Blood orange tart with espresso mousse

Name: Blood orange tart with espresso mousse
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 125 g Flour; 1 pinch Salt; 70 g Icing sugar; 70 g soft butter; 1 Egg yolk (size M); 250 g Dark chocolate; 400 g Whipped cream; 1 TABLESPOON instant espresso powder; 1 large blood orange; 2-3 stem(s) Mint to decorate; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

125 g Flour
1 pinch Salt
70 g Icing sugar
70 g soft butter
1 Egg yolk (size M)
250 g Dark chocolate
400 g Whipped cream
1 TABLESPOON instant espresso powder
1 large blood orange
2-3 stem(s) Mint to decorate
7-10 Tbsp Grease
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Dried peas

Directions

1
Mix flour, salt, icing sugar, butter in pieces and egg yolks in a mixing bowl, first with the dough hooks of the hand mixer, then knead quickly with your hands to a smooth dough. If the dough is too dry, add approx. 1 tablespoon of water.
2
Wrap dough in foil and chill for about 30 minutes.
3
Roll out the shortcrust pastry rectangularly (approx. 13 x 37 cm) and line a greased tart mould with lift-off base. Fold the protruding edges inwards and press them firmly. Place baking paper on top and fill with dried peas.
4
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Remove paper and peas and bake for another 5 minutes. Take out and let cool down.
5
Finely chop the chocolate. Heat 300 g cream in a pot. Melt the chocolate in the hot cream while stirring. Stir in espresso powder. Remove the tart from the mould. Pour in chocolate cream and chill for at least 1 hour.
6
In the meantime, peel the orange so that the white skin is completely removed. Cut the orange into thin slices. Wash the mint, shake dry and pluck off the leaves. Whip the rest of the cream with the whisk of the hand mixer until stiff.
7
Pour into a piping bag with a small perforated spout and squirt as tuffs onto the chocolate cream at the edge of the tart. Place the orange slices overlapping in the middle of the tarte as strips. Decorate with mint.