Apricot Almond Orange Tart With White Chocolate Cream Recipes

ORANGE AND CHOCOLATE ALMOND TART

Steps:

• Finely grate enough zest from the 1 orange to make 1 teaspoon and set it aside for the almond filling.
• Cut off the ends of the orange. Lay it on a flat surface so it doesn't tip over. Use a sharp paring knife to remove the skin and white pith completely from the oranges.
• Reserve these pieces and squeeze the juice out of these parts. This juice will be used later to glaze the tart.
• Make two slices into each section of the orange, excluding the segment dividers. Make sure your slices go inside each of the segments dividers so there won't be any remaining on your segments. Squeeze the juice out of this part and then discard.
• Place the orange segments on a paper towel lined board or baking sheet to partially dry out the oranges before adding them to the tart. You can do this step the day before and refrigerate the oranges overnight.
• Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.
• Whisk flour, cocoa, sugar, and salt together in a bowl. Add the melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no specks of flour remain. Using your hands, press two-thirds of dough into the tart pan with removable bottom. Press remaining dough into fluted sides of the pan. Press and smooth dough with your hands to even thickness. Dock the bottom of the tart dough with the times of the fork before baking.
• Place pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until the top edges of the crust turn golden brown and firm to touch, 25 minutes, rotating pan halfway through baking.
• Sift the almond flour and powdered sugar together into a medium bowl. Add the all-purpuse flour and whisk together to thoroughly combine.
• Place the butter, orange zest and the salt in a large bowl and with a hand mixer beat the butter on medium speed until the butter is creamy, about 1 minute. Scrape down the sides. Add the almond-flour mixture and mix on medium speed for 90 seconds or until the mixture is no longer crumbly. Add the egg and mix on medium speed just until the egg is incorporated. Add the rum and mix until just incorporated.
• If you are making the almond cream ahead of time refrigerate it in an airtight container until ready to use.
• When the tart has come out of the oven combine the orange juice and the sugar in a small saucepan and bring it to a boil. Remove the pan from the heat and stir in the apricot jam. When the tart has cooled to room temperature, brush the oranges with the glaze.
• Pour the almond cream into the baked tart and smooth the surface with an offset spatula. Arrange the oranges in a spiral pattern starting at the outside edge and then working towards the center. Place the tart pan on a wire rack set in a rimmed baking sheet. Bake the tart at 350 degrees F for 1 hour 15 minutes until the almond cream lightly brown and the outer edges are firm to the touch. The center will be slightly jiggly.
• Remove the tart from the oven, cool to room temperature and brush the oranges with the glaze. The tart is ready to eat once it cools to room temperature, but the slices will look best if you refrigerate the tart overnight to allow the almond cream to completely set.
• Sprinkle the finished tart with toasted sliced almonds and enjoy.

CHOCOLATE ORANGE TART

Steps:

• Heat the oven to 180 degrees Celsius.
• In the microwave or in a pan, melt the butter and dark chocolate together until liquid.
• Add the biscuit crumbs, mix well to combine and spoon into a 22cm fluted round, loose-bottomed tin. Press up the side to form the lip first, then press into the base, making sure there are no gaps where they join then put into the fridge to chill.
• Using a fork or a hand whisk, mix together the cream, eggs, orange zest and orange curd and pour into the crust in the tin.
• Bake in the oven for 30-35 minutes until just set. Leave to cool. Remove from the tin and drizzle with the melted chocolate. Leave to cool completely. Chill in the fridge before serving.

CHOCOLATE-ORANGE TART WITH ALMOND CRUST

Steps:

• Combine almonds and brown sugar in a food processor or blender container.
• Process or blend nut mixture one-third at a time until nuts are finely ground.
• Transfer to a mixing bowl.
• Stir in flour.
• Add melted butter.
• Stir until well mixed.
• Press mixture evenly onto the bottom and 1 inch up the side of a 9 inch tart pan with removeable bottom or a 9 inch springform pan.
• Bake ina 325 degree oven about 20 minutes or until golden brown and firm to the touch.
• Cool crust on a wire rack.
• While crust is cooling, bring whipping cream just to boiling, stirring occasionally.
• Remove from heat.
• Whisk in chocolate until smooth.
• Whisk in liqueur or brandy if desired.
• Cool for 30 minutes or until filling begins to thicken but is still pourable.
• Spread marmalade onto bottom of crust.
• Pour filling over marmalade.
• Cover and chill for several hours or until filling is firm.
• Before serving, remove side of pan.
• Garnish with whipped cream and candied orange peel curls.

APRICOT CREAM TART

Steps:

• Make dough:
• Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and extracts and pulse just until mixture begins to clump.
• Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice with a forward motion to distribute fat. Gather dough together into a ball with scraper and transfer to tart pan. Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim). Chill until firm, about 30 minutes.
• Make filling while dough chills:
• Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
• Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined. Chill, covered, until ready to use.
• Bake tart shell:
• Put oven rack in middle position and preheat oven to 375°F.
• Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more. Cool completely in pan on a rack, about 15 minutes.
• Fill and bake tart:
• Reduce oven temperature to 350°F.
• Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell. Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling). Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes. Cool tart completely in pan on rack.

APRICOT CUSTARD TART

Steps:

• Preheat oven to 325-degrees F.
• Place baked tart shell on baking sheet. Set aside.
• Cut apricots into wedges and arrange in tart shell.
• In a bowl whisk together sugar, yolks and cream.
• Stir in flour and salt. Stir to combine.
• Pour cream/yolk mixture over apricots.
• Sprinkle almonds over all.
• Bake for 35-40 minutes or until custard is set.