Chocolate Orange Curd Tart - flour

Method

• To Make the Pate Sucree:
• Pulse together the flour, sugar, cocoa, and salt in a food processor.
• Pulse in the margarine until combined.
• With the food processor running, add the vanilla and about 2 tablespoons (28 ml) or more of the milk.
• Once a dough ball sticks together, let it whiz around the processor eight or ten times.
• Remove, wrap in plastic, and refrigerate for an hour or overnight.
• Preheat the oven to 350F (180C, or gas mark 4).
• Roll out the dough 1/8-inch (3 mm) thick on a lightly floured surface.
• Cut the dough to fit your tart pans) and place in the pans).
• If using a larger tart pan, fill with pie weights and blind bake until just dry, 15 to 22 minutes for a 10- or 12-inch (25 or 30 cm) pan.
• If using smaller pans, pierce the dough bottom with a fork and bake fat 15 to 20 minutes until just dry.
• Let cool completely at room tempetature.
• To Make the Candied Orange Slices:
• Mix the water and sugar in a large shallow pan or a large stockpot.
• Thinly slice the oranges about 1/8-inch (3 mm) thick and arrange in the sugar-water mixture.
• Bring to a boil and then reduce the heat to a simmer and cook on low for 30 to 40 minutes or until translucent, gently turning occasionally with a fork.
• The rind will fade from bright to muted orange.
• Remove from the syrup.
• Set the syrup aside.
• To Make the Orange Curd:
• Mix the orange juice, zest, sugar, and salt in a large saucepan.
• Bring to a boil and let boil for about 1 minute.
• In a small bowl, whisk together the cornstarch and coconut milk.
• Whisk the slurry into the juice mixture and adjust the heat to medium-low.
• Continue cooking over a light boil, whisking occasionally, until very thick and pudding-like, 8 to 10 minutes.
• Remove from the heat and let cool completely.
• Fill the baked tart shells with the curd.
• Arrange the candied orange slices on top of the curd.
• Drizzle with the reserved syrup.
• Chill for at least 4 hours or overnight before serving.
• Variation:
• Substitute lemons or limes for the oranges.
• If you want something a bit more lowbrow, feel free to make this tart using a nut, cookie, or graham cracker crust, blind baked at 350F (180C, or gas mark 4) for 15 minutes.