Frenchy, Chocolatey Orange Pie
- 1 1/4 cups heavy cream
- 1 teaspoon fresh orange zest
- 1 cup semi-sweet chocolate (chopped finely)
- 1 tablespoon Grand Marnier
- 1/4 teaspoon vanilla extract
- 2 eggs (beaten)
In a small saucepan set over low-medium heat, bring the cream and orange zest to just simmering.
Remove it from the heat, and stir in the chocolate, Grand Marnier, and vanilla until the mixture is smooth and the chocolate is completely incorporated.
Whisk a small amount of the hot chocolate cream into the eggs.
Transfer the tempered egg mixture back into the hot chocolate and whisk the mixture until it is smooth.
Pour the orange chocolate filling into the prepared pastry and bake it for 18 to 25 minutes, until most the filling is set and only the centre jiggles slightly when the tart is moved.
Allow the tart to cool in the pan on a wire rack for 15 minutes. Remove the tart ring and chill in the refrigerator before serving.