Modes

Ingredients

Dough

• 1 large egg yolk
• 1 Tablespoon heavy cream
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• ¼ cup Dutch-processed cocoa powder
• 2/3 cup confectioners' sugar
• ¼ teaspoon table salt
• 8 Tablespoons unsalted butter, cut into ¼-inch pieces and chilled

Ganache

• ¾ cup heavy cream
• 1 teaspoon grated blood orange zest
• ¼ teaspoon table salt
• 4 ounces bittersweet chocolate, chopped
• 3 Tablespoons unsalted butter, softened
• ½ teaspoon vanilla extract

Jelly

• 1 teaspoon unflavored gelatin
• 1 teaspoon grated blood orange zest plus 1 cup juice (from 4 oranges), divided
• ½ cup sugar
• ¼ teaspoon table salt
• 1 blood orange

Instructions

Dough

Whisk the egg yolk, cream, and vanilla together in a bowl. In a food processor add flour, cocoa powder, sugar, and salt together in a food processor until combined, about 5 seconds. Scatter the butter over the top and pulse until the mixture resembles coarse cornmeal, about 15 pulses. With the processor running, add the egg yolk mixture and continue to process until the dough just comes together around the processor blade, about 12 seconds.

Transfer the dough to a sheet of plastic wrap and form it into a 6-inch disk. Wrap tightly in plastic and refrigerate for at least half an hour or up to 2 days. Let the chilled dough sit on the counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let the dough thaw completely on the counter before rolling.)

Roll the dough into an 11-inch circle on a floured counter, then transfer it to a parchment paper–lined rimmed baking sheet. Cover loosely with plastic wrap and refrigerate in the Sub-Zero until firm but pliable, about 10-15 minutes.

Loosely roll the dough around a rolling pin and gently unroll it onto a 9-inch tart pan with a removable bottom, letting the excess dough hang over the edge. Ease the dough into the pan by gently lifting the edge with one hand while pressing it into the corners and fluted sides of the pan with the other hand. Run a rolling pin over the top of the pan to remove any excess dough. Wrap loosely in plastic, place on a large plate, and freeze in the Sub-Zero Freezer until fully chilled and firm, about 30 minutes. (The dough-lined tart pan can be frozen for up to 1 month.)

While freezing the tart shell, set the Wolf M Series oven to Convection 350°F.

Remove the frozen tart from the Sub-Zero and line it with double-thick aluminum foil and pie weights (such as rice, sugar, or dry beans). Bake on a foil-lined rimmed baking sheet until the tart is set and fragrant, about 30 minutes, rotating the sheet halfway through baking. Remove the foil and weights and continue to bake for 5 minutes longer. Transfer the sheet to a wire rack and let cool completely, about 30 minutes.

Ganache

Bring the cream, orange zest, and salt to a simmer in a small saucepan on the Wolf Induction burner at level 6. Off heat, add the chocolate, cover, and let sit until the chocolate is softened, about 5 minutes. Whisk to combine, then whisk in the butter and vanilla until smooth. Pour the filling into the cooled tart shell, spreading it into an even layer with a rubber spatula. Refrigerate, uncovered, until the filling is chilled and set, at least 2 hours or up to 2 days.

Jelly

Sprinkle the gelatin over ¼ cup of orange juice in a bowl and let sit until the gelatin softens, about 5 minutes. Cook the orange zest, remaining ¾ cup of juice, sugar, and salt in a small saucepan over level 4 heat on the Wolf Induction burner just until the sugar dissolves, about 3 minutes, whisking occasionally. Off heat, add the softened gelatin and whisk until dissolved. Strain the mixture through a fine-mesh strainer into a bowl and let cool for 15 minutes; discard solids. Slowly pour the orange mixture evenly over the tart. Refrigerate until the jelly is set, about 3 hours. (The tart can be refrigerated for up to 24 hours.)