- Pie dish (14-inch diameter) - For baking the tart crust evenly.
- Heavy cream dispenser (500 ml) - To whip jasmine-infused heavy cream easily and uniformly.
- Silicone spatula - Essential for mixing ingredients smoothly without scratching surfaces.
- Digital kitchen scale - Precise measurements are crucial in baking, ensuring the right balance of ingredients.
- Citrus zester - For obtaining fresh citrus zest efficiently to add flavor and aroma.
- High-speed blender (10 cups) - To make chocolate bittersweet ganache for filling.
- Springform pan with removable bottom - Facilitates easy removal of tart without damaging it.
- Thermomix or similar kitchen appliance - For precise temperature control during baking and cooking processes.
- Digital food thermometer - Ensures the correct temperature for optimal texture and taste in your filling and whipped cream.
- Chef's knife (8-inch) - Needed for chopping citrus fruits and other ingredients finely.
- Muffin tin with liners - For individual tart servings if preferred, although a single large pie dish is often used.
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all purpose flour
8 ounces bittersweet or semisweet chocolate, finely chopped
5 tablespoons unsalted butter, cut into 5 pieces
1/2 teaspoon (lightly packed) finely grated blood orange peel or orange peel
1/2 teaspoon (lightly packed) finely grated pink grapefruit peel
1 large egg yolk, room temperature
1/4 cup boiling water
Jasmine Whipped Cream (see recipe)
Candied Citrus Peel
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About