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Martha's chocolate roasted-orange tart
Martha's chocolate roasted-orange tart
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Prep Time:
50 minutes
Cook Time:
150 minutes
Total Time:
200 minutes
Indulgent blood orange and mascarpone dessert inspired by Martha Stewart.
Ingredients:
  • 250g mascarpone cheese, softened
  • 6.00 gm icing sugar mixture
  • 250.00 ml plain flour
  • 42.90 gm NESTLÉ BAKERS' CHOICE Cocoa
  • 1.80 gm salt
  • 125g unsalted butter, softened
  • 53.75 gm caster sugar
  • 1 large egg yolk
  • 2.20 gm vanilla extract
  • 40.40 gm thickened cream
  • 4 blood oranges
  • 328.13 gm fresh orange juice
  • 70.95 gm caster sugar
Instructions:
  • For the pastry: In a medium bowl, sift flour, cocoa powder, and salt. Using an electric mixer, beat butter and sugar until light and fluffy, about 5 minutes. Mix in egg yolk and vanilla. Gradually add flour mixture and cream alternatively in 3 parts on low speed. Shape dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
  • 1. Preheat the oven to 180C/160C fan-forced. Grease a 22cm round loose-based fluted tart pan. 2. Roll out the dough on a lightly floured surface until 5mm thick. 3. Line the base and sides of the prepared pan with the dough, trimming the edges. 4. Prick the base all over with a fork and freeze for 15 minutes. 5. Place the pan on a baking tray and bake for 20 minutes or until firm. 6. Allow to cool in the pan.
  • Prepare Roasted Oranges: Lower oven temperature to 160C/140C fan-forced. Slice 3 oranges into 5mm-thick rounds with peel intact. Place them in a single layer on a rimmed baking tray. Drizzle 1/4 cup orange juice over the oranges. Cover tightly with parchment paper and foil. Roast for 2 hours or until the peel is tender, adding 1/4 cup orange juice every half hour (3/4 cup total).
  • Preheat oven to 190C/170C fan-forced. Remove foil and baking paper. Sprinkle orange slices with caster sugar and pour remaining 1/4 cup juice over them. Roast uncovered for 10 minutes. Add 2 tablespoons cold water and roast for an additional 2 to 3 minutes until slightly golden and dry. Allow to cool completely.
  • Grate the remaining orange zest finely. Mix the zest with mascarpone cheese and icing sugar in a bowl. Spread the mixture evenly into the tart case. Place the roasted oranges on top in a slightly overlapping pattern. Serve as desired.

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