PASSIONFRUIT AND BLOOD ORANGE RICOTTA TARTS


INGREDIENTS
  • 1¼ CUPS (275G) CASTER (SUPERFINE) SUGAR
  • 3 BLOOD ORANGES, THINLY SLICED 
  • ½ CUP (125ML) PASSIONFRUIT PULP (APPROXIMATELY 6 PASSIONFRUIT) 
ALMOND PASTRY 
  • 2 CUPS (320G) WHOLEMEAL FLOUR 
  • 1 CUP (160G) ALMONDS 
  • 1 CUP (85G) QUINOA FLAKES+ 
  • 1½ CUPS (240G) ICING (CONFECTIONER’S) SUGAR 
  • 250G UNSALTED BUTTER, CHOPPED 
  • 4 EGG YOLKS 
RICOTTA FILLING
  • 4 CUPS (960G) FRESH RICOTTA 
  •  ½ CUP (80G) ICING (CONFECTIONER’S) SUGAR, SIFTED 
  • 2 TEASPOONS VANILLA EXTRACT
METHOD
  1. To make the almond pastry, place the flour, almonds, quinoa flakes, icing sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and process until the dough just comes together. Turn out onto a lightly floured surface and gently bring together to form a dough. Divide dough in half, flatten into discs, wrap in plastic wrap and refrigerate for 30 minutes. 
  2. Preheat oven to 180°C (350°F). Roll out each pastry disc between 2 sheets of non-stick baking paper to 3mm thick. Line 2 lightly greased 12cm x 35cm loose-bottomed, rectangular fluted tart tins with the pastry sheets. Trim the edges and prick each of the bases with a fork. Refrigerate for 15 minutes.
  3. While the pastry is chilling, place 1 cup (220g) of the caster sugar on a tray. Press the blood orange slices into the sugar and place on 2 baking trays lined with non-stick baking paper. Cook, turning halfway, for 15 minutes or until caramelised. Set aside. Line the pastry cases with non-stick baking paper and fill with baking weights. Cook for 10 minutes, remove the paper and weights and bake for a further 10 minutes on until the pastry is dry and golden. Remove from the oven and set aside to cool completely.
for full instructions you can go to :    https://www.donnahay.com.au

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