Oh, and it’s been a few weeks that I had cooked the chocolate pie and the blood orange but I had not yet had time to write the recipe to share here. Good, all of a sudden, it was more in the mood for strawberries fresh than chocolate pie, but it was so good that I could not keep it selfishly for me. And at the same time, with the rotten time he’s done, it’s just the kind of dessert one needs ! It is where my ‘month of may, do as you please…’ ?! ��

I had this recipe specially for my father because I know he loves the association of chocolate and orange and it was to celebrate his retirement, the start of a great holiday, what !!! Personally, I’m not a big fan of this combination but I have to admit that it was well balanced and really good !


Chocolate pie and orange {blood}

To 8 In a pie dish 29 cm Save Print Ingredients

  • 2 blood oranges
  • 80 g powdered sugar
  • 12 cl of water
  • FOR THE GANACHE
  • 250 g of dark chocolate
  • 40 cl double cream
  • 1 egg
  • Zest of 1 organic orange
  • FOR THE PASTRY
  • 200 g of flour
  • 100 g of soft butter
  • 2 tablespoons of unsweetened cocoa powder
  • 1 tablespoon of icing sugar
  • 1 pinch of salt
  • 8 cl of water

 

Instructions

  • Prepare the oranges the day before.
  • Cut into thin slices with the skin. In a saucepan, pour 80 g of sugar and water, add the sliced oranges and let simmer over medium heat for 15 to 20 minutes.
  • Leave to cool in the syrup until the next day.
  • Prepare the pie dough. In a bowl, mix together the sifted flour, the soft butter, the salt, the cocoa and the icing sugar. Add little by little water until a ball is formed. Let dough rest in the fridge for 2 hours, food in the film.
  • Leave at room temperature 1 hour before work.
  • At the time you make your pie, preheat your oven to 180°.
  • Spread the cocoa paste, place in a pie dish, prick the bottom and place the balls of cooking or dried vegetables. Cook for 20 minutes. Remove balls from cooking and allow to cook for another 10 to 15 minutes.
  • During this time, prepare the ganache by gently heating them in a saucepan with the cream, orange zest and dark chocolate.
  • Beat the egg in a bowl and pour in the cream mixture-chocolate, continuing to whisk. Then pour on your tart and let it cool.
  • Drain the orange slices and place them on the pie.
  • Good tasting !

 



Inspiration : Magazine On The South Side

Written by Doc

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