Ingredients
Method
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.
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.
Note
