Chocolate mandarin crumble tart

ingredients

• Chocolate mandarin crumble tart

  • 1 1/3 cup plain flour
  • 1/4 cup icing sugar
  • 2 tablespoon cocoa
  • 150 gram butter, chilled, chopped
  • 2 tablespoon iced water
  • 4 shortbread biscuits, crushed
  • 2 tablespoon caster sugar, plus 1/3 cup extra
  • 200 gram dark chocolate, melted, cooled
  • 200 millilitre thickened cream, whipped
  • 2 mandarins, peeled, sliced into 3
  • 1/4 cup blueberries

method

• Chocolate mandarin crumble tart

  • 1

    Preheat oven to moderate, 180°C. Lightly grease a 20cm fluted tart pan with a removeable base.

  • 2

    In a food processor, pulse flour, sugar, cocoa together to combine. Add butter, pulsing until fine crumbs form. With motor running, add enough water to bring dough together. Shape into a disc, wrap in plastic wrap and chill 20 minutes.

  • 3

    Roll out between sheets of baking paper until 4mm thick. Ease into pan, pressing to fit. Trim edges. Chill 15 minutes.

  • 4

    Using pastry trimmings, knead gently, incorporating biscuit crumbs and sugar. Roll out to 4mm on a sheet of baking paper. Place on an oven tray.

  • 5

    Blind bake pastry shell and pastry on tray 20 minutes. Cool shortbread pastry. Remove filling for pastry shell. Bake, 10 minutes. Cool shell. Crush cold shortbread pastry.

  • 6

    Place chocolate in a large bowl, gradually add whipped cream, mixing well. Spoon into tart shell, smoothing top with a palette knife. Chill 4 hours or overnight.

  • 7

    Place mandarins on an oven tray. Sprinkle evenly with sugar. Heat under a preheated grill 4-5 minutes until caramelised or use a culinary blowtorch. Top tart with mandarin, blueberries and shortbread crumble to serve.

notes

When lining a pan with pastry, roll the end of the pastry onto our rolling pin and use this to lift the pastry into the pan.