Ingredients
Pastry Shell
5 sheets Frozen phyllo dough, thawed
2 tbsp  Unsalted butter, melted

Ganache
18 oz  Accra 60%
1 pint  Heavy cream
4 tbsp  Unsalted butter, soft
2 tbsp  Orange liqueur
2 ea  Zest of 2 oranges

Filling
2 ea  Orange segments from 2 oranges

Preparation
Pastry Shell
Preheat the oven to 375°F. Line a tart pan or 2” high cake pan with phyllo dough as follows: tear each sheet of phyllo dough into thirds and place dough around outsides pan, folding over the edges so they will stand up. Dot layers of dough with melted butter, being careful not to butter the pan itself, so the dough will stick together and not to the pans. Allow shell to dry. Bake shell until it is an even golden brown, about 15 minutes. Remove from oven and cool to room temperature.

Ganache Filling
Place chopped Accra 60% in a 1 quart stainless steel bowl. In a small saucepan, over medium heat, bring cream to a boil, stirring gently. Pour cream over the chocolate. Stir mixture with a wire whisk until all the chocolate is melted. The two ingredients should be completely emulsified. Stir in butter until there are no visible streaks. Stir in orange zest and Orange liqueur. Pour a thin layer of the ganache into the cooled phyllo pastry shell, then spread with a layer of the orange segments, and fill with the remainder of ganache. Cool to room temperature.

Setting
When the tart shell has cooled, spray a thin layer of chocolate on the shell. Fill the shell with ganache and garnish.

Specialty Ingredients
#31102 FELCHLIN-Swiss ACCRA 60%