Blood Orange Tart with Chocolate Orange Crust

Name: Sunkist Growers
Price range: $

Chef Cindy Pawlcyn, Napa Valley, CA

Serves: 4

Ingredients

Combine the flour, cocoa powder, powdered sugar, butter, and salt in a bowl of a stand mixer with paddle. Mix on speeds 1-2 until the mixture comes together. Add the vanilla and orange zest.
Press the dough evenly into the tart pan and the fluted edges. Chill until firm.
Preheat oven 375°.
Line the pan with foil and bake for 15 minutes. The baked dough may puff up, press down with the back of a spoon or spatula. Let cool.

Combine the juices, zest and reserve.
Whisk the yolks, whole eggs and sugar in a non-reactive bowl that will sit over a pot of simmering water to create a bain marie or double boiler.
Continue to whisk the mixture over simmering water until thick and lighter in color. Add 1/3 of the fruit juice. Whisk until it begins to thicken then add the remaining 2/3 juice continuing to whisk constantly. The curd must be quite thick and have absorbed all of the foam and the whisk will leave a trail at the bottom of the bowl. Off the heat whisk in the butter until blended.
Pour into the baked crust or chill the curd in the refrigerator and finish the tart the following day. The curd holds overnight covered, then fill the crust several hours before serving.