January 26, 2012

Blood Orange-Beetroot Tart

It wasn't that easy to get back to the kitchen, as I expected. Somehow those few days, when I had the opportunity to relax and enjoy the food that is cooked by someone else, I pretty much got used it. Although I also baked two chocolate mousse cakes, but still, nothing can beat mom's paprikás csirke. Anyway, the original plan was to bake a simple lemon tart, so to say to warm up and get back to the routine, but then I ended up making this beetroot-blood orange version. I have been ever so curious about Heston Blumenthal's pastry, so it was the perfect opportunity to try it. The filling is also based on his recipe, but I must confess, that I already have some new plans with it. So stay tuned for a pretty exciting dessert to come. As far as the pastry is concerned, well it is gorgeous! Already while working the raw pastry, I felt that this is going to be something amazingly good. If you want that the tart has a more intense orange flavour, then use normal oranges instead of blood.

200 ml blood orange juice
50 ml beet juice
240 g sugar
300 ml cream
1/2 vanilla pod
6 eggs
1 egg yolk

The recipe for the pastry you find here. Preheat the oven to 120ºC and place the baked tart shell onto a sheet. Put the ingredients of the filling into a heatproof bowl, mix it together and leave it over a bain marie until it reaches 60ºC. Now pour it over a sieve, remove any bubbles and pour it into the preheated tart shell. Bake for 25-30 minutes or until it has reached 70ºC. Let it cool, then trim the overhanging pastry. Serve with blood orange fillets and coarsly chopped pistachios.


Rosa's Yummy Yums said...

sometimes it is good to relax and do nothing... I must say that at the moment I am feeling quite lazy (maybe it's the weather).

A fabulous tart and combination! The blood orange picture is awesome.



chriesi said...

yeah you are right! ;)

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