Recipe: Chocolate Orange Tarts with Olive Oil Crusts
Know
what really strikes my fancy? Discovering a dessert that's easy,
impressive looking and delicious. A triple threat if you will. Sadly, I
rarely find these gems, but was lucky enough to come across one recently
at a cooking class
my family and I took. We made "chocolate orange tarts with olive oil
crusts."
At first I was perplexed that we were baking with olive oil vs butter, but let me tell ya, it was phenom. We used two different types of olive oils: a tangerine one and a rich, buttery one. I’m definitely a believer in the power of baking with olive oil now. Butter, you've got some competition friend.
Chocolate Orange Tarts with Olive Oil Crusts
Yield: 12 tarts
Ingredients – Pie Crust
2/3 cup We Olive Mission Olive Oil (any buttery olive oil)
1/3 cup water
1 teaspoon of salt
2 cups All Purpose Flour
Ingredients – Chocolate Filling
2 tablespoons of Tangerine Olive Oil (Blood Orange Olive Oil works too)
2 teaspoons of Sea salt
12 ounces semisweet chocolate chips
1 1/4 cup cream Pro Tip: For a lighter recipe, use vanilla almond milk. Tastes just as good!
Raspberries to garnish
Directions – Pie Crust
1. Whisk 2/3 cup of Olive oil and 1/3 cup of water with fork for 2-3 minutes until emulsified. You will know it is ready when Olive Oil and water have become one and created a cloudy appearance.
2. Add salt and flour continue mixing with fork. Spread on floured cutting board to finish combining by hand. Once mixture becomes tacky and well combined wrap in plastic wrap nd place in fridge for 10 minutes. Pro Tip: We skipped the fridging and it rolled out just fine.
3. Roll out with floured rolling pin until it's roughly 1/8–1/4" thick.
4. Cut into circles with a mug or glass. Press into greased muffin tin and bake for 10 minutes at 350 degrees. Pro Tip: We were very "rustic" with this and didn't spend too much time on the pressing.
Directions – Chocolate Filling
1. In a large bowl, combine chocolate, olive oil and Sea salt.
2. In a small saucepan, bring cream to a bare simmer over medium-high.
3. Immediately pour cream over chocolate and let stand 1 minute.
4. Whisk gently until chocolate melts and mixture is completely smooth.
5. Pour chocolate into cooled pie shells and refrigerate until set, 30 minutes.
6. Slide out with a fork or knife and garnish with raspberries and mint for extra flare.
We had extra choco filling and each of my family members (mostly me) kept going back for a spoonful or five. It. Was. YUM. Special shout out to Chef Lauren for introducing me to this recipe!