Episode 4: The Great Australian bake Off – Mini Tarts

 

 

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There always something to be said about the presentation of food. What I loved about this challenge was that it included to extra elements a chocolate design and a fruit smear.

Choc flowers

 

Jaffa Tarts with Orange Liqueur

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Jaffa Tarts with Orange Liqueur

Ingredients

For the pastry
  • 300g plain flour
  • 125g butter, chilled and diced
  • 2 tablespoons cocoa powder
  • ⅓ cup icing sugar
  • pinch of baking powder
  • zest of 1 orange
  • 2 free-range egg yolks
  • 1½ tablespoons iced water
For the ganaches
  • 330ml cream
  • 300g white chocolate, finely chopped or grated
  • 300g dark chocolate, finely chopped or grated
  • zest of 1 orange
  • 1½ tablespoons orange liqueur (e.g. Cointreau) orange powdered food dye

Preparation Method

Place the flour, butter, cocoa, icing sugar, baking powder and orange zest into the bowl of a food processor and process until the mixture resembles breadcrumbs. Add the egg yolks and iced water through the feed tube and process until combined. Place the dough onto a floured board and knead lightly until smooth. Shape into a disc, wrap in cling wrap and chill for 15 minutes.

Preheat the oven to 160°C. Roll out the pastry and cut into 18 x 9cm circles. Press into the tart tray. Bake for 10 minutes or until crisp. Allow to cool completely in the tin before turning out.

To make the ganaches, boil the cream in a small saucepan. Place the white chocolate in a heatproof bowl. Place the dark chocolate in a separate heatproof bowl. Pour 150ml boiling cream over the white chocolate and 180ml boiling cream over the dark chocolate. Allow to sit until the chocolate melts, before folding each ganache until smooth. Add the orange zest, orange liqueur and orange food dye powder to the white chocolate mixture and stir well. Allow to cool.

Pour the ganaches into two separate piping bags fitted with small plain tips. Pipe white chocolate jaffa ganache into the cooled tart bases to half-fill, reserving some to pipe the tart tops. Allow the base to set, then top with the dark chocolate ganache, filling the tart cases. Pipe the remaining white chocolate jaffa ganache on the tart tops in a swirl pattern.

 

Mango & Raspberry Rosets

 

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Tart Mango Raspberry top

 

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