Toffee’d Orange Tequila & Pistachio Tart

Toffee’d Orange Tequila & Pistachio Tart
Toffee’d Orange Tequila & Pistachio Tart. This tart is as pretty-as-a-picture and tastes just as amazing. Enjoy on a Spring afternoon with some cocktails, or just on its own for a sweet treat. 


Serves 6

Short Crust Pastry

½ cup pistachios
1⅓ cups plain flour
¼ cup icing sugar mixture
125g unsalted butter, chopped
1 egg, lightly beaten
1 egg yolk

Ricotta Filling

350g fresh ricotta
250g mascarpone
¼ cup icing sugar mixture
1 tsp vanilla bean paste
2 tsp honey
20ml tequila
1 tsp orange zest

Toffee’d Oranges

3 small oranges
20mls tequila
1 cup caster sugar
¼ cup water
3 star anise

To make pastry, process pistachios, flour and sugar in a food processor until finely chopped. Add butter and pulse until mix resembles breadcrumbs.

Whisk eggs and add to mix with processor running. Add 1-2 tablespoons iced water if needed. When mixture forms clumps, tip into large bowl and form a ball. Flatten into a disc. Wrap in plastic and refrigerate for 2 hours or until chilled.

Preheat oven to 190˚C. Roll pastry to 4-5mm thick. Line a 12½cm x 35cm (base) fluted tart tin, with removable base, with pastry and trim excess. Prick base with fork. Chill for 30 minutes, then blind bake for 15 minutes.

Remove paper and weights. Bake for a further 10 minutes until golden. Cool.

Meanwhile, make ricotta filling. Place ingredients in a small bowl of an electric mixer. Beat on medium speed until smooth. Chill for 30 minutes. Spoon into prepared base. Smooth the top. Refrigerate.

To make toffee’d oranges, carefully remove the skins and pith of oranges. Cut into 5mm thick rounds. Place onto a baking tray lined with baking paper. Spoon over tequila.

Stir the sugar, water and star anise in a small saucepan over a low heat until dissolved. Increase heat to medium high and gentle boil for 8 to 10 minutes or until deep golden and syrupy. Remove from heat. Pour over oranges. Allow to cool
to room temperature.

To serve, break toffee’d orange into pieces and place on top of the chilled tart. Serve immediately.


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