Preparation:
In a food processor with a metal blade process the flour, 1/4 cup superfine
sugar, 1/3 of zest. Add butter and process for 20 to 30 seconds until
mixture
resembles course crumbs. Add yolks and using pulse-action process until
dough
begins to stick together; DO NOT allow pastry to form a ball or pastry will
be
tough. If dough appears dry, add 1 - 2 tablespoons ice water, little by
little, just until dough holds together. Turn dough on to lightly floured
surface and knead gently until blended. Shape into flat disc and wrap in
plastic wrap. Refrigerate 2 - 3 hours or overnight.
Lightly butter a 9 inch tart pan with removable bottom. Soften dough for 5 -
10 minutes at room temperature. On a well floured surface, roll out dough
into
an 11 inch round, about 1/8 inch thick. Ease dough into pan. With floured
fingers, press overhang down slightly.
Roll a rolling pin over edge to cut off excess dough. Now press thicker top
to
form a rim slightly higher than pan. Prick bottom with fork. Refrigerate for
1
hour. Preheat oven to 400. Line tart with foil or wax paper and fill with
dry
beans or rice. Bake for 5 minutes, then remove foil and beans or rice and
bake
for 5 more minutes, until set. Remove to wire rack to cool slightly.
Lower temperature to 350
Prepare filing. In a medium bowl beat 2 eggs, 3 tablespoons superfine sugar,
remaining zest and liqueur. Blend in cream. Sprinkle the chocolate evenly
over
bottom of tart shell, then sprinkle the pine nuts. Place pan on cookie sheet
and gently pour egg and cream mixture into the shell. Bake for 20 - 30
minutes, until pastry is golden and filling is set. Remove to wire rack and
cool slightly.
Prepare decoration. * With vegetable peeler, remove thin strips of orange
zest
and cut into thin strips. In a small saucepan over high heat, bring the
strips, sugar and water to a boil. Boil for 5 - 8 minutes until syrup is
thickened; then stir in 1 tablespoon cold water to stop cooking.
With a pastry brush, carefully brush tart with the syrup and arrange the
orange strips over tart. Remove from pan. Serve warm
* If you don't want to prepare the garnish you can heat 2 tablespoons
marmalade and 1 teaspoon water until dissolved. Brush over surface of warm
tart.
NOTE:
Lemon zest can be used instead of orange in this colorful dessert.
And a combination of white and plain chocolate used instead of plain.
This takes a little work to prepare but is worth the effor |
