Wednesday 13 August 2014

Flourless Chocolate Tart with Lindt Dark Chocolate and Mandarin Oranges

Baking is one of my new favourite things to do, except when it’s really hot in summer! Thankfully in the UK we’ve had a bit of fresh cool air stroll in so it’s not too bad having the oven on. I was looking for inspiration for some kind of chocolate tart when I came across something similar to this. I put my own stamp on it, using mandarin oranges and orange chocolate. It’s really decadent and delicious. The best part about it is it’s flourless so all those gluten free folks can enjoy it as well. There’s also a little bit of brandy in it to give it some richness. Try your hand at making it; it’s got the stamp of approval from the Brits. Makes about 8 slices.

Gluten free flourless chocolate tart with orange
Moist and lovely with a bit of cream.

100g Lindt dark chocolate orange
100g unsalted butter
100g ground almonds
3 eggs separated
1-2 tbsp. Gran Marnier
45g half spoon granulated sugar (*NOTE: If using regular sugar use 100grams)
200g tinned mandarin orange segments drained

To Start:
Heat your oven to 180C
Break the chocolate up and add with butter to a microwave safe bowl and melt.
Make sure to cover the bowl or else you’ll have butter all over the microwave!
Take out stir to combine and add the brandy and let cool.

Separate the eggs and beat the yolks with the sugar until light and fluffy.
Add the ground almonds and stir to combine.
By now the chocolate and butter should be cool enough to whisky
Next beat the egg whites until they reach soft fluffy peaks.
Carefully fold in half of the egg whites into the batter trying not to release all the air from the eggs.
Fold in the second half and set aside.

To Finish:
Butter and sugar a removable tart tin and place on a baking sheet
Pour the batter into the tart tin.
Take your mandarin oranges and place them in whatever pattern you’d like. Make sure they are thoroughly drained before doing so.
Bake for about 30-45 minutes depending on your oven, allow to cool before slicing.
Serve with cream or ice cream.

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