I was running out of recipes to post and had to dig deep into my drafts. I made these tarts last September. Yeap, you heard me right. More than a year ago and it is still sitting in draft. That is how out of control my drafts are. You will probably seem more of these old draft posts in the next few weeks or months until Mister and I are finally settled in Sydney and the kitchen is open for business again.
I love blood oranges because if its intense colour and also it’s deeper flavour. It isn’t always sweeter but a rather distinctive taste that is kind of hard to describe. Not everyone that loves regular orange will love blood oranges. I decided to use blood oranges as most of us would be aware that orange and dark chocolate is a match made in heaven.
This recipe for candied orange is really versatile. It is basically almost a marmalade type recipe. You could even just eat it on its own or have it as a topping on chocolate ice cream?
I made a terrible mistake with the pastry base. But I learnt from this lesson and never made it again. The pastry was really simple and quick to make. All the steps were correct. And actually look really perfect when I rolled it out.
I had extra pastry and so made 2 more mini tarts. But see how I place my baking beads! Can you figure out what my mistake was?
The tart baked beautifully. The crust was really crumbly and was impressed that I did roll it out the right thickness BUT it was ruin by the indents from the baking beads!
I know that it was just indents in the shell and it will be covered by the shiny chocolate filling but when I first got the tarts out, I was almost in tears. As usual, Mister consoled me and told me to relax. He said the chocolate will cover the mistakes. I know he was right but it was that moment of ‘Why am I so stupid and careless!”
You could either have the slice of blood orange as a surprise or as a show piece on top of the chocolate ganache. It works either way. I love this tart and will definitely make it again. Might try pineapple next! What do you think?[print_this]
Sweet shortcrust pastry
- 166g of flour, chilled
- 100g of unsalted butter, chilled and cubed
- 45ml of water, chilled
- 1/4 tsp of salt
- 25g of caster sugar. chilled
- 1 egg yolk, chilled
- Place butter, flour, sugar and salt into a food processor and pulse till it looks like bread crumbs
- Then add egg yolk and water. I started with 20ml and kept adding 5ml at a time till it reach the consistency that is required – it comes together and turns into a dough
- Take it out of the food processor and knead till it is smooth. Glad wrap and place in fridge for at least 30mins
- Roll out the pastry and line a 9inch round tart tin that has a loose base. Set the pastry in the fridge again for another 30mins
- Pre-heat oven to 200C. Blind bake for about 20-25 mins or until golden brown. Remove from the oven and allow it to cool
Chocolate ganache (Recipe taken from Bourke Street Bakery)
- 400g of dark chocolate
- 240ml of cream
- 4tbsp of orange sauce (from making the candied blood orange)
- The chocolate goes into a stainless steel bowl. Put the cream in a sauce pan and bring to boil over high heat
- Pour the cream over the chocolate and stir with a rubber spatula or a wooden spoon until well combined. Be careful not to create air bubbles
Candied blood orange
- 1 blood orange
- 1 cup or 200g sugar
- 1 cup water
- Slice blood orange into thin slices
- Boil the sugar and water and stir until sugar dissolves
- Lower heat to low simmer and add oranges. Turn occasionally and make orange is ready when the white pith turns translucent. Allow the orange to cool in the sugar syrup
Putting it all together:
- Make sure that the baked tart shell is cool. Add slices of thin blood orange slices below
- Pour the chocolate filling into the cool tart shell until filled to the brim