Chocolate Orange Pecan Tart
 
Ingredients
  • 1½ cups cream-filled chocolate sandwich cookie crumbs (about 15 sandwich cookies)
  • 4 tablespoons sugar, divided
  • 2 tablespoons Dutch process cocoa powder
  • ¼ cup unsalted butter, melted
  • ½ cup chopped sweetened dried orange slices*
  • ½ cup chopped toasted pecans
  • 3 (4-ounce) bars intense dark chocolate, chopped
  • 2 tablespoons unsalted butter, cubed
  • 2 tablespoons light corn syrup
  • ½ teaspoon fine sea salt
  • 1½ cups heavy whipping cream
  • Garnish: sweetened dried orange slices, fresh rosemary, flaked sea salt
Instructions
  1. Preheat oven to 350°.
  2. In a medium bowl, stir together cookie crumbs, 2 tablespoons sugar, cocoa, and melted butter. Press mixture into bottom and up sides of a 9-inch round fluted removable-bottom tart pan. Place pan on a rimmed baking sheet.
  3. Bake for 10 minutes. Let cool completely.
  4. In another medium bowl, combine chopped orange slices and pecans. Spoon half of mixture into bottom of prepared crust; reserve remaining orange mixture for garnish.
  5. In a large bowl, place chocolate, butter, corn syrup, and fine salt.
  6. In a small saucepan, bring cream and remaining 2 tablespoons sugar to a boil over medium-high heat. Remove from heat, and pour hot cream mixture over chocolate mixture. Let stand for 2 minutes; whisk until smooth. Pour chocolate mixture over orange mixture in prepared crust. Gently tap bottom of pan on counter to release any air bubbles, and smooth top with an offset spatula. Refrigerate until firm, at least 2 hours. Garnish with remaining orange mixture, orange slices, rosemary, and flaked salt, if desired. Refrigerate until ready to serve. Serve at room temperature.
Notes
*We used Trader Joe’s Sweetened Dried Orange Slices.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chocolate-orange-pecan-tart/