Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1/4 cup orange juice
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 tablespoon cornstarch
- 1/4 cup unsalted butter, cubed
- 1/4 teaspoon orange extract
- 1/4 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1/4 cup dark chocolate chips
- 1/4 cup white chocolate chips
- 1 tablespoon vegetable oil
- Orange zest, for garnish
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Pastry brush
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Double boiler or microwave-safe bowl
- Small piping bag or zip-top bag
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the flour and sugar. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
3. Add the egg yolk and orange juice to the mixture and stir until the dough comes together.
4. Roll out the dough on a lightly floured surface to fit the tart pan. Line the tart pan with parchment paper and place the dough on top. Trim the edges and prick the bottom with a fork.
5. Bake the crust for 15-20 minutes or until golden brown. Let it cool completely.
6. In a saucepan, whisk together the heavy cream, sugar, egg yolks, and cornstarch. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon.
7. Remove the saucepan from the heat and stir in the cubed butter, orange extract, and vanilla extract until the butter is melted and the mixture is smooth.
8. Pour the mixture into the cooled tart crust and smooth the top. Chill in the refrigerator for at least 1 hour.
9. In a double boiler or microwave-safe bowl, melt the dark chocolate chips with 1/2 tablespoon of vegetable oil. Repeat with the white chocolate chips and remaining 1/2 tablespoon of vegetable oil.
10. Pour the melted dark chocolate into a small piping bag or zip-top bag. Cut a small hole in the corner and drizzle the chocolate over the tart in a zigzag pattern.
11. Repeat with the melted white chocolate, drizzling it over the tart in the opposite direction of the dark chocolate.
12. In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the tart.
13. Garnish with orange zest and chill in the refrigerator for another 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Chilling time: 1 hour 30 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
1 9-inch tart, serves 8-10 people
Nutritional information:
Calories per serving: 320
Total fat: 20g
Saturated fat: 12g
Cholesterol: 105mg
Sodium: 10mg
Total carbohydrate: 31g
Dietary fiber: 1g
Total sugars: 18g
Protein: 4g
Substitutions for ingredients:
- Orange juice can be substituted with any citrus juice, such as lemon or lime juice.
- Dark chocolate chips can be substituted with milk chocolate or semi-sweet chocolate chips.
- White chocolate chips can be substituted with any other type of chocolate chips.
- Powdered sugar can be substituted with granulated sugar.
Variations:
- Add a layer of sliced fresh oranges on top of the cream filling before drizzling with chocolate and glaze.
- Use a graham cracker crust instead of the pastry crust.
- Add a tablespoon of orange zest to the cream filling for extra orange flavor.
Tips and tricks:
- Make sure the butter is cold when making the pastry crust to achieve a flaky texture.
- Chill the pastry crust before baking to prevent it from shrinking.
- Use a pastry brush to brush the excess flour off the crust before baking to prevent a white, powdery appearance.
- Use a double boiler or microwave-safe bowl to melt the chocolate to prevent burning.
- Chill the tart before drizzling with chocolate and glaze to prevent them from melting.
Storage instructions:
Store the Orange Cream Neenish Tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The tart can be served cold or at room temperature. Do not heat it in the microwave or oven as it will melt the chocolate and glaze.
Presentation ideas:
Serve the Orange Cream Neenish Tart on a cake stand or platter. Garnish with fresh orange slices and mint leaves.
Garnishes:
- Orange zest
- Fresh orange slices
- Mint leaves
Pairings:
- Coffee
- Tea
- Sparkling wine
Suggested side dishes:
- Fresh fruit salad
- Whipped cream
- Vanilla ice cream
Troubleshooting advice:
- If the pastry crust shrinks during baking, it may be due to overworking the dough or not chilling it enough before baking.
- If the cream filling is too thin, it may be due to not cooking it long enough or not adding enough cornstarch.
- If the chocolate drizzle is too thick, add more vegetable oil to thin it out.
Food safety advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
- Store the tart in the refrigerator to prevent the cream filling from spoiling.
Food history:
The Neenish Tart is a classic Australian pastry that originated in the early 1900s. It is typically made with a pastry crust, a layer of jam, and a split filling of vanilla and chocolate cream. The Orange Cream Neenish Tart is a modern twist on this classic pastry, adding a refreshing citrus flavor to the cream filling.
Flavor profiles:
- Sweet
- Tangy
- Creamy
- Chocolatey
Serving suggestions:
Serve the Orange Cream Neenish Tart as a dessert for a special occasion or as a sweet treat for afternoon tea.
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Region: Australian