms a dough, about 1 minute. Dust the work surface very lightly with flour, then transfer dough to the work surface and knead until dough is smooth, about 1 minute. Wrap dough in plastic wrap and refrigerate for 1 hour.
When ready to bake, heat oven to 375 degrees. Lightly butter an 11-inch tart pan with a removable bottom.
Remove dough from the refrigerator and roll out on a lightly floured surface to a 13-inch circle 1/8-inch thick. Transfer dough to prepared tart pan and press the dough into the bottom and up the sides. Trim and discard any dough hanging over the edges. Bake tart shell until golden brown, about 25 minutes. Remove from oven, place on a wire rack and cool completely.
While tart shell is baking, prepare the ganache: In a double boiler, melt chocolate over medium heat. While chocolate is melting, in a medium saucepan over medium-low heat, combine cream, honey, vanilla paste and remaining 4 tablespoons butter. Bring mixture to a simmer, about 3 minutes, then pour over chocolate. Stir to combine thoroughly. Set aside until tart shell has cooled, then pour ganache into baked tart shell. Let cool completely, then cover tart and refrigerate until ganache is set, about 1 hour.
Make orange supremes: Working with one orange at a time and starting at the top of the orange, use a knife to cut the peel and pith off the orange, curving the knife with the shape of the fruit. When all peel and pith are removed, use a paring knife to slice along the inside of the membranes of each orange section, releasing the fruit. Put the segments in a small bowl. Squeeze the membranes and collect the juice in a 1-cup measuring cup. Continue until all oranges have been prepared. Set aside 1/4 cup orange juice for the recipe and save the rest for another use. Set supremes aside until ready to assemble tart.
Make orange gelee: In a 1-cup measuring cup, combine the water and gelatin. Stir and let sit 5 minutes or until mixture has turned spongy. In a small saucepan over medium-low heat, combine sugar, corn syrup and reserved 1/4 cup orange juice. Bring mixture to a simmer and then remove from heat. Stir in dissolved gelatin mixture and mix until thoroughly combined. Transfer to a bowl and allow to cool to room temperature. While mixture is cooling, remove tart from refrigerator and cover the top with orange supremes. When gelee is at room temperature, spoon gelee over supremes to cover completely and return tart to refrigerator until gelee has set. Lightly cover until ready to serve. May be made up to 1 day in advance.
Serves 12.
Per serving: 422 calories (percent of calories from fat, 57), 5 grams protein, 41 grams carbohydrates, 4 grams fiber, 27 grams total fat (17 grams saturated), 62 milligrams cholesterol, 210 milligrams sodium.