CHOCOLATE CARAMEL ORANGE TART
Provided by Food Network
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Grease the base of a 9-inch spring form pie pan.
- Mix all the crust ingredients together in a bowl and evenly press crumb mixture into the pan. Bake for 10 minutes. Take pan out of oven and, using the back of a spoon, press the crust back into place if need be. Bake for another 10 minutes. Let cool.
- Set a double burner over medium heat and warm the cream
- Stir in the chopped caramel.
- Cook caramel, stirring until melted and uniform. Remove from heat. Pour the filling into the cooled pie crust and refrigerate until set, about 1 hour.
- Once the filling is set, make the ganache by putting chopped chocolate and cream into a microwavable medium bowl. Microwave for 30 second intervals, stirring between intervals, until the chocolate is melted. Once melted, stir in butter.
- Once melted and uniform, pour the hot ganache over the filling. Refrigerate for an additional hour, or until chocolate is set.
- Slice oranges into thin rounds.
- Make a simple syrup by cooking water together with sugar in a wide pot.
- Once sugar dissolves, poach the oranges in batches, so as not to overcrowd the pot. Poach the oranges until translucent and set them aside to dry on a cake rack.
- Mix the kumquat jam with enough poaching liquid to loosen it so it is easily brush-able. Brush oranges with the glaze and let dry on the rack.
- Once dry, arrange the slices over the set ganache in a pretty pattern.
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