Chocolate and Mandarin Orange Tarts

November 27, 2012 by Leave a Comment

I have shown two types of pastry that could be used for these tarts, a plain shortcrust flavoured with orange and Pâte Sablée, a sweet crisp pastry with the consistency of biscuit and a delicate texture, the addition of an egg make it both rich and light. This is a special occasion dessert which can be served with the Crystallized Citrus zest or Caramelized Oranges (recipe at the end of method).

If preferred, you could use blood oranges or any sweet orange.
Crystallized Citrus Peel
2 organic unwaxed Mandarin oranges
100 grams golden caster sugar
100 ml cold water
Orange Shortcrust Pastry
225 grams self raising flour
Pinch fine sea salt
1 tbsp golden caster sugar
110 grams unsalted butter
1 tsp mandarin zest, finely grated
Iced orange juice and water in equal quantities – 3 to 4 tbsp
Pâte Sablée with Ground Almonds
250 grams plain white flour
1 pinch sea salt
175 grams unsalted butter
1 large fresh egg
60 grams golden caster sugar
60 grams ground almonds
Filling
8 large fresh egg yolks
2 level tbsp cornflour – sifted
60 grams golden caster sugar
1 Mandarin orange – finely grated zest
600 ml double cream (or half crème fraîche and half double cream)
400 grams Hotel Chocolat dark chocolate drops

Crystallized Zest

  1. Pare the peel from both oranges, cut into thin strips.
  2. Pour the water into a saucepan and bring to the boil, while stirring constantly to dissolve the sugar.
  3. Add one third of the peel, cook for approximately four minutes then remove using a slotted spoon, roll in caster sugar and put onto greaseproof paper in a single layer.
  4. Repeat step 3 twice then leave to dry overnight.

Shortcrust

  1. If the Mandarin orange is not organic, wash under warm running water brushing lightly with a soft (preferably bristle) brush, dry well and use a fine grater to remove the zest.
  2. Squeeze the orange and put the juice into the freezer until cold, but not freezing.
  3. Mix the butter and zest, wrap in original wrapper or greaseproof paper, place the butter into the freezer for 20 about minutes, or until firm but not frozen.
  4. Sift the flour, salt and sugar into a bowl; remove butter from the freezer, dip in the dry ingredients (repeating this often), grate into the flour.
  5. Rub in using fingertips only until mixture resembles fine breadcrumbs.
  6. Sprinkle 1 tablespoon of chilled liquid at a time over the dry ingredients and begin to bind the ingredients together using a round bladed knife.
  7. As the mixture starts to come together, use your hands to a form round a smooth ball of dough; wrap in clingfilm, chill for a minimum of 30 minutes in the fridge.
  8. Divide into eight evenly sized pieces, roll each out on a floured surface (or pastry between 2 sheets of baking paper) to line eight 9 or 10 cm round loose bottomed fluted tart tins.
  9. Prick the base with the tines of a fork and bake in a preheated oven 200°C (390ºF, gas mark 6) for 10 minutes or until light golden.

Pâte Sablée

  1. Chill the butter, wrapped in clingfilm or its original wrapper, until firm.
  2. Sift the flour and salt into a large baking bowl; grate in the chilled butter – dipping in flour throughout, then rub in until the texture resembles a coarse meal.
  3. Stir in the sugar and ground almonds.
  4. Finish mixing the dough with a soft plastic spatula.
  5. Shape into a round flat disk then wrap in clingfilm and chill then proceed – step 13 and 14; alternately grate into the tin, lightly pressing into the base and up the sides.

Filling

  1. Sift the cornflour and sugar into a heavy based saucepan, whisk in the egg yolks, zest and cream. Add the chocolate and warm over a gentle heat, stirring occasionally until the chocolate has melted and filling is smooth.
  2. Remove from the heat and pour into prepared bases, bake in a moderately slow oven 160°C (320ºF, gas mark 3) for approx. 20 to 25 minutes or until just set.
  3. Transfer tins to a wire rack and leave to cool before turning out.
  4. When ready to serve decorate with the crystallized zest, serve with fresh berries or caramelized oranges.

