Orange Chocolate Caramel Tart
 
Makes 1 (10-inch) tart
Ingredients
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • ¼ cup finely ground toasted almonds
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into cubes
  • ¼ cup ice-cold water
  • 8 ounces dark chocolate, melted
  • 3 cups Orange-Scented Mousse (recipe follows)
  • Caramel Orange Slices (recipe follows)
Instructions
  1. In the work bowl of a food processor, pulse flour, sugar, almonds, and salt until well blended, about 30 seconds. Add butter, and pulse until mixture resembles coarse crumbs. With processor running, slowly pour ¼ cup ice-cold water through food chute in a slow, steady stream until combined. Pulse until dough comes together, adding more water by teaspoonfuls, if necessary.
  2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 2 hours. Preheat oven to 350°.
  3. On a lightly floured surface, roll dough to a ⅛-inch thickness. Brush off excess flour. Transfer to a 10-inch tart pan, pressing into bottom and up sides. Trim any excess. With a fork, prick bottom and sides of dough.
  4. Bake until crust is golden brown on the bottom and around the edges, 18 to 24 minutes. Let cool.
  5. Pour melted chocolate into bottom of crust, and refrigerate until firm. Spoon Orange-Scented Mousse into crust, and refrigerate until firm, about 2 hours. Top with Caramel Orange Slices, and serve immediately.
Recipe by Victoria at https://victoriamag.com/favorite-fall-recipes/