Chocolate Roasted Blood Orange Tart

Here's a sneak peak from the AMAZING Martha Stewart Valentine's Day Issue - I was so so so excited to receive it (I finally broke down after 5 years of coveting and got a subscription) - particularly because it was just in time for Valentine's Day! I rolled up my sleeves and made it gluten-free because of the J-Man's current dietary needs. I also went off script and add blood oranges and pistachio and orange blossom syrup. But the premise is Martha, so credit to her. I brought it to a fabulous dinner party and it was a hit!

Chocolate Roasted Blood Orange Tart

Ingredients for the Tart Crust
1 cup rice flour
1/2 cup unsweetened cocoa powder
1 stick unsalted butter
3/4 cup sugar
1 egg yolk
3/4 teaspoon vanilla
3 tablespoons heavy cream

Ingredients for the Roasted Oranges and filling
5 Blood Oranges
1 1/4 cup orange juice
1/3 cup sugar
1/2 teaspoon orange blossom syrup
2 tablespoons water
1 cup (8 oz) mascarpone cheese
2 teaspoons confectioners' sugar
1 handful ground pistachios


To make the tart crust, mix all the ingredients together. I like to use my fingers, but other people use a food processor. Get the dough thoroughly mixed together, shape into a disk, and put in the fridge for at least 30 minutes.

Preheat the oven to 350 degrees F. Push the dough into the tart pan - you can use a long one like mine, or a round one. The important thing is to have a removable bottom. Put the pan in freezer for 15 minutes. Prick bottom with form and bake 20 minutes. Set aside to cool.

Reduce oven temperature to 325 degrees F. Leave the orange peel on, cut four oranges into 1/4 inch rounds and arrange in a single layer on a baking sheet. Pour 1/4 cup orange juice over oranges and cover with parchment. Then cover with foil and put in oven for 2 hours. Every 30 minutes, add about 1/4 cup orange juice over the oranges.

Increase oven temperature to 375 degrees F. Remove foil and parchment paper and sprinkle oranges with the granulate sugar. Add the final 1/4 cup orange juice and roast oranges for 15 minutes. Add water and roast for about 3 minutes. Cool.

To make the filling, grate zest from final orange and mix with orange blossom syrup, confectioners' sugar, and mascarpone cheese thoroughly. Spread filling into tart crust and arrange orange slices on top, I cut some into pieces to fill in the little empty corners and overlapped the rest. Sprinkle ground pistachio on top down the middle of the tart.



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