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Chocolate Tarte with Blood Orange Rose Petal Marmalade Recipe

FOR THE CRUST

1 stick (1⁄2 cup) unsalted butter, at room temperature
1⁄4 cup + 2 tablespoons sugar
1⁄4 teaspoon salt
1 1⁄4 cups all-purpose flour, spooned into measuring cup and leveled-off
1 large egg yolk

FOR THE CHOCOLATE FILLING

8 ounces semisweet chocolate, best quality such as Ghiradelli or Guittard, chopped or broken
into small pieces
11⁄4 cups heavy cream
2 tablespoons sugar
2 tbsp Akaka’s blood orange rose petal marmalade
1⁄4 teaspoon salt
2 large eggs, at room temperature
1 teaspoon vanilla extract

FOR THE CHOCOLATE GLAZE

3 tablespoons heavy cream
1 tablespoon light corn syrup
2 ounces semisweet chocolate, best quality such as Ghiradelli or Guittard, chopped or broken
into small pieces
1 tablespoon hot water

INSTRUCTIONS FOR THE CRUST

In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt on medium
speed until pale and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl
with a rubber spatula. Add the flour and mix on low speed for about 30 seconds, until the flour
is incorporated. The mixture will look like wet, clumpy sand. Add the egg yolk and mix on low
speed until the yolk is evenly incorporated and the dough is clumpy, about 30 seconds. Using
your hand, lightly knead the dough into a ball inside the bowl. Remove the dough from the
bowl, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator
for about 30 minutes.
Lightly spray a 10cm tart pan with a removable bottom with nonstick cooking spray. Pinch off
pieces of dough and press them against the sides of the pan to reach between 1⁄8 and 1⁄4 inch
thick. Using the heel of your hand, press the rest of the dough evenly into the bottom of the
pan. Be sure there are no seams in the dough and press it squarely along the corners where
the bottom meets the sides of the pan to avoid extra-thick edges. Use a paring knife to trim the
top edge of the dough so it is even with the rim of the pan. Press any scraps into the bottom
crust. Cover with plastic wrap and place in the freezer for at least 30 minutes.
Preheat the oven to 350°F and set an oven rack in the middle position.
Place the chilled crust on a baking sheet and bake until dry and very lightly golden, about 20
minutes. Let cool on the baking sheet on a wire rack while you prepare the filling.

FOR THE CHOCOLATE FILLING

Place the chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a boil.
Pour over the chocolate and let sit for a few minutes, then whisk until melted and smooth. Add
the sugar and salt and whisk until well incorporated. Add the Blood Orange Rose Petal Marmalade, eggs and vanilla and whisk until completely smooth. Pour the filling into the baked tart shell and pop any air bubbles
with a toothpick. Bake for 20 to 25 minutes, until the filling is mostly set but still a bit wobbly in
the center. Let cool completely in the pan on a wire rack, about 1 hour. The tart can be
refrigerated at this point for up to 2 days (but bring to room temperature before glazing).

FOR THE CHOCOLATE GLAZE

On the day of serving, pour the cream and corn syrup into a medium microwave-safe bowl.
Microwave on high until boiling, 30 seconds to 1 minute. Add the chocolate and let stand for a
few minutes to allow the chocolate to soften. Whisk gently until the chocolate is melted and
smooth, then whisk in the hot water. Working quickly so it doesn’t cool and thicken, pour the
glaze onto the center of the tart, then carefully tilt the tart around to allow the glaze to run
evenly to the edges. Let stand until the glaze is set, about 1 hour, and leave out at room
temperature until serving.

Recipe by Charbel Aoun

chef-charbel-aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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