with a light blood orange inspiration
1 stick unsalted butter, softened
1 cup sugar
1 1/4 cups all-purpose flour
3 ounces dark chocolate, chopped
Blood Orange Filling
1 envelope granulated gelatin
6 large egg yolks
1 cup sugar
1 pound cream cheese (not reduced-fat)
1 1/2 cups heavy cream
Zest of 2 blood oranges
Juice of 1 blood orange
Juice of 1 orange
- Preheat the oven to 375°F.
- Make the crust. Using a hand mixer, cream together the butter and sugar until sandy in texture. Mix in the flour until you achieve a fine crumb. Press the crumb mixture into the bottom and up the side of a 10-inch pie pan or a tart pan with a removable bottom to form a thick crumb crust.
- Bake until golden brown, about 12 minutes. Remove from the oven and arrange the chocolate chunks evenly over the bottom of the crust. Wait until the chocolate begins to melt (about 1 minute) then use an offset spatula to gently spread the chocolate evenly over the bottom of the crust. Set aside to cool completely.
- Make the filling. Sprinkle the gelatin over a few tablespoons of cold water. Set aside to soften and swell.
- Whisk the yolks and sugar together until thick and custardy. Add the cream cheese and beat until fluffy.
- In a heavy-bottomed pan, bring the heavy cream, orange zest, and orange juices to a simmer. Whisk in the bloomed gelatin until dissolved. Remove from the heat and let the flavors infuse, about 5 minutes.
- While beating the cheese mixture continuously, slowly drizzle in the warm, orange-scented cream. Do this slowly so as not to scramble the yolks. Whisk until completely combined. Set aside to cool.
- Once the filling is cool to the touch, pour into the chocolate-lined shell. Cover and refrigerate overnight or for at least 6 hours before serving.
Quantity: 8 to 10 servings