A heart for tart

Long weekends are just the best, right? Especially the ones that go on for 4-5 days. With Navratri celebrations in full swing and in the run up to Dasara, chances are you’re indulging in all kinds of Indian sweets so if you’re looking to take a break and try something different, why not give a shot at making this supremely delicious Orange and Chocolate Tart, crafted by Chef Prathna Narang.



I. Sable Dough
Cold butter: 180g
Confectioner’s sugar: 99g
Pinch of Salt
Almond flour: 45g
Whole eggs: 71g
Flour: 397g

1. Preheat oven to 160ºC/325ºF
2. In the bowl of a stand mixer fitted with a paddle attachment, cut the butter into small cubes and place in a bowl.
3. Add the flour, sugar, salt and almond flour and beat until the mixture resembles a sand like texture. Add the egg and bring the mix together until it forms a ball.
4. Roll dough to 1/8 inch thickness between two parchment papers, cover in plastic wrap and refrigerate for 20 minutes.
5. Butter small tart moulds and cut dough to fit. Line and trim each mould and freeze for at least 1 hour before baking for about 15 minutes until lightly golden.


II. Orange Marmalade
Orange segments: 150 g
Orange peel juliennes: 150 g
Granulated sugar: 300 g
Lemon juice: 15 g

1. In a heavy bottom pan, add the orange segments, juliennes and granulated sugar and cook till it reaches 105°C.
2. Add in the lemon juice.
3. Check for doneness by placing some marmalade in an ice cold bowl for desired consistency/thickness. Cook more if required.
4. Transfer to a clean bowl and cool completely before using.


III. Chocolate Mousse
Yolk: 4nos
Caster sugar: 80g
Dark chocolate 300g
Cream: 150g
Gelatine: 10g
Water: 30 g
Whipped cream : 150g

1. Bloom the gelatine in cold water.
2. Over a double boiler, whisk egg yolks and sugar till it reaches thick ribbon consistency i.e. when you lift the whisk over the mixture the batter falls slowly forming a ribbon that holds its shape for a few seconds. (Sabayon)
3. In a separate bowl, melt the chocolate and heat the cream. Mix the two together to make a smooth ganache.
4. Mix the ganache to the sabayon.
5. Add the melted strained gelatine and mix. Fold in the whipped cream
6. Pipe the mousse into dome moulds (silicon mould) and set till frozen.
7. Once demoulded glaze with Nappage glaze (neutral gel glaze)


IV. Neutral Glaze
Neutral glaze: 100g
Water: 10g

1. Boil water and neutral glaze together.
2. Glaze over frozen mousse when neutral glaze is 50 – 60 degrees Celsius.


V. Assembly
1. Once tarts are baked and cooled down, pipe some marmalade into the tart.
2. Place glazed mousse over tart that is filled with marmalade.
3. Garnish with small chocolate stick and fondant leaf.

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Categories: Academy, Baking, Chocolate, Festive, Marmalade, Patisserie, Recipe

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