Favorite Fall Recipes

Favorite Fall Recipes Orange Chocolate Caramel Tart 

Orange Chocolate Caramel Tart
Makes 1 (10-inch) tart
  • 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)
  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.

Orange-Scented Mousse
  • 4 cups heavy whipping cream, divided
  • 1½ cups light corn syrup
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1 cup softened unsalted butter
  • 1 teaspoon orange zest
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 6 egg yolks
  • ¼ teaspoon kosher salt
  • 1 (.25-ounce) envelope unflavored gelatin
  • ¼ cup water
  1. In a large saucepan, bring 1 cup cream, corn syrup, granulated sugar, brown sugar, and butter to a boil over medium heat, stirring often. Add 1 cup cream, stirring to combine. Cook without stirring until cream mixture turns golden brown, 13 to 15 minutes. Remove from heat.
  2. Add orange zest, orange juice, and vanilla extract, stirring to combine. Let cool until nearly room temperature, about 20 minutes.
  3. In a large bowl, beat egg yolks and salt with a mixer at medium-high speed until light in color.
  4. In a small, microwave-safe bowl, sprinkle gelatin over ¼ cup water. Let stand for 10 minutes. Microwave mixture on high at 15-second intervals until melted.
  5. Add gelatin mixture to egg yolk mixture, and beat with a mixer at medium-high speed until mixture triples in volume and cools to room temperature, 5 to 10 minutes.
  6. In a medium bowl, beat remaining 2 cups cream at medium-high speed until soft peaks form. Gently fold whipped cream into egg yolk mixture until blended. Fold in 1 cup prepared caramel, reserving remaining caramel for another use.

Caramel Orange Slices
  • 2 navel oranges, sliced ⅛ to ¼ inch thick
  • 4 cups sugar
  • 3 cups water
  • ½ cup light corn syrup
  1. Line a rimmed baking sheet with parchment paper, and place a wire rack on top; spray rack with cooking spray.
  2. Arrange orange slices in a single layer, ½ inch apart, on rack.
  3. In a large saucepan, bring sugar, 3 cups water, and corn syrup to a boil over medium-high heat. Cook until sugar is dissolved and temperature registers 325° on a candy thermometer, 13 to 15 minutes. Slowly pour caramel over oranges. Let cool until hardened.
  4. Using a knife, carefully remove oranges from rack. Refrigerate, in a single layer, in an airtight container. Use within a few hours, as fresh oranges will weep.


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