by lifeinrecipes
Photo by lifeinrecipes
lifeinrecipes's Notes:
Expand2 oranges Ask a question about this ingredient
1 cup sucanat Ask a question about this ingredient
1 cup honey granules Ask a question about this ingredient
1 1/2 cup water Ask a question about this ingredient
5 eggs Ask a question about this ingredient
2/3 cups honey granules Ask a question about this ingredient
1 teaspoon orange zest Ask a question about this ingredient
2/3 cups freshly squeezed orange juice Ask a question about this ingredient
8 tablespoons butter Ask a question about this ingredient
2 cups blanched almonds Ask a question about this ingredient
1/4 cup butter Ask a question about this ingredient
2 ounces unsweetened chocolate Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
2 tablespoons sucanat Ask a question about this ingredient
10 sprigs thyme Ask a question about this ingredient
Slice oranges into 1/4-inch thick slices. Combine 1 cup sucanat, 1 cup honey granules and 1 1/2 cups water in a medium saucepan. Bring to a boil, stirring constantly until sweeteners dissolve. Add the orange slices and reduce to a simmer. Cover. Allow to simmer, covered, for about 45 minutes. Remove from heat and allow to cool in the syrup. Once cooled, remove from syrup and place on a rack to dry.
Ask a question about this stepPreheat oven to 350 F. Place blanched almonds in the bowl of a food processor fitted with a chopping blade. Pulse until almonds have been reduced to a relatively fine powder - kind of like fine cornmeal. Melt 4 talbespoons (1/4 cup) of butter and add to the almond meal. Pulse to combine. Press this mixture into a 12-inch tart pan and bake at 350F for 15 minutes, or until tart shell begins to brown.
Ask a question about this stepCut a stick of butter into small pieces. Combine 5 eggs, 2/3 cup honey granules and orange zest in a medium saucepan. Using a handheld mixer, beat on high until light in color and honey granules have dissolved. Add the orange juice and butter. Place over medium heat and whisk constantly until butter has melted. Continue whisking until mixture begins to thicken. Remove from heat and pour into a heat-proof bowl. Cover with plastic wrap and refrigerate to chill.
Ask a question about this stepChop the unsweetened chocolate and place in a heat-proof bowl. In a heavy-bottomed saucepan, combine the cream, 2 tablespoons of sucanat and thyme sprigs. Bring to a simmer and remove from heat. Pour 2/3 cup of the cream through a sieve into the bowl with the chocolate. Reserve the remaining 1/3 cup and refrigerate it for later use. Whisk the chocolate and cream mixture until it is smooth and no lumps of chocolate remain. Allow to cool at room temperature.
Ask a question about this stepTo assemble, pour chilled curd into cooled tart shell. Carefully pour room temperature ganache over the top of the curd and use an offset spatula to spread evenly. Place candied orange slices in a decorative pattern over the top. Refrigerate to set the ganache and the crust.
Ask a question about this stepSlice into individual serving sized slices and drizzle with reserved thyme-infused cream.
Ask a question about this stepEnjoy!
Ask a question about this step
This looks wonderful, but is there anything that can be used in place of the honey granules? I wanted to try making it this week, and I can't get a hold of any soon enough. Thanks in advance