As promised earlier, here is the recipe for these divine little morsels … a little bit fussy to make, but oh so worth it! 😀
1 1/4 cups (185g) plain flour
1/4 cup (25g) cocoa
125g cold butter, chopped
1 egg yolk
1 tablespoon iced water, approx
300ml thickened cream
1 2/3 cups (250g) White (chocolate) Melts
2 tablespoons Grand Marnier
1 tablespoon grated orange rind
1 medium (180g) orange
1/2 cup (110g) caster sugar
1/4 cup (60ml) water
Sift flour and cocoa into bowl, rub in butter, add egg yolk and enough water to make ingredients cling together (or make pastry in processor, which is what I did). Press dough into a ball, knead gently on lightly floured surface until smooth, cover; refrigerate 30 minutes.
Divide pastry in half. Roll each half between sheets of baking paper until 1mm thick (mine were about 2mm thick ‘cos I’m obviously not an expert roller!!). Cut pastry into 5cm fluted rounds, press rounds into 5 x 12 hole tiny tartlet trays (3 teaspoon capacity) (note I used mini muffin tins – so they didn’t sit as ‘flat’ as the recipe suggests, but they still held their shape well and held the filling beautifully). Prick pastry bases with skewer; refrigerate 30 minutes. Bake pastry cases in moderately hot oven (200-210C; 400-425F; Gas Mark 5) about 7 minutes or until crisp; cool.
Spoon filling into piping bag fitted with small star tube (which I couldn’t find, so I had to use a plain round piping nozzle). Pipe filling into pastry cases; top with candied rind (which I didn’t bother with because a lot of people don’t like it).
Filling: Heat cream in small pan until boiling, pour over White chocolate Melts in bowl, stir until White Melts have melted. Stir in liqueur and rind; refrigerate until firm. Beat mixture with electric mixer until fluffy; do not over-beat (mixture should resemble whipped cream).
Candied Rind: Using a vegetable peeler, peel rind thinly from orange. Cut rind into very thin strips. Combine sugar and water in small pan, stir over heat, without boiling, until sugar dissolves. Add rind, simmer, uncovered, about 5 minutes or until mixture is syrupy. Remove rind from syrup, place on greased tray, separate strips of rind.
Makes about 60
(in my case because the pastry was rolled a little thicker, I managed to get 42 nicely, but then ran out of baking tins anyway!)