Are you ready for the solar eclipse next Monday? It’s time to buy those eclipse glasses and make a Solar Eclipse Tart to celebrate the day! It has a rich dark chocolate crust, a zesty orange citrus filling, and a silky dark chocolate ganache, all coming together to mimic the phases of an eclipse.
While this is the perfect tart to serve while looking at the conditions of the sky during the solar eclipse, it would make a nice dessert for special occasions. The combination of chocolate and orange is good for any time of the year. The Solar Eclipse Tart is more than just a dessert. It is a conversation starter and a testament to the beauty of the universe we live in.
If you are a fan of orange custard desserts check out Orange Chess Pie, Cranberry Orange Clafoutis, and Orange Flan. If you want a festive light orange cocktail to sip on while you watch the eclipse, check out Cara Cara Wine Spritzer. You might also like, 26 Vibrant Orange Recipes to Brighten Your Table.
If you prefer a dense chocolate dessert check out Flourless Chocolate Cake, Chocolate Brioche Bread Pudding, Mexican Chocolate Pudding Cake, Chocolate Pots de Creme, Chocolate Olive Oil Cake, and Chocolate Guinness Cake.
SOME THINGS TO KNOW:FAQ’S
WHAT IS A SOLAR ECLIPSE?;
- A solar eclipse is a celestial event that occurs when the moon passes between the Earth and the sun, temporarily blocking the sun’s light either partially or completely. This can happen only during a new moon, when the sun and the moon are in conjunction as seen from Earth. Unlike solar eclipses, lunar eclipses can only happen during a full moon, when the sun, Earth, and moon are nearly in a straight line, allowing the Earth’s shadow to fall on the moon.
- The April 8th 2024 Solar eclipse is a total solar eclipse. This happens when the entire moon passes through the Earth’s shadow, causing the moon to darken dramatically. Because the Moon is farther away from Earth, it appears smaller than the sun and the edge of the moon does not completely cover the sun. As a result, the dark moon appears as a disk on top of a larger outer part of the sun creating what looks like a red layer of the sun in a ring shape around the moon.
- You need to use solar filters for your eyes and equipment when viewing a solar eclipse.
INGREDIENT TIPS:
- Choose a high quality unsweetened cocoa powder and dark chocolate for the crust and ganache. The better the quality, the richer and more decadent your tart will taste. Read The Best Cocoa for Baking.
- Use cold butter to ensure your crust is flaky and tender. It is best to cube the butter and then chill it again before using it to mix into the flour to make the best pie or tart crust.
SPECIAL EQUIPMENT NEEDED:
- 9-inch Tart Pan with Removable Bottom: This specific type of pan is crucial for easily removing the tart once itis baked, allowing for a beautiful presentation without damaging the crust.
- Food Processor: Ideal for quickly and efficiently combining the ingredients for the crust. If you do not have a food processor, you can also use a pastry cutter or your hands to blend the butter into the flour mixture.
- Microplane or Zester: For zesting the oranges to add a vibrant citrus flavor to the filling.
- Heatproof Bowl: Necessary for making the chocolate ganache.
- Whisk: Essential for stirring the filling over heat to ensure it thickens evenly without curdling.
- Rubber Spatula: Helps in folding and spreading fillings and ganache, making sure that you get every last bit from your bowls.
SUBSTITUTIONS:
- For a gluten free alternative, use a gluten free flour blend that can substitute cup for cup or all purpose flour.
- Carob powder can work as a substitute, though it will alter the flavor slightly, making it sweeter and less bitter than cocoa.
- Coconut sugar can be used for a more natural sweetness than granulated sugar.
- Fresh orange juice and zest can be substituted with lemon or grapefruit for a different citrus profile.
- The gold sugar is simply for decorative details and can be omitted.