Caramelized Oranges

2 tbsp natural golden caster sugar
2 tbsp organic orange flower honey
2 large blood oranges

  1. Remove the peel and pith, segment the oranges over a bowl to catch the juice.
  2. Warm the sugar and honey over a low heat (without stirring) until the sugar dissolves and the sauce is bubbling gently.
  3. Add the orange segments and any juice, cook for 3 minutes over a gentle heat, remove and allow to cool then cover the bowl with clingfilm, chill until ready to serve..
Filed Under: Christmas, Easter, Pastries, Pies and tarts, Valentine´s Day Tagged With: , , ,

Chocolate and Hazelnut Puffs

October 8, 2011 by Leave a Comment

2 sheets ready rolled puff pastry – about 490 grams
60 ml chocolate and hazelnut spread (1/4 American cup)
45 ml double cream
Egg wash – 1 egg plus 1 tbsp cold water
To finish – icing sugar, sifted

  1. Preheat oven to 200ºC, 400ºF.
  2. Line two baking sheets with greaseproof paper.
  3. Whisk the egg and water with a fork, put to one side.
  4. Whisk the chocolate spread with cream until smooth and well blended.
  5. Put one sheet of pastry onto a lightly floured work surface.
  6. Using a round cutter, cut out 9 – 7.5 cm diameter circles, repeat with second sheet.
  7. Put nine of the circles onto the prepared baking sheets.
  8. Put one teaspoon of spread in the centre of each then brush the edges with egg wash.
  9. Top with remaining rounds pressing the edges firmly to seal.
  10. Using a sharp thin bladed knife, cut a vent in the top of each round.
  11. Bake for 15 minutes, or until puffed and a light golden brown.
  12. Allow to cool on the baking sheet – placed on a wire rack – for 15 minutes.
  13. Lightly dust with sifted icing sugar.
Filed Under: Pastries Tagged With: , ,

Double Chocolate Meringue Tarts

July 23, 2011 by Leave a Comment

Whilst most of the meringues we like include a citrus or tart fruit filling, this one is just a little different (for the “chocoholics” amongst us). You could replace the chocolate pastry with simple rich shortcrust, a Pâte Sablée – sweet crisp pastry with the consistency of biscuit and delicate texture, the addition of egg yolks make it both rich and light; or for a quick solution buy some ready rolled shortcrust pastry.

It is essential when whisking egg whites that bowl and beaters or whisk are clean, dry and grease free. It is best not to use a plastic bowl as the grease does tend to “cling” to the plastic.

Chocolate Pastry Case
300 grams plain white flour
200 grams unsalted butter
1 vanilla pod – seeds only
45 grams icing sugar, sifted
35 grams organic cocoa, sifted
4 to 5 tbsp well chilled whole milk
Filling
200 grams good quality dark/plain chocolate, evenly chopped
250 ml fresh double cream
2 large fresh eggs, lightly whisked
Meringue Topping
4 large fresh egg whites
100 grams unrefined caster sugar
1/2 tsp cream of tartar (or just a pinch)
1/2 tsp pure vanilla extract (or to taste)

Require – eight round 8 cm diameter fluted tart tins, 3 cm in depth

Chocolate Pastry Case

  1. Mix the butter and vanilla seeds until the seeds are evenly distributed, wrap in greaseproof paper or clingfilm, put into the freezer for 20 minutes before using.
  2. Sift the flour, icing sugar and cocoa into a large baking bowl.
  3. Remove butter from the freezer, dip in flour and grate into the dry ingredients – rub in, using fingertips only, the mixture should resemble fine breadcrumbs.
  4. Add 4 tablespoons of the milk, mix until it just comes together to form a dough, adding more milk (in teaspoons) if necessary. Turn out onto a lightly floured work surface, knead until smooth.
  5. Weigh and divide into 8 equal portions (by weight) – roll out – using a lightly floured rolling pin – to a 4 mm thick circle.
  6. Line each tin, trimming off excess pastry, place onto a tray and chill in the refrigerator for 30 minutes.
  7. Meanwhile, preheat oven to 200ºC, 392ºF or gas mark 6).
  8. Blind bake for 15 minutes, remove beans and paper, bake for a further 10 minutes – or until the pastry is crisp.
  9. Reduce oven temperature to 180ºC, 355ºF or gas mark 4.

