Mandarin Orange and Ganache Tart
Servings Prep Time
16people 40minutes
Cook Time
15minutes
Servings Prep Time
16people 40minutes
Cook Time
15minutes
Ingredients
CRUST
  • 1/2cup whole-wheat pastry flour
  • 1/2cup unbleached all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4teaspoon fine sea salt
  • 1cup almond meal
  • 1/4cup canola oil or other mild oil
  • 1/4cup pure maple syrup (Grade B or dark amber)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2teaspoons almond extract
GANACHE
  • 10ounces best-quality chocolate (68% to 72% cacao), finely chopped, divided
  • 7/8cup (14 tablespoons) coconut milk creamer or soy creamer
  • Pinch of sea salt
  • 1teaspoon pure vanilla extract
  • 2(15-ounce) cans mandarin oranges (packed in juice), drained and dried on towels, or 3-4 mandarin oranges or clementinespeeled and seperated, yield about 50 slices
Instructions
  1. Make crust (can be done 1 day ahead): Line a baking sheet with parchment paper. Place a 9-inch tart pan with removable bottom on baking sheet. Coat with cooking spray.
  2. In a medium bowl, sift flours, cinnamon, and salt. Add almond meal and whisk to aerate. In a small bowl, whisk oil, syrup, and extracts. Pour over dry mixture and stir with a spatula until crumbs are evenly moistened. Squeeze a little between your fingers to see if it can be pressed. If too dry, add more oil. Spoon mixture into prepared pan. Cover with plastic wrap, and then press firmly and evenly on bottom and up pan sides (a metal measuring cup can help). Be sure crust is not too thick where sides and bottom meet. Refrigerate 15 minutes.
  3. Preheat oven to 350˚. Remove plastic wrap and bake crust 15–18 minutes until light golden brown. Be careful when removing from oven; it’s fragile when hot but firms up when cool. Once cool, wrap and refrigerate.
  4. Make ganache: Put 9 ounces chocolate in a medium heatproof bowl. Pour creamer into a small saucepan, add salt, and bring to a low boil over medium heat. Remove from heat. Wait 30 seconds; liquid should be very hot but not scalding (test a few drops on your wrist). Pour all at once over chocolate. Add vanilla. Swirl bowl to submerge chocolate. Wait 1 minute; then whisk until chocolate is completely melted, glossy, and smooth. Do not stir longer or chocolate may turn gritty. Pour ganache into crust. Let set 15 minutes at room temperature, and then refrigerate until firm. (Ganache can be made up to 2 weeks ahead; refrigerate, covered, and then reheat in a bowl set over simmering water until pourable.)
  5. An hour before serving, remove tart from refrigerator. Melt remaining 1 ounce chocolate. Keep warm.
  6. Arrange orange sections over ganache in concentric circles, covering completely. Drizzle melted chocolate over oranges. Chill briefly to set. (Store up to 1 day; remove from refrigerator 10 minutes before serving.)
Recipe Notes
Nutrition Facts
Mandarin Orange and Ganache Tart
Amount Per Serving
Calories 267 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 1mg 0%
Sodium 52mg 2%
Total Carbohydrates 27g 9%
Dietary Fiber 3g 12%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 267 cal, 13g fat (4g mono, 1g poly, 7g sat), 1mg chol, 4g protein, 27g carb, 3g fiber, 52mg sodium

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