White Chocolate and Mascarpone Tart with Pistachio and Orange
- Makes one 28cm X 2cm diameter round tart
- Sweet tart case
- White chocolate and mascarpone cream
- White chocolate shards and pistachios
Sweet Tart Case
- 280g Plain flour
- 90g Icing sugar
- Pinch Salt
- ½ Orange, fine zest
- 135g Unsalted butter, cold diced
- 1 Egg, medium
- 1 Egg yolk
1. Place flour, icing sugar, salt and zest into a mixing bowl and crumb in the butter until you have a fine sandy texture.
2. Add in the eggs and egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands.
3. Form a square shape with the dough and flatten onto a piece of cling wrap, cover the dough completely with the wrap.
4. Chill and rest the dough in the fridge for 45 minutes before removing. Roll the dough on a lightly floured workbench to a thickness of 2mm. Roll the dough onto a sheet of paper on a tray and rest in the fridge for 20 minutes.
5. Remove the pastry from the fridge and line a round 28cm diameter non-stick tart mould with the pastry. You will have excess pastry, which can be frozen and reused.
6. Leave the tart to rest in the fridge for 20 minutes before trimming blind baking the tart in an oven preheated to 170°C for 20 minutes or until cooked.
7. Remove the baking beans and return the tart into the oven for two minutes to dry out.
8. Leave to cool, carefully trim excess pastry from the ring using a sharp knife and brush the inside of the tart liberally with melted white chocolate and reserve until needed.
White Chocolate, Vanilla & Mascarpone Cream
- 140ml Cream (A)
- 120g White chocolate, melted
- 1 Vanilla pod, seeds scraped
- ½ Orange, fine zest
- 1 Star anise, whole
- 100g Mascarpone
- 200ml Cream (B)
1. In a saucepan, heat the cream (A) with the vanilla seeds, orange zest and grate in the star anise. Bring to a boil and turn off the heat, leave to infuse for 10 minutes. Bring the cream back to the boil and strain it through a siev onto the chocolate. Leave to sit for 30 seconds before stirring well with a spatula to combine.
2. Leave to cool for 20 minutes before folding in the cold mascarpone cream. Leave covered in a container in the fridge for a minimum of half an hour before use.
3. Remove from the fridge and transfer the mixture to a stand-mixing bowl and add the cream (B).
4. Whisk up the cream to thick ribbon using a machine or hand whisk. Be careful not to over whip this cream as it can separate quickly. Spread it into the prepared tart base.
- 125g Pistachio, lightly toasted, coarse chopped
- 150g White chocolate shards
- ½ Orange zest
1. Scatter the nuts and chocolate shards on top of the cream to cover generously. Refrigerate the tart for 30 minutes.
2. Grate over the orange zest and icing sugar, cut and serve.
This recipe is an edited version from Darren’s book, Lamingtons & Lemon Tart, copyright Hardie Grant Books.