Chocolate Blood Orange Tarts with Olive Oil Crust and Almond Milk Ganache
By Chef Lauren Mahlke
Makes 12 tarts
Pie Crust Ingredients:
2/3 cup We Olive Mission Olive Oil
1/3 cup of water
1 teaspoon of salt
2 cups flour
Preheat oven to 350 degrees. Grease a standard muffin pan with olive oil or cooking spray.
Whisk olive oil and water with fork for 2-3 minutes until emulsified and mixture is cloudy in appearance. Add salt and flour and continue mixing with fork. Spread on floured cutting board and finish combining by hand. Once mixture becomes tacky, wrap in plastic and refrigerate for 10 minutes.
Roll out dough with floured rolling pin to 1/4 inch thickness. Cut dough into circles with a mug or wine glass. Fill greased muffin tin and bake for 10 minutes. Let cool on a wire rack before filling.
2 Tablespoons of We Olive Blood Orange Olive Oil
2 Teaspoons of sea salt
12 ounces semisweet chocolate chips
1 1/4 cups Vanilla Almond Milk (use same amount of heavy cream for a more decadent dessert)
12 Raspberries to garnish
In a large bowl, combine chocolate, olive oil and sea salt. In a small saucepan, bring almond milk to a bare simmer over medium-high heat. Immediately pour almond milk over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled pie shells and refrigerate until set, 30 minutes. Garnish with a raspberry and serve.
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