Friday, January 17, 2014
Chocolate and candied oranges tart
On a layer of pastry shell a delicate chocolate cream and to complete many slices of caramelized oranges ...
Ingredients for a 30 x 20 cm (12 x 8 inches) rectangular mould
For the short (sweet tart) pastry:
200 g (7.05 oz) all purpose flour
70 g (2.47 oz) of granulated white sugar
70 g (2. 47 oz) of butter, cubed
1\2 teaspoon baking soda
For the filling:
350 g (12.35 oz) of oranges
60 g (2.12 oz) of sugar
175 g (6.17 oz) of Nutella
150 g (5.30 oz) of pastry cream (you can find the recipe here)
A small glass of orange liqueur
Cocoa powder for dusting
Prepare the short pastry: Sift the flour with the baking soda, place them in a mincer (you can also make it by hand) with the other ingredients and blend until the mixture comes together. Wrap the dough in clingfilm and refrigerate for half an hour before using.
Meanwhile, prepare the custard (pastry cream) and let it cool.
Take the dough out of the oven, remove the paper and beans, allow to cool.
Fold the nutella in the pastry cream until completely incorporated and spread it over the bottom of the baked pastry shell, place the caramelized orange slices on the cream, sprinkle with cocoa powder (4) and serve.