Aztec Bittersweet Chocolate Tart
INGREDIENTS
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FOR THE PASTRY:
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1/2 cup + 1 tablespoon unsalted butter
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1 1/2 tablespoon vegetable oil (I used canola)
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4 tablespoons water
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1 tablespoon granulated sugar
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1 scant teaspoon flake salt such as fleur de sel
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1 1/2 cups + 3 tablespoons all purpose flour
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FOR THE CHOCOLATE LINING:
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1/3 cup good bittersweet chocolate, chopped (I used Scharffen Berger Bittersweet Baking Chunks with 70% Cacao)
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2 tablespoons Grand Mariner (optional)
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FOR THE BITTERSWEET CHOCOLATE FILLING:
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1 1/2 cup half and half
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9 ounces good bittersweet chocolate, chopped (This is approximately 1 3/4 cups + 2 tablespoons of Scharffen Berger Bittersweet Baking Chunks)
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3 tablespoons granulated sugar
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1/4 teaspoon flake salt such as fleur de sel
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2 large room temperature eggs, beaten
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1/4 to 3/8 teaspoon chipotle chili powder
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3/8 teaspoons adobo chili powder
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FOR THE CHOCOLATE-DIPPED ORANGE RIND:
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1/4 cup good bittersweet chocolate, chopped (I used Scharffen Berger Bittersweet Baking Chunks with 70% Cacao)
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1 large navel orange
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