No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chocolate Roasted-Orange Tart

This recipe showcases the navel orange variety known as Cara Cara.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes one 9-inch tart
Chocolate Roasted-Orange Tart

Photography: David Meredith

Source: Martha Stewart Living, February 2012

Ingredients

For the Tart Shell

  • 1 cup all-purpose flour, plus more for rolling
  • 1/3 cup unsweetened cocoa powder
  • Salt
  • 1 stick unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 teaspoon pure vanilla extract
  • 3 tablespoons heavy cream

For the Roasted Oranges and the Filling

  • 5 Cara Cara oranges
  • 1 1/4 cups fresh orange juice
  • 1/3 cup granulated sugar
  • 1 cup (8 ounces) mascarpone cheese
  • 2 teaspoons confectioners' sugar

Directions

  1. Make the tart shell: Sift together flour, cocoa powder, and 3/4 teaspoon salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg yolk and vanilla to combine, scraping down side of bowl if needed. Reduce speed to low, and add flour mixture in 3 additions, alternating with cream and beginning and ending with flour mixture. Shape dough into a disk, and refrigerate, wrapped in plastic wrap, for at least 30 minutes and up to 2 days.

  2. Preheat oven to 350 degrees. Roll out dough to a little less than 1/4-inch thickness on a lightly floured surface. Fit dough into a 9-inch fluted tart pan with a removable bottom. Trim edge flush with top edge of pan. Chill in freezer until firm, about 15 minutes. Prick bottom all over with a fork, and bake until firm, about 20 minutes. Let shell cool in pan on a wire rack.

  3. Meanwhile, make the roasted oranges: Reduce oven temperature to 325 degrees. Leaving peel on, cut 4 oranges into 1/4-inch rounds, and arrange in a single layer on a rimmed baking sheet. Pour 1/4 cup juice over oranges, cover tightly with parchment, then foil, and cook until peel is tender, about 2 hours, adding 1/4 cup juice every 30 minutes.

  4. Increase oven temperature to 375 degrees. Remove foil and parchment, and sprinkle oranges with granulated sugar. Add remaining 1/4 cup juice, and roast oranges for 15 minutes. Add 2 tablespoons water, and roast until slightly golden and dry, 2 to 3 minutes more. Cool completely.

  5. Make the filling: Finely grate zest from remaining orange, about 1 1/2 teaspoons, and stir together with mascarpone and confectioners' sugar in a small bowl. Spread filling in tart shell, and arrange roasted oranges on top, overlapping slightly.

Cook's Note

Store at room temperature for up to 1 day.

Related Topics