Orange Tart with Chocolate Sauce

1. Stage

Beat butter and confectioners' sugar in a bowl using an electric mixer until light and fluffy, about 3 minutes. Pour in orange extract; mix thoroughly to combine, about 1 minute. Mix in sifted flour a little at a time until thoroughly combined. Cover crust mixture with plastic wrap; chill for 1 hour.

2. Stage

Preheat the oven to 325 degrees F (165 degrees C).

3. Stage

Place chilled dough on a lightly floured work surface. Roll with a lightly floured rolling pin to 1/3-inch thickness.

4. Stage

Line a 10-inch (1-inch high) tart pan with the dough; prick with a fork.

5. Stage

Mix cream cheese, sifted confectioners' sugar, ricotta cheese, mascarpone cheese, and flour in a bowl using an electric mixer on medium speed, scraping the bottom of the bowl with a rubber spatula after each addition. Add eggs, egg yolks, and heavy cream at the same time and mix thoroughly. Stir in vanilla extract. Pour filling mixture into prepared crust.

6. Stage

Bake in the preheated oven for 1 hour.

7. Stage

While the tart is baking, combine mandarin oranges, navel orange, blood orange, and sugar in a bowl.

8. Stage

Remove tart from oven. Fan orange segments in a pattern of three in a circle around the tart, working your way to the middle. Return tart to oven.

9. Stage

Bake until fully set and oranges become golden, but do not burn, about 30 minutes more. Let cool completely.

10. Stage

While tart cools, melt dark chocolate chips in a double boiler. Stir in butter until melted; remove from heat. Drizzle chocolate sauce over each tart slice before serving.