Blood Orange and Chocolate Tart 🍫✨⠀The most stunning citrus dessert of the season. Slice,glaze, devour. 💎

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📝 Ingredients

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🍫 Chocolate Shortcrust Shell

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・1½ cups all-purpose flour

・¼ cup unsweetened cocoa powder

・⅓ cup powdered sugar

・½ cup unsalted butter, cold and cubed

・1 large egg yolk

・3 tbsp ice water

・¼ tsp fine sea salt

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🍫 Silken Chocolate Ganache

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・10 oz dark chocolate, finely chopped

・1 cup heavy cream

・3 tbsp unsalted butter

・2 tbsp orange liqueur

・1 tsp pure vanilla extract

・Pinch of fine sea salt

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🍊 Blood Orange Crown

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・3 large blood oranges, thinly sliced

・⅓ cup granulated sugar

・¼ cup water

・1 tbsp lemon juice

・1 tsp orange zest

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✨ The Finishing Touches

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・¼ cup dark chocolate shavings

・1 tbsp warm orange syrup

・Cracked black pepper

・Flaky sea salt

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👩‍🍳 Instructions

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🥣 Whisk flour, cocoa powder, powdered sugar, and salt

together in a large bowl until evenly combined.

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🧈 Cut cold butter into the flour mixture until coarse

crumbs form, then mix in egg yolk and ice water.

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❄️ Press the dough into a disc, wrap in plastic, and chill

for 30 minutes until firm.

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🔥 Preheat the oven to 350°F and roll the chilled dough

into a 9-inch tart pan with fluted edges.

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🥧 Blind bake the crust for 20 minutes with parchment

and pie weights, then 10 more minutes uncovered.

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🍫 Heat heavy cream until simmering, then pour over

chopped dark chocolate and let sit for 3 minutes.

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🥄 Whisk the ganache until silky, then stir in butter,

orange liqueur, vanilla, and salt.

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✨ Pour the warm ganache into the cooled tart shell and

refrigerate for 2 hours until set.

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🍊 Simmer water, sugar, lemon juice, and zest until

syrupy, then dip blood orange slices for 30 seconds.

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🌟 Arrange the candied blood orange slices in

overlapping rosettes, brush with syrup, and finish with

chocolate shavings, cracked pepper, and flaky salt.