A couple of weeks ago I saw a TV advert that William Wood, head pastry chef and creator of Careme Pastry would be appearing on a Master Class session of Master Chef Australia. Now I will admit I don’t watch Master Chef, but when I heard William Wood would be on I was eager to tune in to see his tips and tricks for making pastry. After watching the episode I nipped over to the Master Chef website and grabbed the recipe thinking I would give it a go just to compare how it stood up to the version I normally use. I put the recipe away and didn’t think anymore of it until I decided to make Mandarin and Chocolate tarts, perfect right? I could try out this new pastry recipe at the same time. I started measuring out my ingredients, went to grab the eggs checked the recipe: 9 egg yolks….. what? You have got to be kidding me. I checked further down into the instructions and it said add 6 egg yolks to the flour. Oooookkk definitely a typo in the recipe. I knew that the 9 eggs was wrong, but even 6 sounded excessive. On a whim I decided to give it a go anyway just to see what would happen – nothing ventured, nothing gained…
Once I made the pastry, and it was resting in the fridge, out of curiosity I went back on the website to recheck, only to find that it had been amended (after a few complaints by other readers). Turns out only 4 egg yolks were needed; 3 for the recipe and 1 for brushing the pastry. I know, I know I should have checked again before I made the pastry 🙂
Anyway, to cut a long story short, when I took the pastry out of the fridge it wasn’t wet from excess egg. It was soft and felt exactly right and it handled beautifully. I decided to bake the pastry cases, as an experiment. I was fully expecting them to melt into an eggy puddle in the pans from using double the amount of egg required. To my surprise, they turned out perfectly. Now I feel the need to experiment again and make the pastry recipe the correct way with 3 egg yolks to see the difference, stay tuned I’ll let you know how it goes.
Now back to the tarts, when I was making mandarin marmalade last week I had it in my mind that the mandarin jam would go perfectly with chocolate so that was the inspiration for these tarts. As I wasn’t sure how the flavour combination would go over I also made some salted caramel ones, who doesn’t like salted caramel right? Hey, I believe in covering all my bases. The verdict: it turned out the mandarin flavour was more popular than the salted caramel, the bitterness of the mandarin marmalade was the perfect foil for the chocolate.
The photos were taken when the tarts were still at room temperature so the caramel and jam would ooze out, but then I put them in the fridge to firm up before I served them.
Makes 6 mandarin and 6 salted caramel tarts.
Make a half quantity of salted caramel.
Make or buy mandarin marmalade.
- 200gm dark chocolate, chopped coarsely
- 200gm pure cream
- 20ml honey (optional).
Place chocolate in a heat proof bowl.
In a medium saucepan bring cream and honey to boil. Remove from stove and pour over chocolate.
Whisk mixture until smooth.
Allow to cool to room temperature and to thicken before pouring in tarts.
Spray a 12 hole cake pan lightly with oil. Roll out the pastry. Using a circle cutter, cut 12 circles in the pastry. The cutter needs to be big enough so that pastry fills the hole in the tin perfectly. Fit the pastry circles in pan.
To blind bake the pastry cases line the top of each pastry case with either tin foil or baking paper and fill with ceramic beads. Bake at 180°C for 8 minutes. Remove beads and foil/paper. Brush the inside of pastry case with egg wash (1 egg yolk, lightly beaten with a dash of cream)Return to oven and bake for a further 8 minutes or until golden and baked. Cool slightly in pan then turn out cases onto a wire rack and allow to completely cool.
When cases are cold partly fill with either the salted caramel or the mandarin marmalade.
Top with the chocolate ganache. Refrigerate until firm.
I have topped the salted caramel tarts with crushed caramel shards and the marmalade tarts with pieces of mandarin peel from the jam.