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Region: AR
Sunday 11 October 2026 04:31:51 GMT
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Blood orange, miso caramel and dark chocolate tart 🍊 My top 3 tips for perfect tarts: 1️⃣ Roll your pastry before chilling. It's softer, easier and far more even. Roll between baking paper, then chill flat. 2️⃣ Line the tin in two pieces. A disc for the base and strips for the sides, joined with your fingers. No more cracked pastry. 3️⃣ Layers! Something crisp, soft, rich and sharp in every bite. RECIPE (26cm tart) PASTRY: 195g cold butter, 180g icing sugar, 2g salt, 365g plain flour, 105g potato flour, 55g almond meal, 105g eggs Mix everything except eggs to a crumb, then add eggs. Roll to 3mm, rest 30 mins. Line tin, blind bake at 180°C for 15 mins, remove weights and bake 8-10 mins more until golden. MISO CARAMEL: 90g caster sugar, 25g glucose, 90g warm cream, 35g butter, 18g shiro miso Cook sugar and glucose to deep amber, add cream and cook to 107°C. Whisk in butter and miso. Pour into shell, freeze 20 mins. CRÉMEUX: 100ml cream, 70ml milk, zest of 1 orange, 20g yolks, 100g dark chocolate (64-70%), 60g soft butter Infuse cream, milk and zest for 10 mins, strain. Temper yolks and cook to 82°C. Pour over chocolate and blend. Blend in butter at 40°C. Pour over caramel at 32°C, freeze 30-40 mins. BLOOD ORANGE CURD: 170g blood orange purée, 20ml lemon juice, 60g caster sugar, 100g eggs, 30g yolks, 1.5 gelatine leaves (bloomed), 90g soft butter Cook purée, juice, sugar, eggs and yolks to 82°C, stirring constantly. Stir in gelatine. Blend in butter at 40°C. Pour over crémeux at 35°C, chill 2+ hours. ITALIAN MERINGUE: 100g egg whites (about 3), 200g caster sugar, 80ml water Cook sugar and water to 118°C, starting to whip the whites at 110°C. Stream in the syrup and whisk until just warm and glossy. Pipe, torch and slice with a hot, dry knife. Enjoy! #bloodorange #pastry #baking
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