Spiced Belgium dark chocolate orange and pistachio nut tart

Sweet pastry for tart:

• 150g plain flour 
• 55g butter  
• 40g sugar  
• ½ large egg  

Orange chocolate ganache:

• 100g dark chocolate  
• 100g double Cream  
• 20g butter  
• 40ml orange juice reduced  

Chocolate, green pistachio and Sechuan Buttons oil:

• 70g plain chocolate pieces 
• 100g caster sugar  
• 2 Tbsp Water 
• 150g blended green pistachio nuts 
• 8 Sechuan Buttons finally chopped  

Mandarin Sechuan Buttons fruit syrup:

• 150g caster sugar   
• 125ml water 
• 1 mandarin segmented  
• 10 grams of orange zest  
• 8 Sechuan Buttons

Tulle leaf garnish:

• 150 g caster sugar 
• 125 g plain flour 
• 125 g egg whites 
• 150 g unsalted butter 

Orange sorbet:

• 384g fresh orange juice  
• 3 tbsp lemon juice  
• 96g caster sugar 
• 1 tbsp corn syrup 

Vanilla bean anglaise:

• 150ml milk  
• 150ml double cream  
• 5 egg yolks  
• 75g caster sugar  
• vanilla pods (split and deseeded) 

Garnish:

• Hazel nuts cut in half and hazel nut shavings 
• Mandarin segments  
• Citra Leaves 
• Gold leaf flakes 
• Whole green pistachio nuts 
• Vanilla bean anglaise   

Sweet pastry for tart:

• Crumb together by hand the butter and flour.
• Add the sugar.
• Mix the egg and milk until dough is formed.
• Allow to rest.
• Line the greased tart moulds and rest.
• Blind bake the tartlets at 180°C for 7 to 8 mins until cooked.
• Allow to cool before adding filling.

Orange chocolate ganache:

• Melt the chocolate over a double boiler.
• Bring the cream to the boil and add to the chocolate and stir in until mixed and starts to thicken then add the orange juice and the butter.
• Allow to cool for service placing in pipping bag, fill the pastry tart, place in refrigerator and allow to set, before adding the chocolate, pistachio and Sechuan Buttons soil.

Chocolate, green pistachio and Sechuan Buttons oil:

• Heat the sugar and water in a small sauce pan. 
• When the sugar reaches 130°C, take off the heat.
• Using a whisk add the chocolate pieces and stir in making sure the sugar coats the chocolate then place in a small tray to cool.
• Add the blended green pistachio nuts, and the finely chopped Sechuan Buttons.
• Garnish the top of the chocolate tart completely covering with the soil. 

Mandarin Sechuan Buttons fruit syrup:

• Dissolve the sugar in the water. 
• Slowly bring the solution to the boil and skim all of the impurities off.
• Now boil the syrup quickly until it turns a golden caramel colour.
• Once the sugar has reached the golden colour remove from the heat and add the finely chopped Sechuan Buttons and orange zest and mandarin segments.
• Be careful not to over colour the caramel as it will make the sauce become bitter.
• Allow to cool, retain ready for service.

Tulle leaf garnish:

• Mix together the sugar flour and egg whites.  
• Add the melted butter and mix until smooth then rest in the fridge. 
• Smooth mixture on to the stencil and baking matt.  
• Bake at 180°C. 
• When golden brown remove from oven and allow to set, retain for service.   

Orange sorbet:

• Pour orange juice through a fine mesh sieve into a large bowl. Use a rubber spatula to press as much juice as you can through the sieve, discard remaining pulp. 
• Add lemon juice, sugar, and corn syrup to the bowl. Stir with a spoon until the sugar has completely dissolved. 
• Process in an ice cream maker.
• Hold in freezer for service.

Vanilla bean anglaise:

• Boil the milk, cream with vanilla pods and infuse for 10-15 minutes. 
• Whisk the egg yolks and sugar together until light. 
• Re-boil the milk and the cream, then pour into the yolks and sugar mix well together and return to the pan and cook until it coats the back of the spoon. 
• Remove from the heat and pass through a small sieve into shallow tray then place the tray onto ice to chill, then place in bottle.   
• Reserve for service.  

Recipe: Chris Macleod