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| Main ingredients | Malta orange, Fresh orange, Short crust pastry, Castor sugar, Eggs, Butter, White chocolate, Fresh mint sprigs |
| Cuisine | Fusion |
| Course | Dessert |
| Prep time | 35-40 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Sweet and sour |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1 malta orange
- Fresh orange segments for garnish
- Readymade short crust pastry dough as required
- Refined flour for dusting
- ¼ cup + 3 tablespoons castor sugar
- 3 eggs
- 2 tablespoons butter
- Melted white chocolate as required
- Fresh mint sprigs for garnish
Method
- Preheat oven to 180° C.
- Dust work top with refined flour and roll the short crust pastry dough into a thin sheet.
- Dock with a fork, cut into small roundels and transfer into small tart moulds. Press gently against the edges and remove excess dough.
- Place the moulds on a baking tray, keep it in the preheated oven and bake for 10-12 minutes. Bring them out of the oven and allow to cool.
- Take ¼ cup sugar in a bowl. Zest 1 orange directly in the bowl.
- Extract the juice of orange, measure ½ cup and add to the sugar mixture and mix well.
- Separate the egg yolks and whites and add the yolks to the orange juice mixture and whisk well.
- Boil sufficient water in a deep non-stick pan. Place the orange juice mixture bowl over the boiling water and cook for 10 minutes on medium heat.
- Add butter and continue to cook for 10 minutes more.
- Transfer into another bowl and allow to cool.
- Take melted white chocolate in another bowl.
- Remove the tarts out of moulds and brush melted chocolate on the inner sides of tart moulds and set aside for 5-10 minutes.
- Transfer the egg whites in a bowl and sugar and beat till soft peaks are formed.
- Fill the tart moulds with prepared orange curd and pipe out small rosettes of whipped egg whites on top.
- Brulee the rosettes with a torch. Garnish with orange segments, mint sprigs and serve.
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