Pastry:
Cooking Time: 15-20 minutes at 160°c
Planning Ahead:
This Pastry must be prepared in advance, wrapped in cling film and refrigerated for at least 2 hours before using.
Method:
1. In a mixing bowl cream together the butter and the icing sugar until white. Add the sieved flour, orange, salt and bring the mix to a sandy crumble.
2. Add little-by-little the eggs, then bring the mix together on the first speed and once the mix is firm remove from the machine.
3. Wrap in cling film and refrigerate for at least 2 hour before using.
Note:
This pastry is compact and easy to work. It is a good recipe to use if you want to fill tartlet with mousse or cream, because they will stay dry.
Chocolate Ganche:
Equipment needed
Round bottom bowl, bain marrie, hand blend, jug, whisk and spatula
Method:
1. Melt the chocolate over a bain marrie and take to ballot 55c, to test dip the tip of your little finger in, should feel very hot.
2. Crack the egg into the jug and stand a hand blend in the jug ready, now mix the milk and cream in a sauce a bring the boil, pour the boiling liquid over the egg blending constantly
3. Pour half the liquid into the chocolate, and whisk in slowly, it will split a little, don’t panic, it will come back! Once thick and glossy fold in the rest of the liquid with he spatula, now remove from the bain marrie, dry the bottom the bowl and pour into the tart cases
4. Allow to set somewhere cool, but avoid putting in the fridge, as this will make the pastry soggy
5. Serve with a Chantilly or white chocolate ice cream.