Now that the oranges are about to run out and are in their sweetest moment I leave you this wonderful modern tart with the frost of oranges and white chocolate. Is’ prepared with Sicilian blood oranges from Etna, we call “tarot oranges or black pudding”: look at what a wonderful color. Arrive directly from the Piante Faro farm. Incredibly easy to prepare, with a simple base of thin and crispy shortcrust pastry, brushed with white chocolate and filled with a delicious but light frost of blood oranges and completed with a white chocolate turbillon. To make the turbillon I used one silicone mold by Silikomart that you can find on Amazon.
By now you will have understood that I have a passion all Sicilian for GELI FRUIT, which are sweet but light, elegant and versatile. And above all very fresh, since spring is already here. Perfect not only as spoon desserts, but also to stuff tarts, puffs or tartlets, as the watermelon frost-covered tart, one of my absolute favorites. So I decided to experiment with a recipe with the magnificent blood oranges that came to me from Sicily.
In this case I cooked the shell of shortcrust pastry in white and then I simply poured the orange frost inside. the result? Excellent, a fresh and light dessert, with the intense taste of citrus and the sweetness of white chocolate. I advise you to try it! Have a good day.
DOSES FOR A BAKING TRAY OF 20-22 CM IN DIAMETER
- FOR THE PASTRY
125 grams of flour 00
65 grams of cold butter
50 grams of sugar
the rind of an orange rind
an egg yolk
a pinch of salt
- FOR FROST ORANGE
500 milliliters of blood orange juice
100 grams caster sugar
60 grams of cornstarch (glutenfree) or flour
250 grams of white chocolate
50 milliliters of liquid cream
bourbon vanilla, to taste
For the pastry: put the flour on the work surface, cold butter cut into small pieces and salt. Work quickly with your fingertips until you get a crumb mixture. Then add the yolk, sugar, the orange peel and work until you get a homogeneous dough. Wrap the dough in plastic wrap and put it into the refrigerator to rest for at least 30 minutes.
Grease and flour a tart pan 20-22 centimeters in diameter, pull the pastry with a rolling pin to a thickness of half a centimeter and coat the cake tin on the bottom and sides. Trim the pastry sideways. Cover with parchment paper and fill with dried legumes or with the appropriate refractory balls. Refrigerate while preheating the oven to 180 degrees static. Cook the pastry in white for 15-20 minutes, removing the legumes and parchment paper at the end and letting it brown in the oven. Allow to cool completely.
For the frost of oranges, mix cornstarch and sugar, add everything to the orange juice and mix until the powders are completely dissolved. Put the liquid on the fire and cook until it comes to a slight boil, continue cooking for another 2-3 minutes always stirring, then let cool.
Melting white chocolate and combine the Bourbon vanilla powder or syrup. With part of the chocolate brush the edges and bottom of the tart, in order to make it waterproof compared to the frost of oranges. Allow to cool until the chocolate has hardened. Heat the cream and add it to the remaining chocolate: pour the mixture into the spiral molds and store in the freezer for at least 12 hours.
Pour the frost of blood oranges inside the pastry shell and, when the white chocolate decoration will be cold, carefully remove it from the mold and lay it on the tart. Decorate with orange slices. Bon appétit!
ALTERNATIVE: for an even fresher and lighter tart, decorate it only with slices of orange. Or with the leftover shortcrust pastry make some biscuits and use them as decoration. So you will avoid putting chocolate.