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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: FOR CRUST:
Grease 11-inch-diameter tart pan with removable bottom. Finely chop almonds in processor. Add flour, sugar and salt and grind to powder. Add butter and cut in until mixture resembles coarse meal. Mix egg yolk, minced orange peel and almond and vanilla extracts in small bowl. Add to flour mixture and blend just until moist clumps form. Press dough onto bottom and up sides of prepared pan to 1/4-inch thickness (reserve remaining dough for another use). Refrigerate crust 30 minutes.
Preheat oven to 350o. Bake crust until golden, about 2 minutes. Transfer to rack. Sprinkle with chopped chocolate. Let stand until chocolate melts, about 4 minutes. Using back of spoon, carefully spread chocolate over bottom and up sides of crust. Cover and refrigerate until ready to use. (Can be prepared 1 day ahead.)
FOR FILLING:
Place 1 Tbsp water in heavy small saucepan. Sprinkle gelatin over. Let stand 5 minutes to soften. Add 1 1/4 cups whipping cream to gelatin mixture and stir over medium-low heat until gelatin dissolves. Add 9 oz white chocolate and stir until melted and smooth. Pour into large bowl. Refrigerate until cool but not set, stirring occasionally, about 10 minutes.
Meanwhile, using electric mixer, beat 1/2 cup chilled whipping cream and vanilla extract in medium bowl to stiff peaks. Fold whipped cream into white chocolate mixture. Spoon filling into crust, smooth top. Refrigerate tart until filling is set, about 4 hours. (Tart can be prepared 1 day ahead. Cover and keep refrigerated.)
Sprinkle white chocolate shavings over tart. Garnish with mint leaves and rose petals and serve.
Serves: 8
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