Dom Pacello tart

This recipe uses the Pidy vegan sweet shortcrust pastry case, which is the perfect base for the the almond and cranberry praline, which balances beautifully with the orange mousse and the Dom Pacello, an orange concentrate that takes its inspiration from France's first orangery

Prep time 70

Cook time 120

Almond and cranberry praline ingredients

Sosa Home Gourmet almond pure paste : 100g
Sosa Home Gourmet Pralicroc almond crunchy nut cream : 100g
dried cranberries :
Chocolat Madagascar organic Madagascan dark chocolate (70%) bar : 100g

Almond and cranberry praline method

Gentle heat the dark chocolate in the microwave.
Add the pure paste and the Pralicroc and mix well to incorporate.
Place mixture into a piping bag.
Sprinkle a desired amount of cranberries into the bottom of the pastry case.
Pipe the praline mixture over the cranberries up to half way of the pastry case and place into the fridge to set.

Dom Pacello and orange mousse ingredients

Leonce Blanc mandarin fruit purée (1) : 100g
water (1) : 70g
Sosa natur emul : 3g
caster sugar (1) : 55g
Sosa vegan mousse gelatine powder : 15g
Sosa gelcrem hot : 5g
Sosa deodorized coconut fat : 50g
Leonce Blanc mandarin fruit purée (2) : 160g
Sosa sojawhip : 10g
water (2) : 50g
caster sugar (2) : 50g
Sosa inulin (cold) : 50g
Sosa xanthan gum : 0.7g
Grandes Distilleries Peureux Dom Pacello Royal orange original 60% : 25g

Dom Pacello and orange mousse method

Mix together the mandarin puree (1), water (1), sugar (1), natur emul, gelcrem hot and vegan mousse gelatin in a saucepan and bring to the boil, whisking constantly.
Remove from the heat and using a hand blender emulsify the coconut fat in to the mixture.
In a kitchen aid bowl, mix together the mandarin puree (2), water (2) and sojawhip.
Then whisk on medium speed until you reach a meringue texture.
Combine together the inulin, sugar (2) and xanthan gum.
Add this mixture to the meringue little by little and continue to whisk on medium speed for a further 5 minutes.
Turn the kitchen aid down to a slow speed and pour slowly the first mixture into the meringue.
Continue to whisk until the mixture is all fully incorporated before adding the Dom Pacello.
Remove the mixture from the machine and place immediately into a piping bag with a round nozzle and pipe on top on the praline in the cases.
These can then be placed into the fridge to set.

Garnish and case ingredients

Pidy medium (9.1cm) sweet shortcrust pastry vegan tarts :
Grandes Distilleries Peureux Dom Pacello Royal orange original 60% :
Sosa Home Gourmet orange cubes confit :
dried cranberries :
Sosa Home Gourmet Cantonese almonds :

Garnish and case method

Place the cranberries and praline in the base and fridge to set.
Pipe the orange mousse on top of the praline.
Garnish the tart with a pipette of Dom Pacello, Cantonese almonds, orange confit and cranberries.
Serve or keep in the fridge for 3 days.
Recipe by Samantha Rain, Development Chef, Henley Bridge