CHOCOLATE TART WITH CANDIED MANDARIN
SERVES 6-8 / PREPARATION 30 MINUTES PLUS 2-3 HOURS RESTING / COOKING 30 MINUTES
FOR THE CHOCOLATE TART BASE 200g plain flour
25g cocoa powder
75g icing sugar
150g cold butter, diced
1 egg plus 1 egg yolk
Put the plain flour, cocoa powder and icing sugar into a food processor and mix on a low setting. Add the diced butter one piece at a time until it reaches a crumbly consistency. Add the egg, then the egg yolk. Remove from the food processor and wrap the mixture in plastic wrap and rest for 2-3 hours. Heat the oven to 160℃.
Use a floured rolling pin to roll out to a ½cm thickness and place into a greased 25cm-diameter tart tin. Bake blind with rice or weights for 25 minutes, then remove the weights and bake for a further 5 minutes. Allow to cool.
FOR THE CHOCOLATE FILLING 275g 70% dark chocolate 275ml milk 275ml cream
12 egg yolks
100g sugar
Melt the chocolate over a water bath and keep warm. Bring the milk and cream to the boil. Whisk the egg yolks and sugar together and add slowly to the milk mixture, while stirring off the heat. Return the egg and cream mixture to a medium heat, stirring continuously, until it reaches 82℃. Add the melted chocolate and blend with a stick blender. Pour into the tart base and allow to set in the fridge (about 2 hours).
FOR THE CANDIED MANDARIN 2 mandarins
220g caster sugar 250ml water
mascarpone, to serve
Thinly slice the mandarins, keeping the skin on.
Put the sugar and water in a large frying pan over a medium heat and bring to a simmer. Add enough mandarin slices to fill the pan, reduce the heat to low and cook for 6 minutes. Remove from the pan and place on a tray lined with baking paper to cool. Repeat with the remaining mandarin slices.
Reduce the syrup by a quarter, then let it cool. Place syrup and mandarin slices in an airtight container and store until ready to serve.
To serve, top a slice of tart with mandarin, drizzle with syrup and spoon some mascarpone on the side.