Professional Baker Teaches You How To Make CHOCOLATE ORANGE TARTS!
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- It's time to take your chocolate pastry baking game to the next level! You've already mastered the basic chocolate dough, the chocolate slice cookie, and the more advanced Tarte au Chocolat! Now it's time to put your skills to the test and try your hand at Chocolate Orange Tarts! Follow along as Chef Anna Olson walks you through all the steps you'll need to master in order to make this most amazing of chocolate pastries!
Use the recipe below and let us know how it turned out in the comments!
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Ingredients
Chocolate Pastry
½ cup unsalted butter, room temperature
½ cup icing sugar, sifted
3 large egg yolks
1 cup cake and pastry flour
¼ cup Dutch process cocoa powder
2 Tbsp cornstarch
½ tsp salt
Filling
1 egg white, lightly whisked
3 large eggs, separated
½ cup sugar, divided
2 tsp finely grated orange zest
1 tsp vanilla extract
¼ cup Dutch process cocoa powder, sifted
3 oz bittersweet chocolate, melted (but still warm)
1 oz orange liqueur
Directions
1. For the crust, beat the butter and icing sugar until smooth, then add the egg yolks all at once and beat until well combined.
2. In a separate bowl, sift the flour, cocoa powder, cornstarch and salt. Add this to the butter mixture and stir until evenly combined. Shape the dough into a disc, wrap and chill until ready to use.
3. Knead the chocolate pastry dough once or twice on a lightly floured work surface to soften, then roll out the dough to a circle just less than ¼-inch thick. Cut circles of the pastry to line eight 4-inch fluted tart shells (removable bottom is ideal), pressing the dough into the shells and trimming away any excess. Dock the pastry with a fork. Chill the tart shells for at least 20 minutes.
4. Preheat the oven to 350 F. Place the chilled tart shells onto a baking tray and bake them for about 18 minutes, until you see that the pastry has an even, dull finish. As soon as the tart shells come out of the oven, brush the surface of the shell with 1 lightly whisked egg white (this creates a seal to prevent the filling from seeping in and making the crust soggy). Allow to cool while preparing the filling.
5. For the filling, whip the remaining 3 egg whites until foamy then slowly add ¼ cup of the sugar, whipping on high speed until the whites hold a soft peak when the beaters are lifted. Set aside.
6. Whip the 3 egg yolks with the remaining ¼ cup of sugar, the vanilla and orange zest by hand until pale and thick. Fold the egg whites into this yolk mixture. Gently whisk in the cocoa powder, then whisk in the melted chocolate and orange liqueur. Pour this into the cooled tart shells and bake for about 8 minutes (oven still at 350 F) until the tarts just begin to lose their shine around the edges, but the centre is still dark and glossy. Allow the tarts to cool 2 minutes, before carefully removing them from their shells to serve warm.
7. Alternatively, you can prepare the filling, fill that tarts and chill them until ready to bake. Simply add an additional 2-3 minutes to the bake time.
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Anna, instead of the orange liqueur, try using Sabra. It's an Isreali liqueur that is chocolate and bitter orange. Just fantastic. :D
Its look so yum ... perfection dessert
Delicious Chocolate Pastry girl, love how unique and chocolaty they are, definitely getting a like from me. Keep up the amazing work, looking forward to your next cake, pie or chocolate video, I love them all!!
Thanks Cindys Kitchen
Hi Anna, love your desserts and love the way you explain so easy. I am from Perú and hope some day you come to visit us. One question, May I put merengue on the top?? Thank you
You can put meringue or just whipped cream.
@@ohyum thanks flor answering.
Stop making me drool lady!
This looks delicious.
Have you ever used kumquats for this dish?
Do you use Dutch processed?
Nice dessert ~👍
Hihi anna, we dont need to blind bake the shells with weight on it? Like using baking beans etc?
Hi Anna! Tried this recipe and absolutely loved it!!! Just wanted to know one thing - can I bake the tart shells, fill them with the chocolate mixture and refrigerate them and bake them some other time? Or does the filling have to be made and baked on the same day?
