Blood orange and chocolate tart from The Perfect Pie: Your Ultimate Guide to Classic and Modern Pies, Tarts, Galettes, and More (page 195) by America's Test Kitchen Editors

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Notes about this recipe

  • Kinhawaii on April 30, 2021

    I agree - the gelee was quite dark red. I had problems with the chocolate pastry- was quite soft & had to keep on refrigerating it, I have worked with better chocolate pastry. My kitchen was comfortable but maybe a cold kitchen would have helped. The extra dough did make a delicious cookie. I have to say chocolate & orange isn’t my most favorite combination, despite loving them individually. I think it is definitely better with the sliced blood orange segments on top & I would cut up 2 oranges- adds a brightness.

  • Shewi128 on March 12, 2021

    Very beautiful and not difficult to make. The only comment is the blood orange gelatin was more orange than red, which is silly to say, but I expected it a little more red.

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