Growing up we always went to Swenson’s when we wanted ice cream; it was a San Francisco original and never disappointed. When I was very young I liked bubble gum ice cream but once I matured some and discovered Swiss Orange Chip there was no turning back. Orange continues to be my fruit of choice when it comes to chocolate but I rarely see it on dessert menus. Memories of Swenson’s ice cream led me to this dessert. When I saw Dories Greenspan’s "double chocolate and banana tart" I was inspired to try something similar with oranges and enter into food52’s week 28 contest. (Find a link at the end of this post.)
Are you a fan of Armistead Maupin’s “Tales of the City?” Can you name Mary Ann Singleton’s favorite Swenson’s ice cream flavor? Yep, Swiss Orange Chip but I swear I liked it first. Maybe the upcoming musical at A.C.T. inspired me too.
1 ¼ cup flour
¼ cocoa powder
2 tablespoons sugar
zest from one orange, save fruit for tart topping
½ teaspoon salt
10 tablespoons butter, cut in small pieces and well chilled
2 tablespoons heavy whipping cream
1 large egg
Preheat oven to 400 degrees.
Combine flour, sugar, cocoa, sugar, orange zest, butter, and salt in the bowl of a food processor. Pulse until the butter is the size of a pea.
In a bowl or measuring cup with a spout whisk together cream and egg, processor is running pour into flour mixture. Process just until the dough comes together.
Press the dough evenly into a 9-inch tart pan with a removable bottom. Put a piece of parchment larger than the tin over the dough, extending above the pan. Fill the parchment with pie weights, beans or rice. It gets tricky here because a standard crust is baked until golden brown but that test doesn’t work with chocolate. Make sure the crust looks and feels baked but doesn’t smell burnt. Bake for 20 minutes with the weights in, remove the weights and cook another 10 minutes until the bottom is fully cooked. Cool completely on a rack before filling.
¼ cup heavy whipping cream
1/8 teaspoon orange oil
3 tablespoons butter
½ cup sugar
2 ½ tablespoons corn syrup
Whisk together ¼ cup cream and 1/8 teaspoon orange oil, set aside until needed.
Melt butter in a small saucepan over medium heat. Add sugar and corn syrup, using a silicon spatula stir gently until sugar is melted. Once melted only stir to avoid hot spots, remove from heat when cream turns a light to medium tan color. The sugar and corn syrup should be over the heat about 4 minutes. Whisk cream and oil into the hot mixture. Cool slightly, pour into cooled crust, and tilt to coat crust evenly. Chill in refrigerator to set caramel.
Bittersweet Orange Ganache and Fresh Orange Topping
8 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
¼ teaspoon orange oil
4 tablespoons, unsalted butter, room temperature, cut into several small pieces
3 large navel oranges (one of them should be the orange from the crust)
2 tablespoons orange marmalade
Place chocolate in a heatproof bowl. Heat 1 cup cream and ¼ teaspoon orange oil to boiling and pour over chocolate. Let sit for about 30 seconds and stir gently until combine and the chocolate is melted.
Add butter to chocolate, one piece at a time, until butter is melted and completely integrated and mixture is at least room temperature. Stir gently to avoid bubbles.
Pour over caramel layer and return to refrigerator to set.
Peel and section oranges over a bowl (See link to technique below). Once the ganache is set, lift the sections from the juice and place around the edge of the tart, on the ganache just inside the crust. Add 1 tablespoon of orange juice, use the juice left from the sections and add water to reach 1 tablespoon of liquid, if needed to marmalade and melt in the microwave. Drizzle over orange sections. Return to refrigerator to set glaze.
The tart should not be refrigerator cold when cut and served.