Chocolate Tart with Vanilla Pastry, Burnt Orange and Candied Zest
VANILLA PASTRY
(makes 10 individual 5cm fluted tart moulds)
45g Salted butter at room temperature
33g Caster sugar
1 Tsp Vanilla bean paste (usually available at supermarkets)
2 Large egg yolks
105g Type 00 pasta flour (can use plain flour if you can’t find Type 00)
METHOD
- Cream together butter, sugar and vanilla bean paste until light and fluffy using an electric whisk.
- Add yolks and cream them in.
- Weigh the flour directly into the bowl and mix together until a dough forms.
- Roll the pastry out straight away. Aim for approximate thickness of a 50p piece.
- Use a pastry cutter larger than the size of your moulds to cut the size of the pastry needed.
- Line your pastry moulds.
- Leave to rest for a minimum 30 minutes.
- Pre heat oven to 150c fan.
- Once dough has rested and oven is heated bake for 20 minutes, (no need for baking beans).
CANDIED ORANGE ZEST
1 Large orange
50g Caster sugar
50g Water
METHOD
- Using a peeler, peel the outside of the orange.
- Thinly slice the peel using a sharp knife.
- Add to a saucepan and add sugar and water.
- Bring everything to the boil and immediately lower to the lowest temperature on your stove.
- Cook for 45 minutes, then turn off heat and leave to cool in the pan.
- Once cool, pass liquid through a sieve and pat dry the candied zest.
BURNT ORANGE SEGMENTS
1 Orange
METHOD
- Once the candied peel has been made, use a knife to cut away the bitter white pith of the orange so you are left with the orange flesh.
- Cut in a ‘V’ shape in between the lines on the orange to remove the segments.
- Remove any pips and put the segments on a heatproof tray.
- Using a blowtorch, heat the segments until they start to caramelise.
DARK CHOCOLATE CREMEAUX
(Makes 10 individual 5cm tart moulds)
150g Double cream
150g Full fat milk (also works with semi skimmed milk).
3 Egg yolks
25g Caster sugar
125g 70% Dark chocolate
1 pinch of Maldon Sea Salt
METHOD
- Bring to the boil the milk and double cream.
- Mix egg yolks and sugar together to form a paste.
- Once boiled, pour the hot cream and milk onto the yolk and sugar mix, stir to combine.
- Pour it back into the pan and back on the heat until it reaches 80c on a digital temperature probe.
- As soon as it reaches 80c, pour through a sieve into a clean bowl and add the chocolate and the salt.
- Whisk this all together to form the creameaux.
- Place in fridge to set.
- When set, pour it all into a piping bag and pipe into the cooked and cooled tart shells.
- Top with burnt orange segments and candied orange zest.
- Enjoy with friends, or on your own in one or more sitting.
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