Thanks for this recipe!My only problem was that the dough was too sticky so I had to add extra flour.Other than that success!!
I love you Anna x3 I wish you would see this♡
Chocolate dough 🗣️
Bake the tart shells for about 18 minutes 😺
Egg white 🏖️
Eggs 🤺
Sugar 💮
Orange zest 🦥
Vanilla 🐼
Dutch processed unsweetened cocoa powder 🧁
Melted chocolate 👨❤️💋👨
Orange liqueur 🍓
I love u anna! 😊😍
My family love you and whenever i play ur video they all love the song intro. If i dont play it for few days they will miss it. I did a lot of ur recipes. 😊
Any alternative for orange liquor.
water or more vanilla extract
Can't we use orange juice
Beauty❤
Anna, can these torte shells be made in advance then chilled and the rebaked or is it best to just make them the same day you make the filling?
Yes...You can make the dough and bake it (up to step 4 in the recipe) then you can use them another day. Make sure once they cool you cover them or place in an airtight container so they don't go soft from the humidity.
Wow😊
British Strawberry shortcake!
She already did it
colorfullbutterfly Ik but I want the recipe. Because in the full video the first thing she baked is the scones with strawberry, and then 2nd British Style strawberry shortcake/ Victoria Sponge Sandwich cake. But she didn't post that. And the 3rd Strawberry and Gelatine cake like and the bottom of it is the cake of british shortcake. The 4rd was triffle using strawberries,cake etc. If you have the link of that video can you comment it here? Thanks. Because I am learning about Food Science so by seeing different technique of baking cakes I can master in the world of baking
working on it. Thanks
Oh Yum with Anna Olson your welcome!
Can I use orange juice instead of orange liqueur?
Chef if i make this big as tart au chocolate, what temperature and time i should set?
Just keep an eye on the crust. set for 18 minutes then add as needed. Bake the tart filling until it achieves the results described in the recipe. Here is another larger chocolate tart you can try. th-cam.com/video/Hp_TQ_Nqwns/w-d-xo.html
歌: 蓋歌ミコキレ音尚音闇
😻😻😻
蓋歌ミコの消失
I’ve just gotten your book, I’m so glad I found these videos!!!
i dont mean to be offtopic but does anyone know of a trick to get back into an Instagram account?
I somehow forgot my login password. I love any tips you can offer me
@Liam Christian instablaster :)
لذيذة لذيذة شكولاتة في شكولاتة 😋
للأسف .. في كل مكان بيض!!؟
دائما تبدين جميلة 😍
شكرا جزيلا 🌹
She’s done it again! I can’t stop drooling! Looks delish!
Thank you Madison!
Sis how to make dough where is the recipe
Hi,
Could it be possible to give the ingredients on grammes measurements.thank you
Here is a chart to help you. annaolson.ca/baking-conversions
@@ohyum Merci beaucoup.
From a Frenchman : I love the way you say "tarte au chocolat" :)
Perfection!
Anna, What is cake and pastry flour? If I can not find it in stores (Israel) is it possible to make it myself at home?
Any substitute of orange lacquer? Can i use juice?
You can just omit the liqueur. Add a little extra orange zest to enhance the flavour.
You can omit the liqueur and just add more zest for flavour.
Anna please show us your Bichon recipe
Any substitute for liqueur
Very yummy😋
We agree! Thank you for watching!
Could you replace the vanilla added to the egg yolks with some Cointreau liqueur- to add to the orange flavour of the orange zest?
The vanilla is there to enhance the other flavours. I wouldn't add more liqueur. If you want to get more orange flavour, I would add more zest.
❤❤❤
😋😋😋😋😋😋💐
It’s so yummy!
What is the blue powdery thing inside one of the jars behind you?
coloured sugar
You want me to eat uncooked eggs ?
Hi, Anna
Tart pan size?
looks really yummy! Why not add the cocoa to the egg yolks and then add the whipped whites?
You want to add air to the recipe to make it lighter. By separating the whites and whipping them and then adding in at the end it ensures the air stays in the batter.