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Blood orange and white chocolate tart

Posted on Oct 19, 2017 by in Recipes | 2 comments

I find blood oranges fascinating. They are basically the oranges’ cooler, better looking sibling. The blood orange probably wears Converse without socks, listens to Triple J because commercial radio is too mainstream and frequents restaurants that can be found down trendy alleyways. While the little sister orange sits at home attending to her knitting, too cool for skool big sister blood orange is out at the popular kids house party skinny dipping in the family pool.

In this episode of cool big sister blood orange, she finds herself in a tryst with white chocolate, cream and blueberries. Read on to find out what happens…

 

Pastry

95 grams of unsalted butter (softened)

65 grams of icing sugar

1 teaspoon of vanilla bean paste

1 teaspoon of salt

1 egg yolk

20 grams of almond meal

165 grams of plain flour

Blood orange ganache

250 grams of blood orange juice

450 grams of good quality white chocolate (I use couveture)

Orange gel food colouring

Make the pastry

  1. In a large bowl using a wooden spoon, cream the butter, sugar, vanilla bean paste, salt and egg yolk.
  2. Add the almond meal and combine well.
  3. Add the flour and combine well.
  4. Form into a ball, wrap in cling wrap and rest in the fridge for at least 30 minutes.
  5. Pre-heat the oven to 200C. Lightly grease a flan tin.
  6. Turn the dough out onto a lightly floured surface.
  7. Using a rolling pin, roll the dough out until it is approximately 3 mm in thickness.
  8. Place the pastry into the flan tin. Pressing the pastry gently into the corners. Pierce the pastry with a knife.
  9. Rest in the tin in the fridge for at least 30 minutes.
  10. Bake the pasty for approximately 20 minutes. Set aside to cool.

Make the blood orange ganache

  1. Place the white chocolate in a heat proof bowl.
  2. Heat the blood orange juice in a small saucepan until almost boiling.
  3. Pour the hot puree over the chocolate and allow to sit for 30 seconds.
  4. Mix the chocolate and juice together, ensuring there are no lumps.
  5. If the blood orange juice has discoloured, add some gel food colouring.

Assemble the blood orange and white chocolate tart

  1. Pour the blood orange ganache into the pastry case.
  2. Allow to set and then top with fresh cream and blueberries.

2 Comments

    • Thank you so much Serina!

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