Rooibos Panna Cotta Tart with Clemengold Segments

Another showstopping tart, which looks incredibly sophisticated, but is relatively easy to make

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FOR THE BISCUIT BASE

• 250g ginger biscuits
• 80 – 90g melted butter
• 1 teaspoon brown sugar
• zest of 1 clemengold

METHOD

1. Prepare your baking equipment: Pre-heat the oven to 180 degrees celcius. Line the base of a 26cm loose-bottom tart tin with baking paper and set aside.
2. Crush your biscuits: Grind the biscuits in a food processor, or by hand by placing it in a ziploc bag and crushing with a rolling pin, until resembling fine crumbs.
3. Mix the biscuits with butter to the right consistency: Add the ground biscuits into a large bowl and add in the melted butter. Begin with the 90 grams and add a bit more if needed. The mixture should resemble slightly wet sand and just bind together when pressed, but not be greasy or overly wet.
4. Add flavourants to the biscuits: Add in the brown sugar and the clemengold zest and mix well.
5. Form the tart shell: Press the biscuit base into the tart tin, going all the way the tin. Ensure that you press in the corners of the tin well, where the base meets the side of the tin, as this area tends to get a bit thick and can be unpleasant to eat.
6. Bake the tart shell and then let it set in the Fridge: Bake for 8 minutes, until the case is a shade darker. The tart may have puffed up a bit, but use the base of a glass to flatten it again, before placing in the fridge to chill whilst you make the rest of the filling.

FOR THE ROOIBOS PANNA COTTA TART

• 4 rooibos tea bags
• 150ml fresh cream
• 500ml full cream milk
• 150g caster sugar
• 10g flavourless gelatin powder (bloom strength 230)
• 60ml Two in a Bush Rooibos Cordial, Peach Flavoured
• 350g double cream yogurt

METHOD

1. Flavour the milk and cream: Place the milk and cream into a large pot. Add in the rooibos teabags and sugar and heat. Bring the milk mixture up to a boil, and then reduce and let simmer for 10 – 12 minutes to let the rooibos flavour of the teabags properly infuse.
2. Prepare the gelatin: Remove the teabags from the milk mixture. Ensure that the milk mixture is hot, but not boiling (if the mixture is too hot, the gelatin can loose its setting properties, but if not hot enough, it will not dissolve and hence not set). Place about 150ml of this hot milk mixture into another bowl and stir in the gelatin until it is fully dissolved. Ensure there are no gelatinous streaks in the bowl. You can heat it in 20 second bursts in the microwave, if your milk is not hot enough and you want to dissolve it.
3. Add the gelatin to the milk mixture: Once the gelatin has dissolved, add it to the larger milk mixture and stir to combine. Let the mixture sit until it is luke-warm.
4. Add the milk mixture to the yogurt: Measure out the yogurt into a large bowl. Add half the milk mixture and whisk to combine, then add the rest of the milk mixture.
5. Add in the rooibos cordial: Add in the TwoinaBush Rooibos Cordial and mix to combine.
6. Pour the mixture into the tart case and leave to set: Pour the panna cotta mixture, through a sieve, into the tart case. Give a few firm taps to release any air bubbles and pop them with a toothpick. Then place the tart in the fridge to set for at least 8 hours, but ideally overnight, before decorating and serving.

TO DECORATE

• 2 – 3 clemengolds
• 50g toasted hazelnuts, some chopped and some kept whole
• edible flowers

METHOD:

1. Unmould the tart: I use a blowtorch to loosen the side of the loose-bottomed tart tin, before sliding it off. You can also use a damp tea towel soaked in hot water after wringing out the excess water.
2. Toast your hazelnuts: Place your hazelnuts on a lined baking tray and roast at 180 degrees celcius for 8 – 10 minutes, until the nuts smell fragrant and has toasted on some of the sides. Chop up half the nuts into little pieces and keep some whole.
3. Prepare the clemengold wedges: Peel the clemengold’s and separate them into their distinct segments. Then slice the clemegold’s lengthwise down the middle of the segment to create a thinner segment.
4. Arrange the clemengolds: Place the clemengolds around the edge of the tart, in a circular motion, allowing one clemengold to overlap the other. Do this again, in a smaller circle, overlapping the first one.
5. Finish decorating the tart: Use the toasted hazelnuts and edible flowers to finish decorating the tart. Keep refrigerated until ready to serve.

Recipe by adventureswithsugar.com