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Thursday, June 16,2011

Maya Gold's Chocolate Tart

By Danette Randall

 

Can I get an Amen?

Aaamen.

I don’t like to be left hanging, so I just answer my own questions.

Chocolate worshippers are in for a treat this sweeter-than-sweet, come-to-mama week. I am making a dessert with delicious chocolate from my friends at Green and Black’s Organic. They are a main sponsor for the Aspen Food and Wine Classic this year, and I’m baking up something that tastes spectacular on its own, or pairs perfect with a nice glass of vino.

So this week’s dessert extravaganza is Maya Gold’s Chocolate Tart. What is Maya Gold, you ask? Some of the best chocolate you will ever eat. It’s Green and Black’s dark chocolate infused with spices and a twist of orange. It has a 55 percent cocoa content.

Their selection is amazing, so feel free to choose a bar you love for this recipe. I’m using this one because I can never get enough of the dark chocolate and orange combo. Throw in some spices, and I’m as chocolate-happy as Willy Wonka. I love their ethics as well as their product, which makes for a win-win situation for this dessert diva.

Now, I still love my local peeps at Chocolove — they rock my world with their bars. They always have a booth at the Food and Wine Classic, to which, of course, I make a bee-line. Can’t wait to see them and sample their goods while sipping a nice glass of Rioja.

I’m making a mellow, slightly sweet crust, with a chocolate, orange-infused ganache center. Top this delectable tart with a bit of homemade orange whipped cream and Green and Black’s Organic 85 percent chocolate shaved on top.

So, get your booty on up to the 29th Aspen Food and Wine Classic (June 17-19) and you, too, can savor some chocolate while sipping some wine in the beautiful setting that is Aspen.

Now, follow the directions, put some love into it, and invite me over when it’s done.

Maya Gold’s Chocolate Tart

1-1/4 cups all-purpose flour

2 tbsp. sugar

1/8 tsp. salt

1/2 cup butter (cut in pieces)

2-3 tbsp. cold water

1-1/4 cups heavy whipping cream

3.5-ounce Maya Gold Chocolate bar

3.5-ounce dark 70 percent chocolate bar

2 eggs

1/2 tsp. vanilla Pinch of salt Zest from one orange

For the crust: In large bowl, combine flour, sugar and salt. Cut in butter with pastry blender or large fork. Blend until dough resembles coarse crumbs. Slowly add water, gather dough up and form ball. Place in plastic wrap and flatten into disc. Let sit in refrigerator for at least a half hour.

Preheat oven to 350. Take out dough, place in nine-inch tart pan with removable bottom. Press dough down and up the sides of tart pan. Place tart pan on baking sheet. Add pie weights or glass pie plate on top of dough to keep from puffing up. Bake for 15-20 minutes until starting to turn golden brown. Take out, set aside.

In medium sauce pan, over medium-high heat, bring heavy whipping cream to a simmer. Take off heat. Break up chocolate bars, and place in hot cream. Crack eggs into small bowl, and gently beat. Add vanilla and salt to eggs. Stir chocolate and cream mixture until smooth. Pour a little bit of hot mixture into eggs, and stir. Add egg/chocolate mixture back into pan. Zest one full orange into chocolate, stir until smooth.

Pour into tart crust. Bake for 15-20 minutes until top is set. Take out and let cool. Refrigerate for at least two hours.

To serve, remove tart from ring. Place on serving platter, cut and top with orange whipping cream (recipe below).

Orange Whipped Cream 1 cup heavy whipping cream 1/2 tsp. vanilla extract Juice from 1/2 orange (approx. 2-3 tbsp.) 3 tbsp. powdered sugar In large bowl, blend whipping cream, vanilla and orange juice until it just starts to thicken. Add in sugar, and beat until soft peaks form.

Respond: letters@boulderweekly.com

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