Mandarin Orange and Ganache Tart
INGREDIENTS
CRUST
• 1/2 cup whole-wheat pastry flour
• 1/2 cup unbleached all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1 cup almond meal
• 1/4 cup canola oil or other mild oil
• 1/4 cup pure maple syrup (Grade B or dark amber)
• 1 1/2 tsp. pure vanilla extract
• 1 1/2 tsp. almond extract
GANACHE
• 10 oz. best-quality chocolate (68% to 72% cacao), finely chopped, divided
• 7/8 cup (14 tbsp.) coconut milk creamer or soy creamer
• Pinch of sea salt
• 1 tsp. pure vanilla extract
• 3-4 mandarin oranges or clementines peeled and seperated, yield about 50 slices
INSTRUCTIONS:
RECIPE COURTESY OF DELICIOUS LIVING
1. Make crust (can be done 1 day ahead): Line a baking sheet with parchment paper. Place a 9-inch tart pan with removable bottom on baking sheet. Coat with cooking spray.
2. In a medium bowl, sift flours, cinnamon, and salt. Add almond meal and whisk to aerate. In a small bowl, whisk oil, syrup, and extracts. Pour over dry mixture and stir with a spatula until crumbs are evenly moistened. Squeeze a little between your fingers to see if it can be pressed. If too dry, add more oil. Spoon mixture into prepared pan. Cover with plastic wrap, and then press firmly and evenly on bottom and up pan sides (a metal measuring cup can help). Be sure crust is not too thick where sides and bottom meet. Refrigerate 15 mins.
3. Preheat oven to 350˚. Remove plastic wrap and bake crust 15–18 mins. until light golden brown. Be careful when removing from oven; it’s fragile when hot but firms up when cool. Once cool, wrap and refrigerate.
4. Make ganache: Put 9 oz. chocolate in a medium heatproof bowl. Pour creamer into a small saucepan, add salt, and bring to a low boil over medium heat. Remove from heat. Wait 30 seconds; liquid should be very hot but not scalding (test a few drops on your wrist). Pour all at once over chocolate. Add vanilla. Swirl bowl to submerge chocolate. Wait 1 minute; then whisk until chocolate is completely melted, glossy, and smooth. Do not stir longer or chocolate may turn gritty. Pour ganache into crust. Let set 15 mins. at room temperature, and then refrigerate until firm. (Ganache can be made up to 2 weeks ahead; refrigerate, covered, and then reheat in a bowl set over simmering water until pourable.)
5. An hour before serving, remove tart from refrigerator. Melt remaining 1 oz. chocolate. Keep warm.
6. Arrange orange sections over ganache in concentric circles, covering completely. Drizzle melted chocolate over oranges. Chill briefly to set. (Store up to 1 day; remove from refrigerator 10 mins. before serving.)
Sunday May 11th 10:00am-2:00pm Bring
