- 1¼ cups (156 g) flour
- ¼ cup (50 g) sugar
- 1/3 cup (27 g) cocoa
- 1 teaspoon salt
- 1 cup (224 g) cold margarine, cut into small bits
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons (30 to 45 ml) cold non dairy milk
- 2 cups (475 ml) water
- 1 cup (200 g) sugar
- 2 oranges, preferably organic
- 1 cup (235 ml) freshly squeezed orange juice (from about 3 oranges)
- 1 tablespoon (6 g) orange zest
- 1 cup (200 g) sugar
- ¼ teaspoon salt
- 3 tablespoons (24 g) cornstarch
- 3 tablespoons (45 ml) coconut milk or other non dairy milk
- Nondairy chocolate shavings for garnish
- To Make the Pate Sucree:
- Pulse together the flour, sugar, cocoa, and salt in a food processor. Pulse in the margarine until combined. With the food processor running, add the vanilla and about 2 tablespoons (28 ml) or more of the milk. Once a dough ball sticks together, let it whiz around the processor eight or ten times. Remove, wrap in plastic, and refrigerate for an hour or overnight.
- Preheat the oven to 350°F (180°C, or gas mark 4). Roll out the dough 1/8-inch (3 mm) thick on a lightly floured surface. Cut the dough to fit your tart pans) and place in the pans). If using a larger tart pan, fill with pie weights and blind bake until just dry, 15 to 22 minutes for a 10- or 12-inch (25 or 30 cm) pan. If using smaller pans, pierce the dough bottom with a fork and bake fat 15 to 20 minutes until just dry. Let cool completely at room tempetature.
- To Make the Candied Orange Slices:
- Mix the water and sugar in a large shallow pan or a large stockpot. Thinly slice the oranges about 1/8-inch (3 mm) thick and arrange in the sugar-water mixture. Bring to a boil and then reduce the heat to a simmer and cook on low for 30 to 40 minutes or until translucent, gently turning occasionally with a fork. The rind will fade from bright to muted orange. Remove from the syrup. Set the syrup aside.
- To Make the Orange Curd:
- Mix the orange juice, zest, sugar, and salt in a large saucepan. Bring to a boil and let boil for about 1 minute. In a small bowl, whisk together the cornstarch and coconut milk. Whisk the slurry into the juice mixture and adjust the heat to medium-low. Continue cooking over a light boil, whisking occasionally, until very thick and pudding-like, 8 to 10 minutes. Remove from the heat and let cool completely.
- Fill the baked tart shells with the curd. Arrange the candied orange slices on top of the curd. Drizzle with the reserved syrup. Chill for at least 4 hours or overnight before serving.
- Variation:
- Substitute lemons or limes for the oranges. If you want something a bit more lowbrow, feel free to make this tart using a nut, cookie, or graham cracker crust, blind baked at 350°F (180°C, or gas mark 4) for 15 minutes.