[France] How to cook Chocolate and blood orange tart
Ingredients
- 3 blood oranges, segmented
- homemade vanilla ice-cream, to serve
Chocolate pastry
- 125 g butter, at room temperature
- 125 g icing sugar
- 5 g salt
- 1 egg
- 1 egg yolk
- 250 g (1⅔ cups) plain flour
- 50 g (½ cup) cocoa powder
Hazelnut streusel
- 100 g (⅔ cup) plain flour
- 50 g almond meal (ground almonds)
- 50 g hazelnut meal (ground hazelnuts)
- 100 g unsalted butter
- 75 g (⅓ cup) caster sugar
- 25 g demerara sugar
- 5 g salt
- 50 g skinless (blanched) hazelnuts, chopped
Salted hazelnuts
- 500 ml (2 cups) water
- 20 g coarse salt
- 250 g whole skinless (blanched) hazelnuts
Blood orange confit
- 250 g blood oranges
- 120 g caster sugar
- 100 g blood orange juice
- 25 g glucose syrup
- 1 vanilla bean, split
- 20 g Grand Marnier
Chocolate crémeux
- 270 g dark chocolate (40% cocoa solids) (see Note)
- 230 g dark chocolate (70% cocoa solids) (see Note)
- 200 g milk
- 300 g thickened cream
- 5 g salt
- 150 g (around 3) eggs
Directions
