Blood Orange Brûlée Tartelettes

makes 24 servings

Pastry

• 200 g plain flour
• 50 g teff (or buckwheat) flour
• 150g butter, diced
• 50 g caster sugar
• Iced water (approx 3-4 tbsp)

Place the flours, butter and sugar into a food processor and pulse to combine and granulate. Drop the iced water in 1 tablespoon at a time until until the mixture comes together. The quantity of water is determined by the flour and the weather. Tumble the dough onto the bench and quickly bring together with your hands, wrap in plastic wrap and refrigerate for 1 hour while you make the next step.

Candied blood orange

• 3 blood oranges, sliced 2 mm thick (use a mandolin)
• 1 cup sugar
• 1 cup water

Place the sugar and water in a large flat pan, place over medium heat and stir until the sugar dissolves. Arrange the orange slices in the pan in a single layer and as soon as it comes to the boil, reduce the heat to a very gentle simmer. Allow to cook for 30-40 minutes until the white pith of the orange becomes translucent, turning the slices occasionally as they cook. When done, turn off the heat and allow the orange slices to cool in the syrup.

Filling

• 2 eggs
• 2 tsp blood orange zest (about 2 oranges)
• 85 g butter, melted
• 140 g caster sugar
• 2 tbsp blood orange juice

 Beat the eggs, orange zest, melted butter and sugar in a mixing bowl until well-combined. Stir in the juice and set aside.

Preheat oven to 200°C.

Remove the pastry from the fridge and roll on a floured surface until 4 mm thick. Using an 8½ cm drinking glass, cut rounds from the rolled pastry, then line the tartelette moulds. My moulds are 7 cm but if yours are different just cut the pastry a little bigger than your moulds.

Place the pastry-lined moulds on a large baking sheet and pour the filling evenly into each. Bake for 20-25 minutes until the filling puffs and browns. Remove from oven and allow to cool completely in the moulds before turning them all out.

To assemble

Remove the tartelettes from the moulds and sprinkle some caster sugar over the top of each one. Using a brûlée torch, caramelize the tops of each one until nicely burnished. Finally, take a slice of the candied orange and cut a line from the center to the outside. Twist the slice and place on top of the tartelette.