Orange and Chocolate Almond Tart
This Orange and Chocolate Almond Tart is a simple chocolate cookie crust filled with a creamy almond cream and then topped with fresh juicy Cara Cara and Navel oranges. The tart oranges are perfect with the sweet filling and crust and the combination of flavors amazing.
- 4-5 medium Cara Cara Oranges
- 1 1/3 cups (189 grams) Bob’s Red Mill all-purpose flour
- 5 tablespoons (63 grams) granulated sugar
- 2 tablespoons (14 grams) natural cocoa sifted to remove lumps
- 1/2 teaspoon kosher salt
- 11 tablespoons (155 grams) unsalted butter melted
- 100 grams Bob’s Red Mill Almond Flour 1 cup
- 100 grams powdered sugar 1 cup + 3 tablespoons
- 2 teaspoons all-purpose flour
- 100 grams unsalted butter 7 tablespoons
- 1/8 teaspoon kosher salt
- 1 teaspoon orange zest
- 1 large egg 50 grams
- 1 tablespoon dark rum
- 3 tablespoons orange juice
- 2 tablespoons (25 grams) granulated sugar
- 2 tablespoons apricot jam
For the Oranges
Finely grate enough zest from the 1 orange to make 1 teaspoon and set it aside for the almond filling.
Cut off the ends of the orange. Lay it on a flat surface so it doesn't tip over. Use a sharp paring knife to remove the skin and white pith completely from the oranges.
Reserve these pieces and squeeze the juice out of these parts. This juice will be used later to glaze the tart.
Make two slices into each section of the orange, excluding the segment dividers. Make sure your slices go inside each of the segments dividers so there won't be any remaining on your segments. Squeeze the juice out of this part and then discard.
Place the orange segments on a paper towel lined board or baking sheet to partially dry out the oranges before adding them to the tart. You can do this step the day before and refrigerate the oranges overnight.
For the Crust
Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.
Whisk flour, cocoa, sugar, and salt together in a bowl. Add the melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no specks of flour remain. Using your hands, press two-thirds of dough into the tart pan with removable bottom. Press remaining dough into fluted sides of the pan. Press and smooth dough with your hands to even thickness. Dock the bottom of the tart dough with the times of the fork before baking.
Place pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until the top edges of the crust turn golden brown and firm to touch, 25 minutes, rotating pan halfway through baking.
For the Almond Cream
Sift the almond flour and powdered sugar together into a medium bowl. Add the all-purpuse flour and whisk together to thoroughly combine.
Place the butter, orange zest and the salt in a large bowl and with a hand mixer beat the butter on medium speed until the butter is creamy, about 1 minute. Scrape down the sides. Add the almond-flour mixture and mix on medium speed for 90 seconds or until the mixture is no longer crumbly. Add the egg and mix on medium speed just until the egg is incorporated. Add the rum and mix until just incorporated.
If you are making the almond cream ahead of time refrigerate it in an airtight container until ready to use.
Assembling the Tart
Pour the almond cream into the baked tart and smooth the surface with an offset spatula. Arrange the oranges in a spiral pattern starting at the outside edge and then working towards the center. Place the tart pan on a wire rack set in a rimmed baking sheet. Bake the tart at 350 degrees F for 1 hour 15 minutes until the almond cream lightly brown and the outer edges are firm to the touch. The center will be slightly jiggly.
Remove the tart from the oven, cool to room temperature and brush the oranges with the glaze. The tart is ready to eat once it cools to room temperature, but the slices will look best if you refrigerate the tart overnight to allow the almond cream to completely set.
Sprinkle the finished tart with toasted sliced almonds and enjoy.
The almond cream can be made up to 4 days in advance and refrigerated. Allow it to come to room temperature before using it in the tart
This recipe uses Cara Cara oranges, but you can use any combination of oranges that you like to eat and are available.
Calories: 421kcal | Carbohydrates: 43g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 157mg | Potassium: 155mg | Fiber: 3g | Sugar: 26g | Vitamin A: 796IU | Vitamin C: 31mg | Calcium: 56mg | Iron: 1mg