- 1 pkg (11.5oz) milk chocolate chips
- 1 cup semisweet chocolate chips
- ¾ cup heavy whipping cream
- 1 teaspoon grated orange peel
- 2½ teaspoons orange extract
- 1½ cups finely chopped toasted pecans
- FOR COATING:
- 1 cup milk chocolate chips
- 2 tablespoons shortening
MethodPalce chocolate chips in a bowl; set aside.In a saucepan, bring cream and orange peel to a gently boil; immediately pour over chips.Let stand for 1 minute; whisk until smooth.Add extract.Cover and chill for 35 minutes or until mixture begins to thicken.
- 175g butter
- 100g caster sugar
- 250g plain flour, plus extra for dusting
- 25g ground almond
- 1 egg, beaten
- 5 eggs
- 200g caster sugar
- juice and finely grated zest 4 oranges
- juice 1 lemon
- 142ml pot double cream
- 140g dark chocolate, chopped
- 2 oranges, peeled and zest finely shredded
- 200g caster sugar
- Make the pastry by tipping the butter, sugar, flour and almonds into a food processor, then whizzing until they resemble breadcrumbs. Add a little egg at a time, pulsing until the pastry comes together – you may not need all the egg. Tip out the pastry and knead briefly to bring together. Shape into a flat round, wrap in cling film and chill for 30 mins.
- Heat oven to 200C/fan 180C/gas 6. On a floured surface, roll out the pastry to line a 23cm loose-bottomed tart tin, leaving an overhang around the edges. Line the case with baking paper, fill with baking beans, then blind-bake for 20 mins until golden. Remove the beans, then continue to cook for 10 mins until the base is also golden, then set aside to cool. Reduce oven to 150C/fan 130C/gas 2.
- Meanwhile, make the filling. Whisk the eggs and sugar well, then whisk in the juices, zest and cream. Scrape into a jug and set aside. Melt the chocolate in a bowl over a pan of simmering water or in the microwave. Once the case is cool, trim the overhanging pastry, then brush liberally with chocolate. Chill briefly to set, then repeat and set again.
- Return the tart case to the oven, then quickly yet carefully pour in the orange custard to the top. Bake for 45-50 mins until the custard has just set, then cool in the tin. If you’re making ahead, this can now be chilled overnight.
- For the orange salad, segment the oranges over a bowl, catching any juice and squeezing out the leftover membrane. Put the zest in a pan of cold water, bring to the boil, then strain and set aside. Melt the sugar in a saucepan with a splash of water, then bring to the boil. Bubble until you have an amber caramel; then, still on the heat, tip in the zest, orange segments and juice. Swirl around for a moment before tipping into a bowl. Turn the tart out onto a plate and drizzle a little syrup from the oranges over. Spoon a segment or two of orange, a bit of zest and a little syrup on each portion of tart and serve the rest of the oranges separately.
- 1/4 cup sugar
- 1/4 teaspoon salt
- 9 tangerines, washed and dried (small oranges or mandarins will also work)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 4 cups whole milk, divided
- 1/2 cup semisweet chocolate chips
- 4 pretzel sticks, broken in halves
- In a large saucepan, combine the sugar and salt. Zest 1 tangerine directly into the pan; reserve the tangerine for another use. Whisk to evenly distribute the zest. Add the cocoa powder and cornstarch and whisk until combined. While whisking, slowly add 1 cup milk. Whisk until smooth.
- Microwave the remaining 3 cups milk until warm, about 2 minutes. Whisk into the cocoa mixture. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes, still stirring. Remove from the heat and add the chocolate chips. Whisk until smooth. Transfer to a bowl and immediately press a piece of plastic wrap directly on the surface of the pudding. Refrigerate until cold and firm, at least 3 hours and up to 1 day.
- Meanwhile, cut 1/2-inch off the tops of the remaining 8 tangerines. Reserve the tops. Place 1 tangerine on a cutting board. Run a small knife around the edge of 1 tangerine, angling the tip of the blade towards the center while rotating the fruit, to release the flesh from the rind without cutting through the bottom. Use a small spoon to scoop out the remaining flesh, leaving only the rind. Repeat with the remaining tangerines. Save the flesh for snacking or juicing.
- With a black permanent marker, draw jack o' lantern faces onto the tangerines. Using the tip of a sharp knife, cut out the stem centers from the tops. Stick a pretzel stick half into each top.
- Uncover the pudding and whisk until smooth. Divide among the tangerine cups. Place the tops back on the tangerines.
- 1 cup unsalted butter, at room temperature
- 1 Egg
- 3/4 cup confectioners' sugar
- 2 1/4 cups all-purpose flour
- pinch salt
- 2 teaspoons vanilla
- 12 ounces white baking chocolate, chopped, or white melting disks
- 2/3 cup assorted nonpareils
- Heat oven to 375 degrees F. Beat butter in medium-size bowl until creamy. Beat in egg. Add sugar, flour, salt, and vanilla; on low speed, beat until well blended.
- Put dough into cookie press fitted with 1-inch sawtooth ribbon disk. Press into long strips on ungreased baking sheets. With floured knife, score strips every 1 inch.
- Bake in 375 degrees F oven 6 minutes, until just browning around edges. Cut cookies along score lines; cool on rack.
- Melt chocolate in small cup over simmering water, or microwave on high 2 minutes; stir until smooth. Spread 1/2 teaspoon melted chocolate on underside of cookie; top with another cookie, flat sides together. Repeat with remaining cookies. Refrigerate 5 minutes to set. Place nonpareils in dish. Dip 1/2 inch of end of cookie in remaining minutes to set. Place nonpareils in dish. Dip 1/2 inch of end of cookie in remaining chocolate, then in nonpareils. Place on waxed paper; refrigerate to set.