Blood Orange Tart

Recipe by Dana Iannelli, Executive Pastry Chef at Addison Reserve Country Club, Delray Beach, Florida, USA

Serves 8

Ingredients 
 
Praline Crust
•  1 cups Praline Paste
• 1 cup Almond Paste
• ½ cup Milk Chocolate (40%) melted and cooled to 104 F
• 2 Tablespoons melted Butter   

 Creamsicle Curd 
• ¾ cup Blood Orange Juice
• 1 TB Blood Orange Zest
• ¾ cup Granulated Sugar
• 3 each Egg Yolks
• ½ cup Cold, Unsalted Butter

Chocolate Truffle Cake 
• 3 each Whole Eggs 
• ½ cup Melted, Unsalted Butter
• 1 cup 58% Chocolate 
• ¼ cup Granulated Sugar 

Earl Grey Citrus Ice Cream
• 3 cups Whole Milk 
• 3/4 cup Heavy Cream
• 1 1/4 cups Sugar
• 2 each Earl Grey Tea Bags
• 9 ea Egg Yolks

Meyer Lemon Gelee
• ¾ cup Meyer Lemon Puree 
• 1 sheet Gelatin
• 1/4 cup Granulated Sugar
• 1/8 cup Water for syrup

Meringue Kisses
• 1 cup Granulated Sugar 
• ½ cup Fresh Egg White

Cara Cara Gel
• 2 cups Cara Cara Orange Puree 
• 1/3 cup Granulated Sugar
• ¼ teaspoon Agar Agar

Garnish
• Edible Micro Flowers 
• Cara Cara Segments
• Blood Orange Segments
• Gold Leaf

Preparation

Praline Crust
Combine the Praline and the Almond paste in the bowl of an electric mixer with the paddle attachment.  Mix on medium speed until uniformly combined.
Pour in the chocolate and then the butter.  It is important that the items not be hotter than specified so that the mix does not separate.
Shape into a square, wrap and refrigerate.
Once cool and firm, roll out to .11 inch thick in a rectangle and transfer to a sheet pan with a frame. Refrigerate until needed.

Creamsicle Curd  
Put all ingredients except for butter in a large stainless bowl.  Set over a double boiler.
Whisk constantly until the mixture becomes thick and holds the lines of the whisk.
Remove from heat and add in a cube of butter at a time to incorporate.
Pour on top of the praline crust in the frame.
Allow to sit in freezer until set.

Chocolate Truffle Cake
Melt Butter and Chocolate over a double boiler.
Line a sheet pan with parchment paper and spray.
Whip eggs and sugar on high until thick and fluffy.
Fold in butter and chocolate mixture until smooth.
Bake on 325 F low fan until set.
Allow to cool.  Once cool, cut to the size of the frame and layer on top of the curd.  Place back in the freezer to chill before slicing.

Earl Grey Citrus Ice Cream
In a saucepot combine the milk, cream and sugar. Put the yolks in a separate bowl.
Bring to a simmer. Turn off and add the tea bags.  Allow to steep for 10 minutes. Remove the tea bags and return to the stove to bring back to a boil
Turn heat to simmer and temper in the yolks.
Cook over low heat until the mixture coats the back of a wooden spoon.
Strain mixture through a chinois and cool immediately over an ice bath.
Let mixture mature for 4 hours or longer in the refrigerator.  Then spin the base to the manufactures guidelines on your ice cream machine.

Meyer Lemon Gelee
Put the puree, sugar, water in a pot and bring to a boil.
Let the gelatin sheet soak in ice water to bloom.
Ring out water from gelatin and add gelatin to the hot mixture to melt.
Pour into a container and let set in the refrigerator.
Break into desired sizes pieces with a spoon when ready to plate.

Meringue Kisses
Place egg whites and sugar over a double boiler.  Whisk over the heat until the sugar dissolves.
Place the mixture in a mixing bowl fitted with a whisk attachment and whip on high speed until stiff peaks form.
Place meringue in a piping bag with desired tip and pie kisses onto a silpat mat.  Place in dehydrator or low oven to dry out over night.

Cara Cara Gel
Bring the cara cara orange puree to a boil along with half the amount of sugar.
Mix the remaining sugar with the agar agar to prevent lumps when mixing.
Add the agar agar, sugar mixture to the boiling puree.  Boil for two more minutes.
Pour into a bowl and refrigerate until cool.
Once cool, put the mixture in a blender and blend on high until smooth.

Assembly

Take the frame from the freezer and cut into triangles with a sharp knife.
Paint the plate with chocolate sauce if desired.
Place the cake standing upright on the plate.
Pipe dots of the Cara Cara gel around the plate. Add in drops of the Meyer Lemon Gel and the citrus segments.
Place a quenelle of the ice cream next to the cake slice.
Finish off with gold leaf and edible flowers.

Addison Reserve Country Club, Delray Beach, Florida, USA. Image by Gideon Heller