Chocolate and orange tart

Huile d'olive d'Aix-en-Provence – olives maturées PDO

Mature flavour

Preparation

30 min

Resting time

2h30

Cooking time

30 min

Dessert Vegetarian

Ingredients

For 6 personnes

For the pastry:

250g white flour (T65)
1 teaspoon of fine salt
6 cl of traditional-style olive oil
12 cl of cold water
15g of orange peel or 1 teaspoon of orange extract (if using extract, use only 10 cl of water)

For the orange curd:

2 untreated oranges
4 tablespoons of honey (orange blossom, for example)
2 eggs
1 tablespoon of cornflour
3 tablespoons of mild-flavoured olive oil

For the chocolate ganache:

200g of dark baking chocolate
15 cl of single cream
1.5 tablespoons of traditional-style olive oil

Tip

This recipe for a chocolate and orange tart pairs beautifully with ‘old-fashioned’ olive oil. ‘Old-fashioned’ olive oil offers notes of black olives, cocoa, sourdough bread, vanilla and candied fruit, without any bitterness. Within this range, you’ll find: Vallée des Baux-de-Provence olive oil – ripened olives PDO, Aix-en-Provence olive oil – ripened olives PDO, Provence olive oil – ripened olives PDO and olive oils made from ripened olives.Olive oils with a subtle flavour are generally made from fresh olives harvested at full ripeness. These mild oils often have fruity notes (yellow fruits, dried fruits, etc.), and sometimes floral notes… This category includes, in particular: Nyons olive oil PDO, Nice olive oil PDO, oil from the Lucques and Négrette varieties, Tanche, Cailletier, etc., which will pair perfectly with this orange and black olive salad.For fans of chocolate tarts, do give the chocolate and caramel tart made with French olive oil a go…

Instructions

Prepare the pastry: mix the flour, salt and very finely chopped orange zest in a mixing bowl. Add the traditional-style olive oil and water (add the orange flavouring at the same time as the liquids, if using).
Quickly knead the dough into a ball. Roll it out on a floured work surface and place it in the tin. Leave to rest in the fridge for 30 minutes, prick the pastry with a fork, then blind-bake (20 to 30 minutes at 180°C).
Next, prepare the orange curd: wash and dry the oranges. Zest the oranges and set aside.
Squeeze the oranges. Put the juice and zest into a saucepan, then pour in the honey. Once it has melted, whisk in the cornflour to prevent lumps from forming.
Crack the eggs into a bowl and whisk them. Pour them into the saucepan, stirring with a whisk. Turn up the heat slightly and cook, whisking continuously, until the mixture thickens and becomes nice and creamy. Remove from the heat and gently stir in the mild-flavoured olive oil.
Leave the orange curd to cool in a bowl, then pour it over the cooled pastry and set aside in the fridge.
Meanwhile, prepare the chocolate ganache. Heat the cream, then pour it over the chocolate, which has been broken into pieces. Wait a few moments for the chocolate to melt, then stir until it has melted completely. Next, add the traditional-style olive oil and stir until smooth (without emulsifying – there must be no bubbles in the ganache).
Pour the ganache over the orange curd and chill the tart in the fridge for at least 2 hours.

Tip

We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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