Chocolate and Orange Tart

You may not think of Chocolate and orange as flavor combination but the truth is the two work beautifully together. Chocolate on it's own is very rich and decadent so adding fresh orange zest really brings a much needed element of freshness. Poured into a sweet pastry shell, this Orange Chocolate tart is one of my favorite deserts and is quick and easy to assemble. Perfect for a last minute dinner party of sweet tooth attack.
 
For the filling
8 ounces of dark or semi sweet chocolate
8 ounces of milk chocolate 
3/4 cup of heavy cream
4 Tablespoons of butter
The juice and zest of 1 fresh Orange
For the Crust
1 stick of soft butter
1/2 cup of sugar
1/2 teaspoon of vanilla extract
1 egg
Pinch of salt
1-3/4 cups of flour 


First step is to assemble the pastry. By hand or with an electric mixer, whip the butter and sugar together until light and fluffy. Add the egg and the vanilla extract and beat until they are incorporated. Sift the flour to ensure there are no lumps and add it along with the salt to the butter mixture. Fold together until a dough begins to form and then dump it out onto a clean and lightly floured working area. Mix the dough by hand into a flat disc. Wrap with plastic wrap and chill for about 30 minutes.

Once the dough has chilled, place on a floured surface and roll out. Grease a 9 inch tart pan and gently place the dough into the pan pressing it into the corners. Leave the excess dough hang from the tart pan for the time being and using a fork, prick a few wholes in the bottom of the dough to allow steam to escape. Very cold butter is the key to a good dough so we need to chill it once again in for about 20 minutes. Once chilled, preheat oven to 375 and bake for 12 to 15 minutes until the dough is golden brown. Use a knife to trim off the edges and allow to cool.

Use a  double boiler, which is simply a heat proof bowl over top a pot of gently simmering water (Important reminder- never should the water actually touch the bottom of the bowl) melt the chocolate, heavy cream, butter, and orange juice together. Once the chocolate has completely melted, remove from the heat and pour into our chilled pastry dough. Allow the chocolate to set in the dough by resting in the fridge just until the chocolate is firm enough to cut. Garnish with fresh orange zest and serve with a mound of freshly whipped cream.