Melicia’s Marbled chocolate and Orange Mini Tarts

Method:

1. 1. Beat the butter and icing sugar till well combined.
   2. Add the egg yolk and vanilla, beat till emulsified.
   3. Add the flour and baking powder to the butter mixture and mix until combined. DO NOT OVER WORK THE DOUGH.
   4. For the chocolate Sable dough: use the same method as above, add the cocoa powder in step 2.
   5. Create a marbled dough by mixing 2 parts vanilla dough with 1-part chocolate dough to create a marbled effect.
   6. Gently roll out the dough on a floured work surface to 2mm thick.
   7. Line greased tart rings with the pastry.
   8. Chill tart cases in the refrigerator until cold and hardened.
   9. Bake in a 15o degree Celsius preheated oven for 15-20 minutes until crisp and slightly golden in colour. 
   10. Cool tart cased before filling.

BAKED ORANGE CREAM

65g Clover Butter
65g Sugar
65g Ground almonds
1 egg
1 ¼ tbl Flour
60ml orange juice, fresh
Zest of 1 orange
60ml Orange liqueur

1. Cream the butter and sugar until light in colour and fluffy. 
2. Slowly add the beaten egg. If the mixture looks like it is starting to split, add a little of the ground almonds.
3. Add almonds, flour and orange zest. Add the orange juice, and gently mix to combine.
4. Spread approximately 5mm thick on a silpat mat/ greased parchment paper (on a tray) 
5. Bake at 160 degrees Celsius for 15- 25 minutes until baked and slightly golden.
6. Remove from oven and cool.

CHOCOLATE ORANGE GANACHE

300g Clover Cream
Peel from 2 oranges
150g Dark chocolate couverture, chopped
150g Milk chocolate couverture, chopped

1. Heat cream and Orange peel in a saucepan, bring to a simmer.
2. Combine both types of chocolate in a bowl.
3. Pour hot cream though a strainer over the chocolate and let it sit for 2 minutes before stirring.
4. Stir gently until smooth and glossy.

CHOCOLATE ORANGE MOUSSE

½ the prepared quantity of Chocolate orange ganache
8 Hazelnuts, roasted and chopped
150ml Clover Cream

1. Heat ganache till slightly softened but not melted. 
2. Whip cream to a stiff peak.
3. Fold whipped cream into ganache. 
4. Place in a piping bag. 
5. Refrigerate until thick and set

PULLED HAZELNUTS

6 Blanched Hazelnuts
6 skewers/ toothpicks

White granulated sugar

1. Prick the rounded side of the Hazelnuts with a skewer. The skewer need to be lodged half way into the Hazelnut. Set aside.
2. Create a dry caramel: Heat a saucepan on medium heat. Add 1/3rd of the sugar to the hot pan and allow to melt and then begin to caramelize. Add small amounts of sugar until each addition melts and caramelizes until all the sugar has been used.
3. Remove off the heat and place the base of the saucepan into some cold water to stop the caramel from burning.
4. This will also thicken the caramel, dip each hazelnut into the caramel and lift gently, creating a long tail. Hold it in that position until the “tail” hardens. Cut the tail to the desired length with a pair of scissors. 
5. Place on parchment paper to set and cool. 
6. Use to garnish the mini tarts.

TO CONSTRUCT THE TARTS

1. Cut discs of the orange cream. It should be the slightly smaller than the baked tart cases.
2. Place one discs in each tart case, drizzle with orange liqueur (optional)*
3. Place heaped teaspoon of orange marmalade over the orange cream disc and smooth out.
4. Pipe chocolate orange mousse over the marmalade. Leave a 2cm space from the top.
5. Fill the rest of the tart case with chocolate orange ganache (if the ganache has set too hard, warm up a little in a microwave). Smooth over and garnish with whipped cream and pulled hazelnut garnishes.