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Blood Orange and Chocolate Tart
25 cm tart tin
Ingredients
  • subheading: Pastry:
  • 65g of icing sugar
  • 15g of ground almonds
  • 100g of unsalted butter, diced and chilled
  • 165g of flour
  • 1 pinch of salt
  • 40g of eggs
  •  
  • subheading: Glaze:
  • 1 egg
  •  
  • subheading: CHOCOLATE FILLING:
  • 320g of dark chocolate, broken into pieces
  • 2 eggs
  • 230g of double cream
  • 130g of whole milk
  •  
  • subheading: BLOOD ORANGE JELLY:
  • 50g of blood orange juice
  • 25g of caster sugar
  • 25g of glucose
  • 200g of water
  • 4 gelatine leaves, bloomed in cold water
  •  
  • 6 oranges for the surface of the tart
Note: Ingredients may have been altered from the original.
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