- 1 quantity sour cream pastry
- 250 g walnuts
- 1 tsp ground cinnamon
- 2 tbs brandy (optional)
- 125 g unsalted butter, softened
- Candied Mandarins
- 6 small imperial mandarins
- 260 g raw sugar
- Chocolate Glaze
- 175 g dark chocolate, (70% cocoa solids)
- 60 g Pouring Cream
- 50 g unsalted butter
- 1 tbs brandy (optional)
8Recipe is created for
Mill sugar for 6 seconds on speed 10. Set aside
Remove peel from 2 mandarins and juice for 20 seconds on speed 8.
Place sugar into bowl with juice and cook for 2 minutes, 70 degrees on speed 1 or until sugar dissolves.
Meanwhile cut remaining 4 mandarins in to wedges, with the skin on.
Add these mandarins to bowl and cook for 35 minutes, 80 degrees, reverse, speed soft. Note: Mandarins should be slightly translucent in colour and syrup thickened slightly.
Allow to cool a little.
Reserve 125g syrup and half of the wedges for filling and 1½ tablespoons syrup for the chocolate glaze.
Remaining syrup and mandarin wedges can be stored in an airtight container in the fridge until needed, or for up to 2 weeks.
Meanwhile preheat oven to 200C. Roll out pastry on a lightly floured surface until 3mm thick and line a 24cm tart pan with removeable base. Trim edge to extend 1cm past the rim. Using a fork, prick base, then freeze for 10 minutes.
Place walnuts on an oven tray and roast for 5 minutes, or until lightly browned. Then set aside to cool.
Line the frozen tart shell with baking paper and fill with dried beans or rice. Bake for 15 minutes, then remove beans and paper, and bake for a further 10 minutes or until the pastry is dry and light golden. Set aside to cool. Reduce oven to 180C
Finely chop walnuts in TM, 5 seconds on speed 8.
Add Cinnamon, reserved mandarin segments chop 3 seconds on speed 5
Add brandy, butter and reserved (125g) mandarin syrup mix reverse, speed soft for 15 seconds.
Spoon mixture into tart shell and spread evenly.
Then bake for 25 minutes or until dark golden. Remove and cool for 15 minutes.
To make chocolate glaze:
Place chocolate into bowl and chop for 10 seconds on speed 9
Add remaining ingredients and cook for 2 minutes, 50C speed 1. Mixture should be smooth.
Cool for 5 minutes and then pour chocolate glaze over the top of the tart, and allow to set at room temperature.
Serve with remaining candied mandarin wedges.
Sour Cream Pastry:
200 g cold unsalted butter, roughly chopped
250 g plain flour
120 g sour cream
Method: Add butter and flour mix for 5 seconds on speed 8 . Mix should resemble breadcrumbs.
Add sour cream mix until just combined 5 seconds on speed 5.
Remove pastry from bowl and place onto a lightly floured surface. Shape pastry to the tin you are using. Wrap in plastic wrap and place into fridge for at least 30 minutes before using.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.