We all know that Seville oranges make fabulous marmalade but how about using them in a tart? This dessert takes its inspiration from the almond ‘cheesecakes’ popular in the 17th and 18th centuries. It’s also a great way to use the pulped almonds left over from making almond milk.
Ingredients (Serves 8-10)
170g plain flour
45g cocoa powder
75g icing sugar
140g cold, unsalted butter, diced
1 large egg
100g softened, unsalted butter
100g caster sugar
125g ground almonds (or same weight of almond pulp left over from making almond milk)
3 large eggs, separated
Juice and zest from 2 Seville Oranges or Lemons (or 1 regular orange and 1 lemon)
1 tbsp orange blossom water (optional)
50g dark chocolate, broken into pieces
Method
To make the pastry sieve the flour, cocoa powder and icing sugar into the bowl of a food processor. Add the butter then process until combined. Break the egg into the bowl and process again until a smooth ball of dough is formed. Refrigerate for at least one hour.
Preheat the oven to 180℃. Roll out the pastry to a thickness of around 3 – 5mm (roughly 25cm in diameter). Line a deep 23cm loose bottomed flan tin with the pastry ensuring there is a little overhanging the top of the tin. Prick the base with a fork. Cover the pastry case with greaseproof paper and fill with baking beans or rice. Bake for 10 minutes then remove the beans and paper and bake for a further 10 minutes. Remove the tart case from the oven and reduce the temperature to 150℃. Trim the pastry with a knife or vegetable peeler so that it is level with the top of the tin.
For the filling beat the butter and sugar until soft and fluffy. Beat in the egg yolks followed by the almonds, orange or lemon juice and zest and orange blossom water (if using).
In a separate, clean bowl whisk the egg whites to soft peaks. Fold these into the orange and almond mixture then pour the filling into the pre-baked tart case. Bake in the centre of the oven for 35 – 40 mins until just set (it’s fine if it is still a little wobbly when it first comes out). Leave to cool.
Melt the dark chocolate over a pan of barely simmering water or in the microwave. Use a fork to flick the melted chocolate over the tart. Place the tart in the fridge to allow the chocolate to set (it won’t take long) before serving.
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