Aztec Bittersweet Chocolate Tart

Ingredients

• Browned Butter Pastry with Chocolate Lining
• FOR THE PASTRY:
• 1/2 cup + 1 tablespoon unsalted butter
• 1 1/2 tablespoons vegetable oil (I used canola)
• 4 tablespoons water
• 1 tablespoon granulated sugar
• 1 scant teaspoons flake salt such as fleur de sel
• 1 1/2 cups + 3 tablespoons all purpose flour
• FOR THE CHOCOLATE LINING:
• 1/3 cup good bittersweet chocolate, chopped (I used Scharffen Berger Bittersweet Baking Chunks with 70% Cacao)
• 2 tablespoons Grand Mariner (optional)
• Bittersweet Chocolate Filling and Chocolate Dipped Orange Peel for Garnish
• FOR THE BITTERSWEET CHOCOLATE FILLING:
• 1 1/2 cups half and half
• 9 ounces good bittersweet chocolate, chopped (This is approximately 1 3/4 cups + 2 tablespoons of Scharffen Berger Bittersweet Baking Chunks)
• 3 tablespoons granulated sugar
• 1/4 teaspoon flake salt such as fleur de sel
• 2 large room temperature eggs, beaten
• 1/4 to 3/8 teaspoons chipotle chili powder
• 3/8 teaspoon adobo chili powder
• FOR THE CHOCOLATE-DIPPED ORANGE RIND:
• 1/4 cup good bittersweet chocolate, chopped (I used Scharffen Berger Bittersweet Baking Chunks with 70% Cacao)
• 1 large navel orange

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