Almond, chocolate and cumquat tart with candied cumquats
Almond, chocolate and cumquat tart with candied cumquats requires roughly 2 hours from start to finish. One serving contains 614 calories, 14g of protein, and 37g of fat. This recipe serves 10. For $1.93 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. A few people really liked this side dish. 20 people found this recipe to be yummy and satisfying. If you have sugar, cumquats, cream, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Delicious Everyday. With a spoonacular score of 54%, this dish is solid. If you like this recipe, you might also like recipes such as Chocolate Tart with Candied Cranberries, Chocolate Tart with Candied Clementine Peel, and Candied-Almond Chocolate Strawberries.
Servings: 10
Preparation duration: 60 minutes
Cooking duration: 60 minutes
Ingredients:
265g (2 ¼ cups) almond meal (ground almonds)
175g (6 ounces) 70% cocoa chocolate, roughly chopped
¼ cup cream
1½ tsp syrup from the candied cumquats
1 kg (2 pounds) cumquats
1 tsp ground cinnamon
1 tsp cumquat zest
500ml (1 cup) orange juice
250g plain flour
125ml sour cream
400g (1 cup) caster sugar
200g unsalted butter chilled, chopped into cubes
Equipment:
food processor
plastic wrap
sauce pan
aluminum foil
oven
wire rack
offset spatula
bowl
Cooking instruction summary:
Begin by making the pastry. Place the butter and flour in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the sour cream and pulse until the mixture starts to come together and form a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.For the candied cumquats place the orange juice and castor sugar in a large saucepan and stir to dissolve the sugar. Bring to a boil and add the cumquats. Return to a boil and simmer until the syrup is thick and the cumquats have collapsed and appear slightly translucent. Remove from the heat and allow to cool.Preheat the oven to 200 celsius (390 Fahrenheit) and roll out the sour cream pastry until approximately 3mm thick. Line a 22cm loose bottomed tart tin with the pastry and trim the excess. Refrigerate for 30 minutes before lining with foil, and filling with dried beans or pastry weights. Bake it for 10 to 15 minutes or until the pastry starts to dry. Remove the foil and beans and return the pastry case to the oven for a further 10 minutes to ensure the pastry is crisp. Place on a wire rack to cool.Reduce the oven temperature to 175 celsius (350 Fahrenheit) and place the ground almonds, cinnamon and cumquat zest in a large bow. Stir to combine before adding the cumquat syrup and the butter. Pat the almond mixture into the tart base and bake the tart for 30 minutes, or until golden. Place on a wire rack and cool completely.To make the chocolate glaze, bring a saucepan of water to a boil and turn the heat off. Place the chocolate, cream, butter and syrup in a bowl and place over the saucepan and stir until melted and smooth. Poor over the top of the tart and spread evenly with an offset spatula.
Step by step:
1. Begin by making the pastry.
2. Place the butter and flour in a food processor and pulse until the mixture resembles fine breadcrumbs.
3. Add the sour cream and pulse until the mixture starts to come together and form a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.For the candied cumquats place the orange juice and castor sugar in a large saucepan and stir to dissolve the sugar. Bring to a boil and add the cumquats. Return to a boil and simmer until the syrup is thick and the cumquats have collapsed and appear slightly translucent.
4. Remove from the heat and allow to cool.Preheat the oven to 200 celsius (390 Fahrenheit) and roll out the sour cream pastry until approximately 3mm thick. Line a 22cm loose bottomed tart tin with the pastry and trim the excess. Refrigerate for 30 minutes before lining with foil, and filling with dried beans or pastry weights.
5. Bake it for 10 to 15 minutes or until the pastry starts to dry.
6. Remove the foil and beans and return the pastry case to the oven for a further 10 minutes to ensure the pastry is crisp.
7. Place on a wire rack to cool.Reduce the oven temperature to 175 celsius (350 Fahrenheit) and place the ground almonds, cinnamon and cumquat zest in a large bow. Stir to combine before adding the cumquat syrup and the butter. Pat the almond mixture into the tart base and bake the tart for 30 minutes, or until golden.
8. Place on a wire rack and cool completely.To make the chocolate glaze, bring a saucepan of water to a boil and turn the heat off.
9. Place the chocolate, cream, butter and syrup in a bowl and place over the saucepan and stir until melted and smooth. Poor over the top of the tart and spread evenly with an offset spatula.
Nutrition Information:
covered percent of daily need
