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LOCATION: Recipes >> Pastries >> Choc Orange Tart

Print this Recipe    Choc Orange Tart

White Chocolate Orange Tart
Yield: 8

1 1/4 cup blanched slivered almonds, (about 5 oz)
1 1/4 cup flour
3 Tbsp sugar
1/4 tsp salt
1/2 cup chilled unsalted butter, cut into pieces
1 egg yolk
2 tsp minced orange peel, (orange part only)
1/2 tsp almond extract
1/4 tsp vanilla extract
3 oz semisweet chocolate, finely chopped

1 Tbsp water
1 tsp unflavored gelatin
1 1/4 cups whipping cream
9 oz imported white chocolate, (such as Lindt), chopped
1/2 cup chilled whipping cream
2 tsp vanilla extract

white chocolate shavings
fresh mint leaves
fresh or candied rose petals

Grease 11-inch-diameter tart pan with removable bottom. Finely chop
almonds in processor. Add flour, sugar and salt and grind to powder.
Add butter and cut in until mixture resembles coarse meal. Mix egg
yolk, minced orange peel and almond and vanilla extracts in small
bowl. Add to flour mixture and blend just until moist clumps form.
Press dough onto bottom and up sides of prepared pan to 1/4-inch
thickness. Refrigerate crust 30 minutes.

Preheat oven to 350. Bake crust until golden, about 2 minutes.
Transfer to rack. Sprinkle with chopped chocolate. Let stand until
chocolate melts, about 4 minutes. Using back of spoon, carefully
spread chocolate over bottom and up sides of crust. Cover and
refrigerate until ready to use.

Place 1 Tbsp water in heavy small saucepan. Sprinkle gelatin over.
Let stand 5 minutes to soften. Add 1 1/4 cups whipping cream to
gelatin mixture and stir over medium-low heat until gelatin dissolves.
Add 9 oz white chocolate and stir until melted and smooth. Pour
into large bowl. Refrigerate until cool but not set, stirring
occasionally, about 10 minutes.

Meanwhile, using electric mixer, beat 1/2 cup chilled whipping
cream and vanilla extract in medium bowl to stiff peaks. Fold
whipped cream into white chocolate mixture. Spoon filling into
crust, smooth top. Refrigerate tart until filling is set, about 4
hours.

Sprinkle white chocolate shavings over tart. Garnish with mint
leaves and rose petals and serve.

Serves: 8

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