Seville Orange and Dark Chocolate Tart

Ingredients

• plain flour200g
• powdered sugar80g
• almond flour25g
• cold unsalted butter, cubed120g
• egg yolk1
• cold water15g
• pinch of salt1
• dark chocolate (70%), finely chopped220g
• heavy cream (35%)240g
• unsalted butter, room temperature40g
• Seville orange zest2 oranges
• Seville orange juice, strained60g
• fleur de sel2g
• egg, for blind baking1
• cocoa powder, for dusting5g
• candied Seville orange peel, for garnish40g

Method

1. 1.Combine flour, powdered sugar, almond flour, and salt. Rub in cold butter until the mixture resembles coarse sand.
2. 2.Add egg yolk and cold water. Bring the dough together quickly — do not overwork. Flatten into a disc, wrap, and rest in the fridge for 1 hour.
3. 3.Roll the dough to 3mm. Line a 22cm tart ring and trim cleanly. Chill for 30 minutes.
4. 4.Blind bake (cuire à blanc) at 170°C for 18 minutes with baking weights. Remove weights, brush with beaten egg, and bake a further 6 minutes until golden. Cool completely.
5. 5.Heat cream with Seville orange zest to a gentle simmer. Remove from heat, cover, and steep for 10 minutes.
6. 6.Strain the cream, reheat to just below a boil, then pour over the chopped chocolate. Let sit 1 minute, then stir from the center outward until smooth.
7. 7.Stir in orange juice and room-temperature butter until the ganache is glossy and emulsified.
8. 8.Pour ganache into the cooled shell. Tap gently to level. Refrigerate for 2 hours until just set — the center should have a slight tremor.
9. 9.Before serving, scatter fleur de sel, arrange candied orange peel, and dust lightly with cocoa powder.