Continuing on with my citrus theme, i decided that tonights recipe would include my favourite of all citrus fruits- the mandarin. I have long wondered why juices from nearly all other citrus fruits commonly come up in recipes while the poor mandarin is left out- the truth is that they are quite difficult (and exceptionally messy) to squeeze. But if you are a true mandarin lover, and are not afraid of a little mess- then read on my friend!
These little tarts are very rich- and they have a nice little citrus kick to sweeten them up. I served them with a non sweetened vanilla bean and mascarpone whipped cream- which was delicious and just what these little tarts needed to lighten the flavour. This is a quick and simple no bake recipe, i made these the night before and let them set over night for a dinner i was hosting on a weeknight.
Ingredients
- 2/3 packet of choc ripple biscuits
- 125g butter, softened
- 300g good quality dark chocolate
- 1/2 cup thickened cream
- 1/4 cup freshly squeezed mandarin juice
For the Cream
- 1/2 cup Thickened ceam
- 100g mascarpone cheese
- 1 Vanilla pod, halved, seeds removed.
Place the biscuits into a food processor and blitz until they are crushed into tiny pieces. Add the butter and further process until the base can be rolled into a ball. A good way to test if your base is right is to push it against the wall of your bowl- if it sticks to the wall and holds its shape it is ready to go. Add the butter in stages until you reach the right ratio.
Spoon the biscuit base into the tart tins. Using the convex side of the spoon smooth the base to cover the tin and sides evenly. I used silicone tartlet cases as they are just the right size for a single serving, and are easy to use and remove. but this recipe could easily be made into a single large tart using a tin with a push out base.
Place a saucepan of water onto the stove and leave to boil, in the mean time place the chocolate, cream and mandarin juice in a glass bowl. When the water has reached boiling point place the bowl over the saucepan and stir the chocolate mixure until the chocolate has melted and the mixture is nice and glossy. Pour the chocolate mixture into the prepared tart tins. Put the tarts into the fridge to set.
Whip the cream, mascarpone and vanilla bean in a glass bowl using an electric mixer until soft peaks form. Enjoy!
shadesofearlgrey 