Rosemary & Orange Dark Chocolate Tart
Serves 1260 mins prep25 mins cook
This Rosemary Dark Chocolate Tart is a twist on a classic - consisting of a chocolate tart shell with a dark chocolate filling infused with orange zest and rosemary
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What you need
Instructions
Crystallized Rosemary 2 Whisk up your egg white until it starts to become foamy. 4 Then, using a pastry brush, paint each rosemary sprig with egg white and sprinkle sugar on top. 32 Lay each sprig on a baking sheet with parchment paper and place it in a cool area for 8 hours. Rosemary & Orange Chocolate Filling 31 In order to make your chocolate & orange filling combine your cream, butter, rosemary and orange peel into a small saucepan. Heat the mixture on low until liquid is simmering, then remove the saucepan from heat. In order to properly infuse your cream, allow the mixture to sit in a fridge for 1-2 hours or even overnight! 30 Once your cream has been infused, bring it back to a simmer by heating on low. Place the chocolate in a heat-proof bowl over simmering water and allow the chocolate to melt slowly. Once melted, strain the infused cream into your chocolate and discard the rosemary and orange peel. 14 Stir the chocolate and cream together until smooth and set aside. 16 Place your egg, yolks, and sugar into the bowl of an electric mixer and whisk on medium until your mixture is light, pale and frothy. 18 Slowly pour the egg mixture into the chocolate, while mixing, until combined. Assembly 22 This recipe requires you to parbake the tart shell before adding the chocolate filling and completing the bake. Blind bake your tart shell at 350 degrees F for 15 minutes before removing pie weights. 24 Pour the chocolate mixture into the tart shell and smooth top. Bake the tart for another 12 minutes and then allow to cool completely. 26 To garnish, sprinkle orange zest over the top of your tart and set crystallized rosemary sprigs on top!View original recipe