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Salted chocolate tart with candied mandarin
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Prep Time:
155 minutes
Cook Time:
40 minutes
Total Time:
195 minutes
Indulge in a decadent salted chocolate tart with a delightful candied mandarin topping.
Ingredients:
  • 435g packet vanilla bean sweet shortcrust pastry
  • 2 mandarins
  • 375ml thickened cream
  • 300g dark chocolate, chopped
  • 75g softened unsalted butter
  • 40.00 ml Grand Marnier or other orange-flavoured liqueur
  • 220g caster sugar
  • 1 mandarin, extra, finely grated and juiced
Instructions:
  • Prepare the 12cm x 36cm rectangular loose-bottomed tart pan by greasing it.
  • Roll out the pastry on a lightly floured surface. Sprinkle mandarin zest over it and gently press it in with a rolling pin. Line the pan with the pastry, trimming any extra. Chill for 30 minutes before baking.
  • 1. Preheat the oven to 180C. Line the pastry shell with baking paper and fill with pastry weights. Bake for 15 minutes, then remove weights and paper. Bake for an additional 5 minutes or until dry. 2. Heat the cream in a small saucepan over medium heat until just below boiling. In a heatproof bowl, combine the chocolate and 1 tsp sea salt flakes. Pour the hot cream over the chocolate mixture, let sit for 2-3 minutes to melt, then whisk together. Gradually add the butter to combine. Stir in the mandarin juice and Grand Marnier. 3. Pour the chocolate mixture into the pastry shell and refrigerate for 2 hours.
  • For the candied mandarin, thinly slice the remaining 2 mandarins. In a large frypan over medium heat, combine sugar and 1 cup (250ml) water. Simmer, then add mandarin slices. Cook on low heat for 6-7 minutes until softened. Remove slices with a slotted spoon and let cool on a wire rack. Return syrup to medium heat and simmer for 2-3 minutes until slightly reduced. Cool slightly.
  • Place the mandarin slices decoratively over the tart, then generously drizzle with syrup and sprinkle with extra sea salt flakes for the finishing touch.

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