Filling

  1. Warm the cream – in a small saucepan set over a lot heat – until bubbles appear around the outside of the saucepan, pour over the chocolate (which should be in a heatproof bowl), leave for a couple of minutes, then stir until smooth). Put on one side to cool for 5 minutes.
  2. Gradually add the eggs, while stirring to combine.
  3. Evenly divide the mixture between the pastry cases, bake for 15 minutes or until just set.
  4. The timing may vary according to your oven.

Meringue

  1. Whisk the egg whites until frothy, sift in the cream of cream of tartar, whisk until incorporated then gradually whisk in the sugar (25 grams at a time) until the sugar dissolves and stiff peaks form, finally beat in the vanilla.
  2. Divide the meringue between the flans, ensuring it reached the edges – looks nice with peaks! Bake for 5 minutes or until lightly tinged with brown on the peaks. Remove from oven, allow to cool for 30 minutes.
  3. Serve with lightly whipped cream and a few fresh strawberries – dipped in chocolate, if liked.
Filed Under: Meringue, Pastries, Pies and tarts Tagged With: , , ,

Nutella Breakfast Rolls with Hazelnut Slivers and Grated Milk Chocolate

March 23, 2011 by Leave a Comment

For some reason I thought it was Sunday, so decided to post this on the chocoholics site – my daughter tells me it is Wednesday. Put the confusion down to old age; when you retire one day is much like another. Had my husband been a “romantic”, this would have been one of the breakfasts I would have loved being presented with on Valentine´s Day. We can all dream!

1 packet puff pastry
125 ml Chocolate and Hazelnut Spread
125 ml grated Green and Blacks dark milk or dark chocolate
125 ml hazelnut slivers

  1. Preheat oven to 190ºC (375ºF, gas mark 5) and line a baking tray with greaseproof paper or non stick baking parchment.
  2. Roll out pastry to 33 cm (13 inches) by 38 cm (15 inches).
  3. Spread Nutella over the pastry, leaving a 2.5 cm (one inch) border along the longer edges, but spreading the Nutella right up to the edges on the shorter edges, sprinkle hazelnut slivers (or almond if preferred) over the spread, top with the chopped or grated chocolate.
  4. Starting with the longer end facing you, roll up pastry (like a Swiss Roll); cover with clingfilm and chill for 30 minutes.
  5. Using a very sharp serrated knife very gently cut the roll into 12 even sized slices.
  6. Use a damp paper towel to wipe keep knife clean after each cut – pressing down very gently to avoid squashing the roll.
  7. Lay the rolls flat onto the prepared baking sheet, allowing a 2.5 cm (one inch) space between each.
  8. Bake for approx. 20 minutes or until the rolls are a light golden colour.
  9. Leave to stand for 5 minutes before gently pulling apart the rolls apart, serve while still warm.
Filed Under: Breakfast, Pastries, Valentine´s Day Tagged With: ,

French Chocolate Breakfast Puff Pastries

March 9, 2011 by 1 Comment

Many years ago while holidaying in France, we were given lovely pieces of puff pastry with a cup of strong coffee for breakfast. It had the most surprising filling, I was expecting jam but it was bitter/sweet dark chocolate, absolutely gorgeous. I have just found a recipe that I discovered years ago, and … well I changed it … just a little – used Swiss chocolate and as life is too short to make puff pastry, I buy ready made! A tip – roll the pastry out about the thickness of a beer mat and you can, if you prefer, use milk chocolate, or any other chocolate you fancy.

1 sheet frozen puff pastry, thawed
6 pieces each – Lindt Swiss Thins – dark and orange
Glaze – 1 egg beaten with 1 tbsp cold water
Unrefined caster sugar

  1. Roll out the pastry on a lightly floured work surface, cut it into 12 squares.
  2. Place one piece of chocolate on the edge of a pastry square and roll up, completely enclosing the piece of chocolate.
  3. Repeat with remaining pastry.
  4. Place the rolls on a baking sheet, seam side down, cover in cling film and place in a refrigerator to cool a little.
  5. Preheat the oven to 200°C, (390ºF, gas mark 6)
  6. Brush the top of each roll with egg wash and (if liked) sprinkle lightly with caster or Demerara sugar.
  7. Bake in the centre of a preheated oven for 15 minutes, or until the pastries turn a light golden brown.
Filed Under: Breakfast, Pastries Tagged With: , ,