FOOD & DINING Israeli-Style Chocolate Orange Tart By Shushy Turin My mother grew up in Israel with a fig and carob tree in her backyard. She would tell me stories of how tu b’shvat was a special time, a real celebration to appreciate the fruits of the land. That is why every year on Tu B’Shvat, I get nostalgic for the good ole Israeli treats like Crembo and chocolate-covered orange peels. To me, there is no better way to celebrate the fruit (literally) that Israel has to offer than by making the beautiful tart with the best citrus in season. Tu b’shvat may have passed but I’m still hung up on this treat all year long. Note: if you are not a fan of chocolate-covered orange peels you are welcome to peel the oranges before boiling them in the sugar syrup, it just won’t look the same. Or, just skip the oranges altogether and top with some berries and chocolate shavings. Oreo crust 36 Oreos with filling 5 tbsp butter or vegan butter 1/4 tsp cardamom Chocolate ganache 2 c chocolate, I prefer a mix of dark and light 1 c heavy cream or canned coconut milk Pinch of salt 1/4 c butter or vegan butter Orange topping 3 blood oranges 2 cara cara oranges (you can use any oranges) 2/3 c sugar 1 c water In a food processor fitted with an S-blade, process the Oreo cookies along with the butter and cardamom until the mixture resembles a fine sticky crumb. Press the mixture into a tart pan. If desired, you may bake the crust at 350 degrees for
about eight minutes or until the crust is crisp. Otherwise place into the refrigerator to chill. In a medium saucepan over low-medium heat, add the chocolate, cream or coconut milk, salt and butter. Allow the mixture to melt, stirring constantly so that the mixture doesn’t burn. Once all the ingredients are integrated, allow it to cool for five minutes before pouring the chocolate into the Oreo crust. Place in the refrigerator to cool for at least two hours. In a medium saucepan over medium heat, boil the sugar and water until the sugar is integrated. Add the oranges and allow the mixture to return to a boil. Then allow it to simmer for 20-25 minutes or until the oranges begin to wilt slightly. Remove the oranges from the syrup and place in a single layer on a cooling rack to dry for 8 hours or overnight. Reserve the syrup for another use. Remove the tart from the fridge and arrange the oranges on top in a pattern of your choosing. Allow the tart to come to room temperature and serve. The tart and oranges may be prepared up to two days in advance. Do not place the oranges on top of the tart until up to one hour before serving. When Shushy Turin isn't becoming a family nurse practitioner or taking care of her two adorable children, she enjoys creating recipes, learning new cooking/baking techniques, exploring food cultures all over the world and putting things in parentheses. She recently moved from New York to join the Silver Spring, Maryland community. She has a popular Instagram page and blog @cookinginheelss and writes recipes for Binah Magazine, Joy of Kosher, Kosher. com and The Jewish Echo, among others. Her favorite ingredients include tahini, miso, and nutritional yeast (sometimes mixed together), and she firmly believes that using and knowing quality ingredients is key to a great recipe!
PHOTO CREDIT: SHUSHY TURIN
PHOTO CREDIT: SHUSHY TURIN
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February 16, 2017 • 20 Shevat, 5777
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