White chocolate and orange blossom tart

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This tart consists of a rich coffee flavoured pastry, with a deliciously cream white chocolate filling flavoured with a hint of delicate orange blossom water. An interesting twist on a chocolate orange tart that would be perfect for any afternoon tea or after dinner treat.


  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 large 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. Preheat the oven to 220°C (200°C fan, gas 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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