Citrus Medley

Blood orange tart 100g sweet pastry 2 eggs 100g sugar 20g butter Zest and juice of 2 blood oranges Mandarin crumble 30g butter 50g sugar 80g flour Zest of 3 mandarins Kumquat posset 50g kumquat jam 100ml cream, whipped stiff peak For the blood orange tart Line a mould with the rolled out pastry and … Continued

Corinthia Palace Chefs: Jonathan Zammit and Mark Mc Bride Shoot location: Corinthia Palace Hotel Photography: Tonio Lombardi

Food 27 / 04 / 16

Blood orange tart

100g sweet pastry
2 eggs
100g sugar
20g butter
Zest and juice of 2 blood oranges

Mandarin crumble

30g butter
50g sugar
80g flour
Zest of 3 mandarins

Kumquat posset

50g kumquat jam
100ml cream, whipped stiff peak

For the blood orange tart

Line a mould with the rolled out pastry and bake blind. Mix the eggs, sugar, butter, zest and juice, pour into the pastry case and bake at 160 degrees until set.

For the mandarin crumble

Mix all the ingredients together to form a light crumb texture, and then bake at 170 for 8 minutes.

For the Kumquat possetM

Lightly fold the kumquat jam into the cream. Decorate the plate with edible flowers and serve with lime glass and bergamot gel.

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