Chocolate Roasted-orange Tart

Total Time: 2 hrs 55 mins Preparation Time: 35 mins Cook Time: 2 hrs 20 mins

Ingredients

• 1 cup all-purpose flour, plus more for rolling
• 1/3 cup unsweetened cocoa powder
• salt
• 1/2 cup unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1 large egg yolk
• 3/4 teaspoon pure vanilla extract
• 3 tablespoons heavy cream
• 5 navel oranges (cara cara recommended)
• 1 1/4 cups fresh orange juice
• 1/3 cup granulated sugar
• 1 cup mascarpone cheese (8 ounces, or use soft cream cheese)
• 2 teaspoons confectioners' sugar

Recipe

• 1 make the tart shell: sift together flour, cocoa powder, and 3/4 teaspoon salt in a medium bowl. beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. beat in egg yolk and vanilla to combine, scraping down side of bowl if needed. reduce speed to low, and add flour mixture in 3 additions, alternating with cream and beginning and ending with flour mixture. shape dough into a disk, and refrigerate, wrapped in plastic wrap, for at least 30 minutes and up to 2 days.
• 2 preheat oven to 350 degrees. roll out dough to a little less than 1/4-inch thickness on a lightly floured surface. fit dough into a 9-inch fluted tart pan with a removable bottom. trim edge flush with top edge of pan. chill in freezer until firm, about 15 minutes. prick bottom all over with a fork, and bake until firm, about 20 minutes. let shell cool in pan on a wire rack.
• 3 meanwhile, make the roasted oranges:.
• 4 reduce oven temperature to 325 degrees. leaving peel on, cut 4 oranges into 1/4-inch rounds, and arrange in a single layer on a rimmed baking sheet. pour 1/4 cup juice over oranges, cover tightly with parchment, then foil, and cook until peel is tender, about 2 hours, adding 1/4 cup juice every 30 minutes.
• 5 increase oven temperature to 375 degrees. remove foil and parchment, and sprinkle oranges with granulated sugar. add remaining 1/4 cup juice, and roast oranges for 15 minutes. add 2 tablespoons water, and roast until slightly golden and dry, 2 to 3 minutes more. cool completely.
• 6 make the filling: finely grate zest from remaining orange, about 1 1/2 teaspoons, and stir together with mascarpone(or cream cheese) and confectioners' sugar in a small bowl. spread filling in tart shell, and arrange roasted oranges on top, overlapping slightly.