Wednesday, 30 November 2011

Recipes - Vanilla Cream Tart w Candied Blood Orange

This recipe stemmed from me buying blood oranges then trying to decide what to do with them.  Blood oranges lend themselves to well to both sweet and savoury dishes, so really, the options were endless!  I had a lightbulb moment of brilliance and decided to do a simple, sophisticated dessert - Vanilla Cream Tart w Candied Blood Oranges.  

I had some tartlette cases in my pantry that needed to be used.  While I recommend making your own pastry (as much as it is not one of my favourite things to do) these premade cases are good when you have a lot on or need to whip something up quickly.

2 blood oranges, sliced thinly
1 1/2 cups caster sugar
3 cups water
200g mascarpone
100g cream cheese
50g double cream
1/4 cup icing sugar
1 tsp vanilla bean paste
12 tartlette cases

Step 1 - Place sugar and water in a medium, heavy bottomed saucepan and place over a medium-high heat.  Stir until sugar dissolves, then carefully lower orange slices into the liquid.  Simmer rapidly for 20 minutes, turning oranges once. 
Step 2 - Reduce heat to low and slowly simmer for another 20-30 minutes, until oranges are transparent and syrup has reduced.  Remove oranges from syrup and place on a tray lined with baking paper.  Allow to cool.  Reserve syrup.
Step 3 - While oranges are cooking, place mascarpone, cream cheese, double cream, icing sugar and vanilla bean paste into a bowl and mix until combined.  Spoon vanilla cream into tart cases and refrigerate until required.

Step 4 - When oranges are cool enough to handle, drizzle tarts with orange syrup and place a slice of orange on each. 

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