Chocolate Ganache Tarts with White Wine Liqueur Vinegar Glazed Oranges
400g Dark chocolate, broken into small pieces
Half cup cream
1 tbls butter
1 tsp orange blossom essence
1 ready-made large pastry shell or 6 individual pastry shells
2 oranges, peeled and segmented
80mL Pukara Estate White Wine liqueur Vinegar
In a heavy based saucepan, add the cream and chocolate. Slowly melt over a low heat, stirring constantly. When chocolate is melted, add butter and stir in well. Remove from heat, add orange blossom essence, stir and set aside.
Take blind baked, ready-made pastry shell and fill evenly with ganache. Cover and refrigerate until set (1-2 hours).
Pour White Wine Liqueur Vinegar in a small pan, over a medium heat. When vinegar starts to slowly simmer add orange segments and toss carefully. Cook for 1 minute or until thickly coated, softened but not falling apart.
Remove tart from fridge, slice if necessary and top with orange segments and a drizzle of the reduced White Wine Liqueur Vinegar. Serve immediately for your valentine!