Aztec Bittersweet Chocolate Tart

• Browned Butter Pastry with Chocolate Lining
• FOR THE PASTRY:
• 1/2 cup + 1 tablespoon unsalted butter
• 1 1/2 tablespoons vegetable oil (I used canola)
• 4 tablespoons water
• 1 tablespoon granulated sugar
• 1 scant teaspoons flake salt such as fleur de sel
• 1 1/2 cups + 3 tablespoons all purpose flour
• FOR THE CHOCOLATE LINING:
• 1/3 cup good bittersweet chocolate, chopped (I used Scharffen Berger Bittersweet Baking Chunks with 70% Cacao)
• 2 tablespoons Grand Mariner (optional)
• Bittersweet Chocolate Filling and Chocolate Dipped Orange Peel for Garnish
• FOR THE BITTERSWEET CHOCOLATE FILLING:
• 1 1/2 cups half and half
• 9 ounces good bittersweet chocolate, chopped (This is approximately 1 3/4 cups + 2 tablespoons of Scharffen Berger Bittersweet Baking Chunks)
• 3 tablespoons granulated sugar
• 1/4 teaspoon flake salt such as fleur de sel
• 2 large room temperature eggs, beaten
• 1/4 to 3/8 teaspoons chipotle chili powder
• 3/8 teaspoon adobo chili powder
• FOR THE CHOCOLATE-DIPPED ORANGE RIND:
• 1/4 cup good bittersweet chocolate, chopped (I used Scharffen Berger Bittersweet Baking Chunks with 70% Cacao)
• 1 large navel orange

1. FOR THE BROWNED BUTTER PASTRY:rnPreheat oven to 350 degrees.rnIn a medium saucepan combine all ingredients except flour.rnCook over low heat for about 20 minutes until butter begins to brown and develops a nutty scent.rnRemove from heat and immediately add flour and stir with a wooden spoon until the mixture comes togetherrninto a ball.rnIf the mixture seems too dry, add water by the teaspoonful as needed.rnPut dough into a 9-inch tart pan. rnLet cool 5-10 minutes until cool enough to handle.rnPress the mixture into the tart pan and up the sides.rnUse your fingers to press the dough evenly around the sides into all the crevices of the tart pan.rnPrick the bottom several times with a fork.rnPlace tart pan on a sheet pan and make a collar from aluminum foil and place it around the edge of the tart pan to protect the edges from getting too dark.rnBake in preheated oven for about 25 minutes.rnDo not over brown the crust as you will be baking it again when filled.rnWhen very lightly golden, remove from oven and let cool completely.rnLeave the tart pan on the sheet pan as you will be baking it when filled.
2. FOR THE CHOCOLATE LINING: (This is an optional step that you can skip if you're pressed for time.)rnIn a double boiler over medium low heat, melt the chocolate.rnWhen it is fully melted add the Grand Mariner and mix vigorously until blended.rnRemove from heat and paint the bottom and sides of the cooled tart shell with the chocolate mixture.rnrnNOTE: The Grand Mariner can be omitted if you choose not to use alcohol.
3. FOR THE BITTERSWEET CHOCOLATE FILLING:rnPreheat the oven to 325 degrees.rnWarm the half and half in a saucepan over medium-low heat until bubbles start to form around the edges of the pan.rnRemove pan from heat and whisk in chocolate until all the chocolate is melted and the mixture is smooth and shiny.rnAdd the sugar and salt and mix well.rnAdd the chipotle in tiny increments, stir well, and taste. Because the heat of the chipotle can vary greatly depending on freshness, brand, and storage of the spice, use caution, and taste after each addition. Keep in mind that the heat seems to intensify after baking.rnAdd the adobo chili in 1/8 teaspoon increments, as above always stopping to taste. (Adobo, made from poblano chilis, is much milder than chipotle which is made from smoked jalapenos.)rnWith the tart pan still on the sheet pan, pour the mixture into the cooled tart shell and use the aluminum foil collar you made earlier around the edge of the tart.rnPut in preheated oven and bake for approximately 40 minutes, checking every 5 minutes after the first 30 minutes.rnIf you see any bubbles or cracks in the chocolate, remove from oven immediately to avoid over baking.rnWhen done, remove from oven and let cool completely.
4. FOR THE CHOCOLATE-DIPPED ORANGE RIND:rnUsing a channel knife, cut 16 slices of orange rind, each the length of half the orange. Boil the rinds for one minute in small pot of boiling water, drain, rinse in cold water, and repeat. Set rinds out on paper towels to dry.rnIn a double boiler over medium low heat, melt the chocolate. Dip each orange rind into the chocolate, leaving the top third undipped. Place on waxed paper until chocolate is hardened. Before serving, garnish each slice with a tablespoon of mascapone cheese topped with one or two slivers of rind.

butter, vegetable oil, water, sugar, salt, chocolate, chocolate, bittersweet chocolate filling, bittersweet, bittersweet chocolate, granulated sugar, flake salt, eggs, chipotle chili powder, chili powder, orange rind, bittersweet chocolate, orange

Taken from food52.com/recipes/10316-aztec-bittersweet-chocolate-tart (may not work)