White chocolate orange tart with coffee pastry - recipe
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Prepare
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Serves
4 -
Cook
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Skill
Easy
Ingredients
For the pastry
- 6 tbsp Water
- 2 tsp Coffee granules
- 110 g Plain white flour
- Salt
- 55 g Unrefined golden caster sugar
- 55 g Butter (unsalted)
- 1 Egg yolk(s) (free range)
For the filling
- 280 g White chocolate
- 300 ml Double cream
- 1 tbsp Liquid glucose
- 50 g Butter (unsalted)
- 2 tsp Orange blossom water
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1
For the pastry mix 6 tbsp of water with the coffee granules until the granules have dissolved, put this to one side.
For this step you'll need:
- 6 tbsp Water
- 2tsp Coffee granules
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2
In a bowl sift the flour and salt together, add the sugar and then make a well before adding the butter. Using your fingers, start rubbing the flour into the butter.
For this step you'll need:
- 110g Plain white flour
- pinch Salt
- 55g Unrefined golden caster sugar
- 55g Butter (unsalted)
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3
Once the butter is mixed in add the egg yolk and mix again. Now add the coffee mix one tea spoon at a time until you form a dough.
For this step you'll need:
- 1 Egg yolk(s) (free range)
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4
Knead the dough for a few minutes then wrap in cling film and leave in the fridge for at least 2 hours. Remove the dough from the fridge. Lightly flour your work surface and roll out your pastry to fit your tin. Line your pastry tin, then prick the base.
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5
Line the pastry case with a circle of baking parchment and fill with baking beans. Put in the fridge and chill for at least 20 minutes.
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6
Preheat your oven to 200°C (fan 180°C, gas mark 6). Put in a baking tray as you will need to place your pastry tin on this and bake your pastry blind for 10 minutes, then remove the beans and grease proof paper and bake for another 5 minutes. Remove from the oven and allow to cool completely.
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7
Once your pastry is cool, melt 30g of the white chocolate and spread this onto the pastry base. Leave to set.
For this step you'll need:
- 30g White chocolate
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8
Place your cream and glucose in a sauce pan (on medium heat) until it is hot, do not let it boil. Mix in your remaining 250g of white chocolate and remove from the heat.
For this step you'll need:
- 300ml Double cream
- 1 tbsp Liquid glucose
- 250g White chocolate
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9
Add in your butter and orange blossom water and beat until smooth.
For this step you'll need:
- 50g Butter (unsalted)
- 2tsp Orange blossom water
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10
Pour your chocolate mix into your pastry case and leave to reach room temperature ( if you place it in the fridge at this point it will warm up the fridge). Once at room temperature place it in the fridge until it is set. This will take between 2 to 3 hours.
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11
Once it is set you could sprinkle it with grated chocolate or cocoa powder to decorate.