Tiny white chocolate tart with caramelised orange peels, gluten free

Ingredients

• 45 g Cream cheese
• 110 g Good quality white chocolate
• 1 pcs Oranges
• 300 ml Water
• 75 ml Heavy cream
• 50 g Butter, softened
• 65 g Gluten free flour mix
• 1/2 pcs Egg
• 3 ml Vanilla extract
• 1 1/2 pcs Gelatin leaves
• 100 g Cane sugar

Method

1. Preheat oven to 150°C and lightly grease miniature muffin cups.
2. In a medium bowl, combine the softened butter and cream cheese, beat until smooth.
3. Slowly beat in the flour until you get a very smooth dough.
4. Coat your hands well with flour and scoop scant tablespoons of dough into the prepared muffin cups.
5. Press the dough gently onto the bottoms and sides of the cups then bake for about 10-15 minutes, or until they become golden.
6. Cool for 5 minutes before removing them from the muffin cups.
7. Transfer them to a wire rack for them to cool completely.
8. Cut out the peel on each orange into about ¼” wide strips.
9. Cook in boiling water for 15 minutes.
10. Drain the water, rinse, and drain.
11. Bring 350g sugar and 350ml water to a boil, stirring until the sugar dissolves.
12. Add the peels then reduce the heat and simmer for 45 minutes until soft, then drain.
13. Toss the peels and the remaining sugar on a rimmed baking sheet.
14. Separate the strips and transfer to aluminium foil and let it stand until the coating is dry.
15. Chop up the white chocolate and place it in a heat-proof bowl.
16. Put some water in a saucepan and bring to a boil, then reduce the heat.
17. Place the bowl of white chocolate over the simmering water until it melts through.
18. Keep over warm water so it doesn’t solidify.
19. Now, chop up the gelatin and place it in a heat-proof bowl.
20. Soak in cold water fo 5 minutes.
21. Drain the water and spoon about 3tbsp of very hot water into the gelatin.
22. Stir continuously until it melts.
23. Add the gelatin mixture to the melted chocolate.
24. Mix well until well-blended.
25. Allow to cool then beat in the egg until thick and foamy.
26. Separately whip the cream until it thickens but not stiff.
27. Otherwise, it will be difficult to mix it into the chocolate.
28. Fold the cream into the chocolate mix, add the vanilla extract and mix until all the ingredients mix well.
29. Spoon the chocolate mix into the pie shells and chill for a minimum of 2 hours.
30. Top with the caramelised orange peels and serve.