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Blood Orange Tart with Chocolate Orange Crust

Chocolate and orange are a marriage made in dessert heaven. Serve this visually attractive, delicious tart all year-round.


Chocolate and Orange Short Crust
1 11-inch fluted tart pan with a removable bottom
1 cup plus 2 Tbsp. all purpose flour
1/4 cup cocoa powder
1/2 cup powdered sugar
Pinch of salt
10 Tbsp. unsalted butter at room temperature
1/4 tsp. vanilla
1 tsp. orange zest
Blood Orange Curd
1 Tbsp. finely grated blood orange zest
1 cup freshly squeezed blood orange juice
3 Tbsp. freshly squeezed Meyer lemon juice
12 Tbsp. unsalted butter – diced, at room temperature
1/2 cup sugar
4 eggs
4 egg yolks
Creme Fraiche Topping
1 cup creme fraiche
1 tsp. lemon zest
3 Tbsp. sugar


Chocolate and Orange Short Crust
Combine the flour, cocoa powder, powdered sugar, butter, and salt in 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 degrees F.
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.
Blood Orange Curd
Combine the juices and zest; 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; 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; fill the crust several hours before serving.
Creme Fraiche Topping
Combine the creme fraiche, lemon zest, and sugar. Whip until light and fluffy. Spread over the top of the tart before serving.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.