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~ 10~10~10 ~ Recipe

Ingredients

How to make it

  • ~ Your've Got Crust ~
  • Wash blood orange,and finely grate the zest...set aside.
  • In processor,place 3/4 cup flour,icing sugar,rolled oats,1/4 cup cocoa,cornstarch,l teaspoons orange zest,and salt.Add the butter,and pulse until the mixture resembles coarse breadcrumbs.
  • Place in bowl...and knead in the Grand Marnier,Cointreau,until the dough forms a ball.
  • Shape into a ball,wrap in saran wrap,chill for 30 minutes.
  • Combine the remaining flour and cocoa,grease a 9 inch Tart Pan with a removeable bottom.
  • Dust a work surface with the flour and cocoa mix.
  • Roll the dough out into a 11 inch disk.
  • Place the dough in the tart pan and frimly press into the bottom and sides.
  • Leave about 1/2 inch hanging over the edges of the tart pan.
  • Bake in hot oven of 425 degrees for 15 to 20 minutes.
  • Check on it halfway during baking...if it is puffing in large areas...gently press it down.
  • Remove the crust from the oven.
  • Lower your temperture now to 350 degrees.
  • ~ To Your Fill ~
  • Using a sharp knife...chop the orange into small cubes.
  • Prepare 1/2 Cup of diced orange pieces.
  • Whisk the egg yolks...and set aside.
  • In saucepan,place the corn syrup,brown sugar,salt,and orange pieces.
  • Simmer until the sugar is melted...about 6 minutes.
  • Add butter,cream,and remaining orange zest.
  • Simmer until the butter is...just melted.
  • Remove from heat and stir in the vanilla and Cointreau.
  • Slowly add about 1/3 of the hot syrup to the eggs...whisking all the while.
  • Add almost all the ramaining syrup...(leave a little to garnish the slices) and whisk until well combined...set it aside.
  • Place walnuts in the baked crust,then sprinkle with the chunks of chocolate.
  • Pour the filling over the top.
  • Bake until the filling is set...about 40 minutes.
  • Cool on a rack until just warm...about 1 hour.
  • ~ Over the Top ~
  • In chilled bowl,beat the cream and sugar until soft peaks form.
  • Add the Grand Marnier,and Cointreau,beat until thick.
  • Cut Tart in slices.
  • Top with the topping and drizzle with the remaining sweet orange syrup.
  • As you are applying the topping to the 10 slices...you need to add the other 5 ingredients at the same time...
  • You will down...The aperitifs...Good for digestion!
  • 1 Shot Cointreau
  • 1 Shot Grand Marnier
  • 1 Shot Gran Gala Sabra
  • 1 Shot Cabana Boy
  • ~and ~
  • Since you should be flying pretty darn high by now and have taken a gamble ...
  • GIN!!!
  • 1 Shot of Aviation...DOWNED!!
  • Can't stir that with a stick...Oh...I guess you can...I forgot...Between shots...Stir,Bite,Stir Bite...One Cavalier!
  • ~ Enjoy your 'Date' of....10~10~10 ~
  • ORANGEYA' GLAD....
  • You've had a good October 10,2010 ?

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The Cook

22566 TX

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