Cold-Set Blood Orange & Olive Oil Tart with Dark Cocoa Crust by Theo Glass | inspochef | inspochef
Baking citrus dulls its edge. By relying on a precise measure of gelatin rather than heavy heat, we preserve the sharp, floral brightness of spring blood orange
Ingredients
- 113 g unsalted butter
- 120 g all-purpose flour
- 30 g Dutch-process cocoa powder
- 50 g powdered sugar
- 1/2 tsp kosher salt
- 7 g unflavored powdered gelatin
- 30 g cold water
- 200 g freshly squeezed blood orange juice
- 10 g blood orange zest
- 100 g granulated sugar
- 3 whole large eggs
- 50 g fruity extra-virgin olive oil
- to taste flaky sea salt
- 1/4 tsp kosher salt
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