#9 Seville Orange Marmalade & Chocolate Marmalade Ganache Individual Tarts
It's time to get zesty!
Hello and welcome back to another episode of The Seasonal Kitchen where this week I am celebrating the return of Seville Oranges, but more importantly on how to turn them into a hearty marmalade.
Once you have learnt how to make the marmalade I will then teach you two desserts to add the marmalade to! Below is a super easy & luxurious Chocolate Marmalade Ganache Individual Tartlet and over on TSK+ Pandan Marmalade Rolls with Yuzu Drizzle. Subscribe below to get the full recipe & access to all my other exclusive recipes!
Seville Orange Marmalade
Ingredients
1.4kg KG Seville Oranges
1200ml Water
600ml Orange Juice
2 Large Lemons, zest and juice of both
1KG Sugar
Pinch of Salt (3g)
Method
Start by gently scrubbing the oranges and lemons, then cut them in half. Juice them and save the seeds, as these make the natural pectin for the marmalade. Place these into a bowl for now.
Using a sharp teaspoon, dig out the remaining segmented membrane inside of the oranges, and add to the seeds. Using a very sharp knife, julienne the orange and lemon peel. You can decide on how small or chunky you like.
Next, add the seeds and membrane mixture into a cheesecloth, muslin bag or even a few tea strainers! This is called a “Pectin Bag”. Make sure if using a muslin or cheesecloth that it is tied up tightly so nothing can escape.
Add the orange and lemon juice and zest into a very deep & large heavy bottomed pot. Next add the water and clementine juice. Leave overnight to soak. (This part is optional, but it helps the peels cook and soften faster.)
Add the muslin bag (or whatever you are using) filled with the orange & lemon membrane and seeds into the pot, making sure it is submerged as much as possible in the liquid. Bring this mixture to a boil, and leave uncovered for 30- 35 minutes. You should see at this point that the julienned peels are tender. Once the peels have softened remove from the heat and remove the pectin bag and place into a bowl. Set aside to cool until the next step.
At this point, add your salt and sugar and dissolve on a low heat. Squeeze the now cooled pectin bag into the pot to get as much extra pectin as possible. I would recommend wearing gloves as this is can get sticky.
Heat the mixture on a medium high heat and bring to a rolling boil , stirring occasionally to ensure nothing sticks to the bottom of the pan. Using a sugar thermometer to keep an eye on the heat of the jam (103- 106C)(218F-222F- for a near setting temperature. )
If you add a small teaspoon of your marmalade onto a small chilled plate, and push the mixture with your finger. If the mixture spreads out and pools back together, it’s not ready. If it wrinkles and is slightly jelly like, turn off the heat as it is now ready.
Ladle the marmalade into sterilised jars. These can be kept in a cool place for months.
Chocolate Ganache Marmalade Individual Tartlets
Ingredients
(for the pastry)
150g Plain Flour
75g Salted Butter
45g Icing Sugar
Zest of 1/2 Orange
1 Tsp Vanilla Bean Paste
1 Large Egg Yolk
(for the filling)
1/3 Jar of Marmalade
200g Dark Milk Chocolate (50%)
70ml Double Cream
Pinch of Flaked Salt
Method
Place the flour and butter into a mixing bowl and rub together using your fingertips until the mixture resembles breadcrumbs. Add the rest of the ingredients and turn out onto your work-surface and shape it into a loose ball.
If the dough deels to dry add a splash of ice cold water. Flatten the dough into a thick disk and wrap in parchment paper or cling film for at least 30 minutes. 7
Preheat your oven to 180c/160C fan. Get out x6 4 inch loose bottomed tart cases (or x1 9 inch tart case). Lightly dust your work surface with icing sugar and add a little onto our rolling pin. Remove the dough from the fridge and gently roll out to a thickness of a pound coin.
Fill each tart case with your pastry making sure to trim with a knife if there is any excess pastry overhanging. Pop back into the fridge for 10 minutes.
Get a large flat baking tray ready and add your tartlets. Scrunch up small pieces of parchment paper and add to the tart cases. Add baking beans to each and blind bake for 10 minutes. Remove the parchment paper and baking beans then bake again for 12-15 minutes until golden brown. Remove from the oven and allow to cool completely.
Once cooled, remove the cooked pastry from the cases and add a generous tablespoon of your marmalade.
To make the ganache, melt the cream, salt and chocolate in a jug in the microwave for x3 30 second blasts until melted. Make sure you stir after each 30 seconds.
Spoon the ganache evenly over each tart and sprinkle with a little extra salt and orange zest on the top. Pop into the fridge to set for 2-3 hours, then serve. This pairs very well with creme fraiche or double cream.
