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Warm Chocolate Tart with Orange-Grapefruit Sauce




"Everything I eat should contain either garlic or chocolate, but rarely both."
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Warm Chocolate Tart with Orange-Grapefruit Sauce
Chef  Gray Kunz*
Bon Appétit September 1996

 Bon Appetit
Bon Appetit

1 1/2 cups fresh orange juice
1 1/2 cups fresh grapefruit juice
1 tablespoon plus 2 teaspoons sugar

1 cup plus 3 tablespoons all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 cup finely chopped pecans

6 tablespoons (3/4 stick) unsalted butter
5 ounces semisweet chocolate, chopped
2 large eggs
1/4 cup sugar
Confectioner's sugar

For sauce: Combine orange juice and grapefruit juice in medium saucepan over high heat; boil until reduced to 3/4 cup, skimming surface occasionally to remove foam, about 30 minutes. Add sugar and stir until dissolved. (Can be prepared 1 day ahead. Cover and refrigerate.)
For crust
: Sift flour and cocoa powder into small bowl. Using electric mixer, beat butter and sugar in large bowl to blend. Beat in egg. Beat in flour mixture. Stir in pecans. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be prepared 1 day ahead. Let dough soften slightly at room temperature before rolling.) Preheat oven to 350 degrees F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold in overhanging edges. Pierce crust with fork. Bake crust until firm to touch, about 15 minutes.
Cool completely. Maintain oven temperature.

For filling
: Melt butter and chocolate in top of double boiler over simmering water, stirring until smooth. Remove from heat and cool to room temperature. In large bowl, beat eggs and 1/4 cup sugar to blend. Whisk in chocolate mixture. Spoon chocolate filling into crust. Bake tart until top is puffed and filling is firm to touch, about 20 minutes. Transfer tart to rack and cool slightly. Sift confectioner's sugar over tart. Cut tart into wedges and serve with sauce.

*At the time this recipe was published, Gray Kunz was Chef at New York's
famed Lespinasse.

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