Makes one 9-inch tart

The ganache filling of this occasion-worthy tart is a breeze to put together. Use the extra time to make candied orange slices. Many recipes require a complicated blanching process, but if you slice the fruit thin enough (you can use a mandoline, if you have one), it candies quickly in a simple sugar syrup and doesn’t retain any bitterness. Cool the citrus on a metal rack, but do not leave it out longer than a couple of hours, as it will begin to dry out. The chocolate pastry dough can be made in a food processor. The dough will be somewhat crumbly but is forgiving. Roll it out on a lightly floured counter or between 2 sheets of parchment. Patch any tears with a small piece of dough.

ORANGES

1 cup sugar

1 cup water

1 orange, sliced very thin

1. In a medium saucepan, mix sugar and water. Bring to a low boil. Place a metal rack on a baking sheet.

2. Place 1 layer of orange slices in pot. Cook for 5 minutes, or until well candied, turning once.

3. Transfer oranges to the metal rack. Repeat with remaining oranges.

PASTRY

1 cup flour

⅓ cup sugar

½ teaspoon espresso powder

2 tablespoons cocoa powder

¼ teaspoon salt

6 tablespoons cold butter

3 egg yolks

½ teaspoon vanilla

1. Have on hand a 9-inch tart pan and a sheet pan lined with parchment paper. Set the oven at 350 degrees. In a food processor, combine flour, sugar, espresso powder, cocoa powder, and salt. Pulse.

2. Add butter, egg yolks, and vanilla. Process until dough starts to come together. Transfer to a lightly floured counter.

3. Knead dough into a smooth, round disk. Gently roll dough into an 11-inch round. Using a rolling pin, transfer dough to tart pan. Press dough into bottom and up onto sides. Press together and patch any cracks or holes. Roll a rolling pin across the top of the tart pan to remove excess dough. Prick dough all over lightly with a fork. Refrigerate for 20 minutes.

4. Line tart with parchment paper and fill with baking weights or beans. Place on the sheet pan. Bake for 20 minutes. Remove beans and parchment and bake for 15 minutes longer or until crust is set. Total baking time is 35 minutes. Cool completely.

FILLING

1½ cups heavy cream

Grated rind of 2 oranges

1¼ cups semisweet chocolate chips

1 cup bittersweet chocolate chips

1 tablespoon orange liqueur

1. In a medium saucepan over medium-low heat, combine cream and orange rind. Bring to a boil and remove pan from heat.

2. Add chocolate. Let stand for 2-3 minutes. Add orange liqueur and whisk until fully combined.

3. Pour into tart shell. Chill in refrigerator for 1-2 hours or on counter for at least 4 hours.

4. Garnish with candied orange slices. Serve at room temperature. Karoline Boehm Goodnick

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com