Blood Orange and White Chocolate Tarts
Ingredients
Crust
- 2 cups pastry flour
- 1/3 cup almond flour
- 3/4 cup icing sugar (I used 1/4 cup)
- Pinch of salt
- 1/2 cup plant-based butter, cold
- 1 egg
White chocolate layer
- 100 ml coconut milk
- 20 g white chocolate
- 1/4 tsp vanilla extract
- 1/4 tsp agar agar
Blood orange layer
- 75 ml blood orange juice
- 1 tbsp maple syrup
- 1 tsp blood orange zest
- 1/4 tsp agar agar
Preparation
Shortcrust pastry tart shell
In a bowl, mix the pastry flour, almond flour, icing sugar, and salt.
Cut in the cold plant-based butter until the mixture resembles breadcrumbs.
Add the egg and mix to form a dough.
Chill the dough in the refrigerator for at least 30 minutes.
Roll out the dough and press it into tart shells.
Bake in a preheated oven at 180°C until golden brown.
White chocolate layer
Add white chocolate and coconut milk to a saucepan and mix to create a silky-smooth ganache.
Let the ganache simmer and boil over low heat before adding agar agar.
Bring the mixture to a gentle simmer while stirring continuously.
Keep the stove on until the agar agar dissolves, for approximately 2 minutes.
Slowly pour the mixture onto the baked crust.
Refrigerate until set.
Blood orange layer
Once the white chocolate layer is set and firm to the touch, start making the jelly layer.
In a small pot, add blood orange juice, blood orange zest, maple syrup, and bring to a boil.
Add the agar agar powder to the saucepan and bring to a simmer while stirring continuously to dissolve the agar.
Remove from heat.
Pour the jelly mixture onto the white chocolate layer.
Refrigerate or freeze until set.
Notes
The crust recipe makes 8 tart shells, while the white chocolate layer is sufficient for two tart shells—adjust quantities as needed.
For a less sweet crust, use 1/4 cup icing sugar instead of the full 3/4 cup.
