(Chocolate & orange tart - Our recipe)

1 sheet frozen puff pastry (from a 17 1/4 - ounce package), thawed
200 g (7 oz) plain chocolate (dark chocolate)
125 ml (4 fl oz - 1/2 C) whipping cream
100 g (3 1/2 oz) sugar
White flour
Unsalted butter
50 ml (2 fl oz - 1/4 C) orange-flavoured liqueur
3 oranges
Pinch of cinnamon

Time:
preparation: 20 minutes
cooking: 40 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Melt the chocolate in a bain-marie together with 2 tablespoons of liqueur. Switch off the gas and add half the sugar and cream. Stir very well.
Preheat oven to 180°C (350°F). Roll out the pastry in a lightly floured surface with a lightly floured rolling pin. Transfer it on a buttered cake tin. Prick the dough with a fork and pour in the chocolate mixture. Don't fill the tart completely; remember you have to arrange orange segments on the surface. Bake for 25- 30 minutes or until pastry is golden brown.
Let the tart cool before taking it away from the tin.
In the meanwhile peel the oranges and divide them in segments. Remember to remove all traces of white pith. The white part of the peel is tasteless and spongy.
Then add water to the the remaining liqueur to reach 50 ml (2 fl oz - 1/4 C). Add the remaining sugar and cinnamon. Bring to the boil on high heat. At this point add the orange segments and let them boil for 2 minutes. Stir very slowly.
Arrange the segments on the surface of the tart. You can brush the top with the remaining juice of the cooked oranges. Look at the photo for more details.

Note

- If you want, you can prepare the puff pastry by your hands. The best thing is to double the doses.
- Prepare this tart in advance, its taste is better.
- You can modify the sugar quantity according to your personal taste.

What's the right wine?

Our suggestion is: it’s difficult to combine the right wine with chocolate. The best thing would be to serve a liqueur after.