citrus mascarpone tart

INGREDIENTS SERVES 10 TO 12

1 box (397 g) puff pastry ½ cup melted dark chocolate 1 egg yolk, whisked 1½ cups mascarpone cheese ½ cup soft cream cheese 2 tbsp granulated sugar 1 tsp freshly grated orange zest 3 oranges (blood, navel and clementine), peeled and thinly sliced crosswise ½ cup toasted sliced almonds ⅓ cup pure maple syrup

DIRECTIONS

ON A FLOURED SURFACE, roll out the pastry into two 9" x 13" sheets that are each 1/8" thick. Trim each to form a rectangle and discard the excess. Place 1 pastry sheet on a baking sheet and prick all over using a fork; set aside. Cut the second pastry sheet lengthwise into 3 even strips; spread the melted chocolate evenly over 2 of the strips. Place one chocolate strip on top of the other and top with the third clean strip. Slice lengthwise into 8 long strips. Carefully twist 2 strips together to form a spiral shape. Repeat with the remaining 6 strips to make 4 twists in total.

BRUSH THE OUTSIDE EDGES of the reserved pastry sheet with some of the egg yolk. Carefully lay the twists on the outside edges of the pastry while pressing gently to adhere. Place the tart in the fridge to firm up for 10 to 15 minutes.

IN A BOWL, whisk together the mascarpone, cream cheese, sugar and orange zest. Spread the mixture evenly over the pastry. Arrange the orange slices neatly overtop. Brush the chocolate twist edges with the remaining egg yolk.

PREHEAT THE OVEN TO 400°F. Bake the tart on the centre rack for 30 to 40 minutes, or until the edges are golden brown. SERVE THE TART sprinkled with the toasted almonds and drizzle with maple syrup.