how to make award winning White chocolate and cardamom tart with syrupy mandarins

How have you been? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, White chocolate and cardamom tart with syrupy mandarins. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White chocolate and cardamom tart with syrupy mandarins is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White chocolate and cardamom tart with syrupy mandarins is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 300ml pouring cream
  • 3 cardamom pods, bruised
  • 2 thick strips mandarin peel
  • 200g NESTL� BAKERS’ CHOICE White Choc Melts
  • 1 egg, lightly whisked
  • Double cream, lightly whipped, to serve

Method

  • Step 1
    For the pastry, process the flour, sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add yolk and water. Process until mixture just comes together. Scrape onto a clean work surface. Gently press into a rectangle. Cover with plastic wrap. Place in the fridge for 30 minutes to rest.
  • Step 2
    Roll out pastry on a lightly floured surface until 3mm thick. Line a 12 x 35cm fluted tart tin with removable base with the pastry. Trim the excess pastry. Place in the fridge for 20 minutes or until the pastry is firm.
  • Step 3
    Preheat oven to 180C/160C fan forced. Line pastry with baking paper. Fill with pastry weights or rice. Bake for 12 minutes. Remove pastry weights or rice. Bake for a further 12 minutes or until cooked through and golden. Set aside to cool slightly.
  • Step 4
    Meanwhile, bring the cream, cardamom and mandarin peel to a simmer over medium heat. Set aside for 1 hour to infuse. Place the chocolate in a heatproof bowl. Bring the cream mixture nearly to a simmer over medium heat. Strain over the chocolate, discarding the cardamom and rind. Set aside for 5 minutes. Stir until chocolate is melted.
  • Step 5
    Reduce oven to 160C/140C fan forced. Whisk egg into the chocolate mixture. Pour into the tin. Bake for 30 minutes or until there is a slight wobble in the centre. Set aside to cool.
  • Step 6
    For the mandarins, prick the mandarins all over with a toothpick. Place in a saucepan of simmering water. Simmer for 1 hour or until the skin is tender. Halve, then remove the seeds.
  • Step 7
    Preheat oven to 180C/160C fan forced. Place mandarin halves in a baking dish. Scatter with the caster sugar, water and vanilla bean and seeds. Roast for 45 minutes or until syrupy.
  • Step 8
    Top the tart with double cream and mandarins and drizzle with any remaining syrup.

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