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How to make White chocolate and cardamom tart with syrupy mandarins

Yield = 6
Prep time: 1:20
Cook time: 1:45
Total time: 3:05

Ingredients

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

Pastry

  • 200g (1 1/3 cups) plain flour
  • 2 tbs icing sugar mixture
  • 125g unsalted butter, finely chopped
  • 1 egg yolk
  • 2 tablespoons water, iced

Syrupy mandarins

  • 600g mandarins
  • 155g (3/4 cup) caster sugar
  • 250ml (1 cup) water
  • 1 vanilla bean, halved lengthways, seeds scraped

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.