October 13 2023 – That's Amore Cheese
White Chocolate & Vanilla Mascarpone Tart with Pistachio & Orange
|
Chef |
Darren Purchese |
|
Course |
Dessert |
|
Servings |
20 portions |
Ingredients
Components
- Sweet pastry tart case
- White chocolate & vanilla mascarpone cream
- White chocolate shards
- Pistachios
Sweet Pastry 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
- egg wash (2 yolks, splash cream – mixed well and strained through a sieve)
- white chocolate, melted
White Chocolate, Vanilla & Mascarpone Cream
- 340ml Cream (A)
- 120g White chocolate, melted
- 1 Vanilla pod
- ½ Orange, fine zest
- 1 Star anise, whole
- 100g That's Amore Cheese Mascarpone
White Chocolate Shards
- 500g white chocolate, buttons or coarse chopped
Assembly
- 100g pistachio nuts, coarse chopped
- 150g white chocolate shards
- ½ orange zest
- icing sugar
Instructions
| For the pastry… Place flour, icing sugar, salt and zest into a mixing bowl and crumb in the butter until you have a fine sandy texture. Add in the eggs & 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. Flatten out to approx. 1cm and wrap in clingfilm. Chill in fridge for 20 minutes. |
| To line the tart… Once rested, lightly flour the bench, and roll the pastry to approx. 2 mm thickness. Trim to the rough size around the tart tin leaving an extra 7 cm all the way around. Pick up the pastry by wrapping it around your rolling pin. Un-roll it over the tart tin. Press in the edges and ensure the base and sides have no holes or cracks in the pastry. Dock the bottom of the pastry with a fork. Rest again in the freezer for 10 minutes. You will have excess pastry, which can be frozen and reused. |
| To blind bake the tart…Preheat an oven to 180°C fan forced. Scrunch a sheet of baking paper in your hand and open it up, line the tart with the creased baking paper and fill it with baking beads. Blind bake the tart for 18 minutes, remove the paper and beads, and return to the oven to further bake at 160°C for another 8-10 minutes or until golden brown. Brush the hot tart with the egg wash and return to oven for a minute to set. Leave the tart 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. |
| To make the cream… In a saucepan, heat 140 ml of cream 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 sieve onto the chocolate. Leave to sit for 30 seconds before stirring well with a spatula to combine. Leave to cool for 20 minutes before folding in the cold mascarpone and remaining 200 g cream. Leave covered in a container in the fridge for a minimum of an hour before use. |
| To temper the chocolate and make the shards… You will need to temper the white chocolate. Tempering is the process of heating and cooling chocolate to a specific temperature to ensure that it has a smooth texture, glossy finish, and a crisp snap when broken. Here's a method for tempering white chocolate with a double boiler. Materials: |
| White chocolate (finely chopped or in buttons)
Heat-proof bowl
Pot or saucepan
Digital thermometer
Spatula
Acetate sheet or baking paper
Palette knife
|
| Instructions: Begin by setting up a double boiler. Fill a pot or saucepan with a few inches of water and bring it to a simmer over medium heat. Place the heat-proof bowl on top of the pot, making sure that the bottom of the bowl does not touch the water. Add two thirds of the chopped white chocolate to the bowl and stir gently with a spatula until the chocolate is melted and smooth. |
| Remove the bowl from the pot and dry the bottom with a kitchen towel. Take the temperature of the chocolate with a digital thermometer and record the temperature. To begin tempering, you will need to cool the chocolate. You can do this by adding 1/3 of unmelted white chocolate to the melted chocolate and stirring until it has melted. Repeat this process twice, adding more unmelted white chocolate each time, until the chocolate has cooled to around 80°F (27°C). Now it's time to warm the chocolate back up to its working temperature. Place the bowl back over the simmering water and heat the chocolate to around 86°F (30°C), stirring frequently with the spatula. Be careful not to let the temperature go above 91°F (33°C), or the chocolate will lose its temper. Once the chocolate has reached its working temperature, remove the bowl from the heat and wipe the bottom of the bowl with a kitchen towel to prevent any water droplets from getting into the chocolate. You can now use the tempered chocolate for dipping, drizzling, or any other application. Be sure to work quickly, as the chocolate will begin to set as it cools. To make the shards, pour some tempered chocolate onto the acetate or baking paper and use the palette knife to spread it thinly and evenly across the surface. Leave the chocolate to set for five minutes before flipping the sheet upside down to flatten the chocolate. Repeat until all of the chocolate is used. If the chocolate starts to thicken or set while you are working with it, you can warm it up again in the double boiler for a few seconds until it is fluid again. |
| Once set, break irregular pieces of the chocolate and store in a container until needed. This will make more shards than you need but they store well in a cool dry place. |
| To assemble the tart… Remove from the fridge and transfer the mixture to a stand-mixing bowl. 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. Scatter the nuts and arrange the chocolate shards on top of the cream to cover generously. Refrigerate the tart for 30 minutes. Grate over the orange zest and icing sugar, cut and serve. |
Tagged: Cake, Dessert, mascarpone
