Candied Oranges (optional, for decoration)
- Raw sugar – 1 cup
- Water – ⅓ cup
- Oranges, sliced – 1 large or 2 medium
Graham Cracker Crust
- Graham Crackers – 15 whole crackers
- Raw sugar – 2 TBSP
- Butter, melted – 12 TBSP
White Chocolate Custard
- Jcoco’s Cayenne Veracruz Orange white chocolate bar – 3 large bars (33 squares of chocolate and 3 spare squares for decoration)
- Cornstarch – 4 Tsp
- Full Fat Coconut milk – ⅓ cup coconut milk
- Whole organic eggs -2
- Raw sugar – ¾ cup
- Egg yolks – 2
- Freshly squeezed orange juice – ½ cup
- Orange water – ¼ Tsp (optional)
- Butter – 8 TBSP (1 stick)
Meringue cookies (optional, for decoration)
- Egg whites, at room temperature – 2 (the ones left from the curd)
- Cream of tartar – ¼ Tsp
- Pinch of salt
- Raw sugar, lightly pulsed through the food processor – ½ cup (see notes)
- Half lemon just to rub the utensils
To make the candied oranges (optional):
- Using a hand whisk, combine the sugar and water in a large pan until they have a homogenous texture. Increase the heat to medium and whisk constantly until the sugar has dissolved.
- Submerge the orange slices in the liquid as soon as it begins to boil. Cook for 10 minutes per side, keeping an eye on the sugar so it doesn’t burn entirely. Remove each orange slice from the skillet using several cooking thongs and place it on a cooling rack. Allow them to cool and dry for 2 hours in a cool, dry location. Using a tiny spatula or pairing knife, carefully pull each slice from the rack. Decorate the pastry with them.
To make the graham cracker crust:
- Preheat the oven to 350 degrees Fahrenheit.
- On a baking sheet, place your tart pan. (See notes) Pulse the cookies and sugar together in a food processor until fine crumbs form.
- Start putting the butter in a stream through the big lid hole of the food processor while it’s running. To redistribute the butter, turn off the motor and scrape the walls and bottom of the dish. Pulse again and continue the procedure a few more times until the crumbs keep their shape when pressed. The butter should be evenly dispersed among the crumbs, and the crumbs should seem moist.
- Place the crumbs in the tart pan and press them into the corners and bottom. To press the cookie crumbs, use a small bowl or measuring cup with a flat bottom. Press them together until the border is approximately 14 inches thick, then scatter the remaining crumbs across the middle.
- Preheat oven to 375°F and bake for 7–8 minutes. If the crust is a little swollen when you take it out, use the instrument you used to press the crumbs to gently reshape it. It will revert to its original shape. Allow for thorough cooling before assembling the tart.
To make the white chocolate layer:
- In a medium glass dish, place the chocolate squares.
- In a small dish, dissolve the cornstarch in a tiny amount of coconut milk.
- Heat the remaining coconut milk in a small saucepan over low heat until it just begins to boil. Stir in the cornstarch mixture to combine everything. Wait about 20 seconds after pouring the liquid over the chocolate. Start swirling with a silicon spatula until the chocolate is fully melted. Pour the melted chocolate over the tart crust and place it in the refrigerator to set. Before adding the orange curd, it should be set.
To make the orange curd:
- Whisk the eggs and egg yolks with the sugar and orange juice in a large glass bowl. Fill a large pan halfway with water, just enough to cover the bowl.
- Place the bowl on top of the skillet and heat to a low simmer, stirring continually with a hand whisk. Continue to whisk until the sugar has dissolved and the mixture has begun to warm. With a wooden spoon, continue moving. Stir the mixture gently but steadily until it thickens, around 7 to 10 minutes, although it might take a little longer. You want a combination that will cover the back of a wooden spoon and leave a clean pass when you run your finger through it.
- Stir in the orange water for just a few seconds longer.
- Remove the pan from the heat and strain the mixture through a sieve. Start by adding a few cubes of butter at a time, mixing until almost melted before adding the next. Mix until all of the butter has melted, then add another couple of minutes to make the curd more airy and light. Chill for 4 to 6 hours, ideally overnight, after pouring over the chocolate.
To assemble the tart:
- Arrange the candied oranges on top of the dessert and shave some of the leftover white chocolate on top. For a touch of freshness, serve dessert with blueberries or any other fruit you like.
To make the meringue cookies (optional):
- Preheat the oven to 225 degrees Fahrenheit. Make sure the bowl and the attachment you’ll be using are both clean and dry before you start. The meringue might be harmed by any fat. On a pastry bag, place the tip of your choosing. Cut a corner of a big plastic bag and insert the tip instead. Secure the base with a rubber band or a clean hair tie, as shown on my Instagram Stories a few days ago.
- Begin by scraping the lemon inside and out of the bowl and whisk, ensuring sure there are no pieces of lemon remaining inside or in the whisk.
- Combine the egg whites, cream of tartar, and salt in a mixing bowl and beat on low speed until the whites foam up. Increase the mixer speed to high (Kitchen Aid Level 8) and beat for about a minute, or until soft peaks form.
- Begin gently adding the sugar, one tablespoon at a time, while the mixer is running. Mix for two minutes, or until firm peaks form. Don’t go any further and don’t overmix. Start piping little drops on your parchment paper or silicon mat, leaving about 12″ between them, with the meringue in your bag.
- 1 hour in the oven Turn off the oven and allow the meringue cookies to cool for a further hour. The oven door should not be opened. After taking the cookies out let them dry in a cool dry place.
- Even if you use conventional white chocolate, the contrast between the citrus orange aromas and the spicy overtones adds to the pleasure. That’s what gives this tart its vivid color. To get the full experience, I recommend putting your hand on these bars.
- When you’re in a hurry, the freezer comes in handy. Before pouring the curd, freeze the chocolate for 20 minutes, and then freeze the entire tart for 2 hours before serving. So that it doesn’t melt, cut and serve it right away.
- If you’re making meringue drops and using raw natural sugar like me, pulse it for a few seconds in a Nutri-Bullet or food processor until it’s virtually crushed. To produce meringue, you’ll need extra fine sugar.
- Before pushing the graham crackers into the tart pan, place it on a baking sheet. You won’t have any crumbs on your counter this way.
- This recipe asks for three chocolate bars, plus a few extra pieces for decorating.
Source: DevamadeoDon’t miss interesting posts on Onnewslive