Additional Ingredients

275 grams	White Chocolate Chips (Silver Spoon Create)
300 ml	Cream double
1 tbsp	Liquid Glucose (Silver Spoon)
50 grams	Butter
2 tsp	Orange Blossom Water (Nielsen-Massey)

How to make White Chocolate and Orange Blossom Tart

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1. Dissolve the coffee powder in 1 tbsp hot water and leave to cool
2. In a bowl sift the flour and add the salt. Stir in the sugar, add the butter. Using your fingers rub the flour into the butter until the mixture forms crumbs. Add the egg yolk and enough of the coffee flavoured water to bind the pastry to a soft dough. Knead for a few seconds then wrap in cling film and chill for 20 minutes
3. Roll out the chilled pastry on a lightly floured work surface to a circle larg enough to fill a 20cm round fluted flan case. Lift the pastry into the case and press well to line it on the base and up the sides. Prick well with a fork, then line with a circle of baking parchement and baking beans
4. Heat the oven to 220C/ 200C fan/ Mark 6. Bake the pastry cake for 10 minutes then remove the paper and beans and return the pastry case to the oven to brown for another minute or two if needed
5. Sprinkle 25g of the white chocolate chips over the hot pastry case and when melted, spread them over the pastry base
6. Place the cream and liquid glucose in a small pan and heat gently. Stir in the chocolate chips until melted , then stir in the butter and orange blossom water until melted and smooth
7. Pour the mixture into the chilled pastry case and leave to set in the fridge for a couple of hours. Decorate with chocolate curls if liked

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