HOW TO STORE THE SOLAR ECLIPSE TART:
- The Solar Eclipse Tart should be stored in the refrigerator if you plan to consume it within a few days. This is due to the custard filling, which contains perishable ingredients. Make sure that the tart is cooled to room temperature before you store it. Cover the tart loosely with plastic wrap or aluminum foil, or place it into an airtight container to prevent it from absorbing other flavors from the fridge.
- Freezing a custard filled tart is possible, but it requires careful handling to maintain the best quality. Custard fillings that contain milk and eggs can be frozen, but there might be slight changes in texture upon thawing. The custard may become slightly watery or grainy because freezing can cause the custard to separate slightly. Wrap the cooled tart tightly in plastic wrap and then in a layer of aluminum foil or place it in an airtight container. This will help prevent freezer burn and protect the tart from absorbing any odors from the freezer.
- Thaw the tart in the refrigerator overnight before serving.
Preheat your oven to 350°F (175°C). In a food processor, blend the flour, cocoa powder, sugar, and salt.
Add the cold butter and pulse until the mixture resembles coarse crumbs. Beat in the egg and ice water until the dough comes together for the crust of the solar eclipse tart.
Press the dough into a 9-inch tart pan with a removable bottom. Prick the bottom of the crust with a fork. Bake for about 20 minutes or until set. Let the crust cool completely.
In a saucepan, combine the orange juice, milk zest, sugar, eggs, and egg yolks.
Cook over medium-low heat, whisking constantly, until thickened and bubbly (about 10 minutes). Remove from the heat and stir in the vanilla extract.
Pour the filling into the cooled crust and refrigerate until set. This should take about 1 hour.
Heat the cream in a small saucepan until it just begins to simmer. Do not let it come to a boil! Pour the cream over the chopped chocolate in a bowl. Cover the bowl with plastic wrap and let sit for 5 minutes. Stir until smooth with a rubber spatula or metal spoon. Do not use a whisk.
Carefully spread a thin layer of ganache over the chilled solar eclipse tart. Carefully add a round circle of gold sugar in the center of the tart. Refrigerate until the ganache is set.
Just before serving, sprinkle the edge of the solar eclipse tart with gold sugar and add a circle of orange slices for the sun’s rays.
Solar Eclipse Tart
Print This
Ingredients
- CRUST:
- 1½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, cold and cubed
- 1 large egg
- 2 tablespoons ice water
- ORANGE FILLING:
- 1 cup fresh orange juice (about 2-3 large oranges)
- 1 cup whole milk
- Zest of 1 orange
- ¾ cup granulated sugar
- 3 egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- GANACHE:
- ½ cup heavy cream
- 4 ounces dark chocolate, chopped
- GARNISH:
- Edible gold sugar
- Orange slices
Instructions
CRUST:
Preheat your oven to 350°F (175°C).
In a food processor, blend the flour, cocoa powder, sugar, and salt.
Add the cold butter and pulse until the mixture resembles coarse crumbs.
Beat in the egg and ice water until the dough comes together.
Press the dough into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork.
Bake for about 20 minutes or until set.
Let the crust cool completely.
ORANGE FILLING:
In a saucepan, combine the orange juice, milk zest, sugar, eggs, and egg yolks.
Cook over medium-low heat, whisking constantly, until thickened and bubbly (about 10 minutes).
Remove from the heat and stir in the vanilla extract.
Pour the filling into the cooled crust and refrigerate until set. This should take about 1 hour.
GANACHE:
Heat the cream in a small saucepan until it just begins to simmer. Do not let it come to a boil!
Pour the cream over the chopped chocolate in a bowl. Cover the bowl with plastic wrap and let sit for 5 minutes. Stir until smooth with a rubber spatula or metal spoon. Do not use a whisk.
Carefully spread a thin layer of ganache over the chilled tart.
Carefully add a round circle of gold sugar in the center of the tart.
Refrigerate until the ganache is set.
Garnish the solar eclipse tart with a circle of orange slices and a slice in the center circle.
GARNISH:
Just before serving, sprinkle the edge of the solar eclipse tart with gold sugar and add a circle of orange slices for the sun’s rays.
