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White chocolate and cardamom tart with syrupy mandarins
White chocolate and cardamom tart with syrupy mandarins
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Prep Time:
80 minutes
Cook Time:
105 minutes
Total Time:
185 minutes
Brighten your day with a homemade mandarin tart.
Ingredients:
  • 300ml pouring cream
  • 3 cardamom pods, bruised
  • 2 thick strips mandarin peel
  • 200g White Chocolate Melts
  • 1 egg, lightly whisked
  • Double cream, lightly whipped, to serve
  • 200g (1 1/3 cups) plain flour
  • 24.00 gm icing sugar mixture
  • 125g unsalted butter, finely chopped
  • 1 egg yolk
  • 40.00 gm water, iced
  • 600g mandarins
  • 155g (3/4 cup) caster sugar
  • 250ml (1 cup) water
  • 1 vanilla bean, halved lengthways, seeds scraped
Instructions:
  • In a food processor, blend the flour, sugar, and butter until it resembles fine breadcrumbs. Add the yolk and water and process until the mixture just comes together. Transfer the dough to a clean work surface and gently shape it into a rectangle. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • Roll out the pastry on a lightly floured surface to 3mm thickness. Carefully line a 12 x 35cm fluted tart tin with removable base with the pastry, trimming any excess. Chill in the fridge for 20 minutes until the pastry is firm.
  • 1. Preheat your oven to 180C/160C fan forced. Line the pastry with baking paper and fill it with pastry weights or rice. Bake for 12 minutes, then remove the weights or rice and bake for an additional 12 minutes until the pastry is golden brown and cooked through. Let it cool slightly before proceeding.
  • Simmer the cream, cardamom, and mandarin peel over medium heat, then let it infuse for 1 hour. Place the chocolate in a heatproof bowl. Reheat the cream mixture almost to a simmer. Strain it over the chocolate, removing the cardamom and rind. Let it sit for 5 minutes, then stir until the chocolate is melted.
  • Preheat the oven to 160C/140C fan forced. Add whisked egg to the chocolate mixture, then pour into the tin. Bake for 30 minutes, or until there's a slight wobble in the center. Let it cool.
  • Pierce the mandarins all over with a toothpick, then simmer in water for 1 hour until the skin is tender. Cut in half and remove the seeds.
  • Preheat your oven to 180C/160C fan forced. Arrange mandarin halves in a baking dish, then sprinkle with caster sugar, water, and vanilla bean and seeds. Roast for 45 minutes until a syrupy glaze forms.
  • Drizzle the tart with double cream, top with mandarins, and finish with a generous drizzle of the remaining syrup.

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