Desperation leads 3.3m Brits to turn to loan sharks!
Kate Garroway-Care at home costs
Water Pollution -“ A National Disgrace”? A case for renationalisation?
Chocolate, cardamom and lavender tartlets served with caramelised oranges recipe from angiehoggett |
|||||||||||||||||||
|
gransnetter ratings
|
||||||||||||||||||
IngredientsFor the pastry:260g plain flour 1 tsp ground cardamom 1 tbsp fresh lemon zest 1/2 tsp sea salt 50g sugar 7 tbsp butter, cut into pieces and chilled 1 large egg yolk 1 tbsp lemon juice 2 tbsp water, chilled For the chocolate ganache filling: 280ml double cream 50g culinary lavender 340g dark chocolate, chopped 3 tbsp honey 2 tbsp butter For caramelised oranges: 2 oranges (peeled and segmented) 2 tbsp caster sugar To serve: 4 tbsp creme fraiche |
Handy HintServe with fresh winter berries and dust with icing sugar for a Christmas dessert |
||||||||||||||||||
MethodPastry:1.Using a food processor, pulse together the flour, cardamom, lemon zest, salt, and sugar until combined. Add in the butter and pulse until the mixture resembles breadcrumbs. 2.Add in the egg yolk and then slowly add in the water/lemon juice just until the pastry begins to form when pressed between two fingers. 3.Form the pastry into a ball and refrigerate for at least one hour or stick it n the freezer for 15 minutes. 4.When ready to bake, preheat the oven to 220c. 5. Press the pastry dough firmly into the tart pans. Prick the dough all over with a fork. Place a sheet of parchment paper over the dough and fill with baking beans. Return to the freezer for just a few minutes so the dough can harden up a bit again. 6. Bake for about 15 minutes until the edges begin to turn golden. Remove the beans and parchment paper and bake for 10-15 minutes more, or until the crust has turned golden brown all over. Remove from oven and let cool. Filling: 1. In a medium saucepan, heat the cream and lavender buds to a simmer. Cover and remove from heat. Allow to steep for 10-20 minutes. 2. Place the chopped chocolate and honey in a large bowl and place a fine seive on top. Set aside. 3 .Add the butter to the cream and lavender and return to a simmer. Remove from heat and pour the hot cream mixture through the sieve over the chocolate/honey. Be sure to press out all of the liquid from the lavender buds. 4. Whisk the cream and chocolate together until smooth. Immediately pour into the prepared pastry tarts. 5. Allow the tart to set at room temperature fora couple of hours until completely cool. 6. For the caramelised oranges, heat a frying pan until hot, then place the orange segments into the pan. Cook for one minute without turning, to colour the segments, then turn and cook on the other side for a further 30 seconds. Add the sugar and heat gently until just melted and caramelised. 7. Serve the chocolate tarts with the caramelised orange segments and a dollop of creme fraiche. |
gransnetter Reviews