This GF orange-tinged sweet shortcrust pastry enhances the cream, dark chocolate, and cherry flavours. This is truly a ‘wow’ dessert or tea break treat.
I wanted to make something fancy, and my 24-hole canapé tin proved its worth. The tasters wanted more (always a good result!)
Makes: 48 canapé-sized tartlettes (see Kit footnotes for larger sizes)
For the GF sweet shortcrust pastry:
- 175g gluten-free flour, plus extra for kneading and rolling
- 50g polenta (fine cornmeal)
- 1 heaped tsp xanthan gum
- 150g cold unsalted butter, cubed
- 50g white caster sugar
- 2 oranges, all of finely grated, dried zest: (see Zest footnotes)
– 1/2 for pastry
– 1/2 for garnish
and all of juice reserved for cherry compote
- 1 egg (about 50g when weighed in its shell), beaten with 1 tablespoon cold water
For the cherry compote:
- 2 oranges, juice only (see Pastry Ingredients)
- 2 tablespoons cornflour (or arrowroot powder)
- 40 fresh cherries, stoned, and roughly chopped (approx 575g weighed whole)
- 2 heaped dessert spoonfuls of soft dark brown, dark muscavado, or molasses sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg (2 – 3 seconds’ grating of fresh nutmeg)
For the chocolate ganache:
- 75ml double cream
- 100g dark chocolate (min 70% cocoa solids), broken into small squares
For the whipped cream:
- 100ml double cream (104g if weighing), whisked until very stiff
For the decoration:
- 1 orange: grated zest only, dried (see Pastry Ingredients and Zest footnotes)
- Approx. 5g dark chocolate (min 70% cocoa solids), grated
- Sifted icing sugar (optional)
- A 24-hole non-stick canapé tin with 1″ diameter holes (see Kit footnotes for other tins)
- 2 large mixing bowls, plus a small bowl for beaten egg
- Rolling pin
- A 5cm (2″) round pastry cutter
- Cooling rack
- A small, heavy-bottomed saucepan
- A manual whisk
- Electric mixer (hand-held, or stand) to whip cream
- Piping bag and nozzle (optional)
- Grater for chocolate
- Serving platter or tray
- Sieve for icing sugar (optional)
Making the pastry:
- Manually mix the flour, polenta, and gum in a large bowl. Add the butter and rub it in with your fingers until the mixture is like fine breadcrumbs. Add the sugar and orange zest (see Zest footnote), and stir well.
- Add 1/3 of the beaten egg+water and stir until you can bring the pastry together into a ball in your hands. You want pastry that isn’t too wet – a too-wet pastry will be tough and shrink in the oven, so err on the side of ‘it feels just slightly too dry’. If it’s just too crumbly, add additional egg+water a drop or so at a time.
- Lightly flour a work surface and your hands, and gently knead the dough for a few minutes until it feels more silky-smooth. Make a ball and flatten it into a thick disc, then wrap in clingfilm and put into the fridge for about 1 hour (or ideally, overnight – see Timings footnote).
- Preheat your oven to 180 C (160 C fan-assisted).
- Lightly flour your work surface and a rolling pin, and roll out the pastry to 1/2 cm in depth. Using a 5cm cutter, punch out 24 discs and poke each into the holes of the canapé tin (mine came with a wooden dowel, perfect for this job – just dust it lightly with flour). Put additional dough back in the fridge until ready to bake the 2nd batch.
- Prick each tartlette all over with a fork, and bake for 12-15 minutes until golden brown. Take the tin from the oven and remove each tartlette casing to a cooling rack. Wipe out the tin and let it cool before loading up with the rest of the dough.
Making the cherry compote:
- Heat the orange juice in a saucepan on the hob to boiling, and briskly whisk in the cornflour until fully dissolved.
- Add all remaining compote ingredients, and bring back to the boil for 10 minutes, constantly stirring. Reduce the heat to low, and simmer for another 10-15 minutes, stirring regularly. Remove from the heat when the compote has reduced to a very thick jam-like consistency. Pour into a small bowl and allow to cool (ideally, then put it into the fridge overnight – see Timings footnote).
Making the chocolate ganache:
- Bring the cream to the boil in a saucepan on the hob, then remove from the heat. Add the chocolate pieces and whisk briskly by hand until fully melted and the ganache is glossy. Allow to cool slightly.
- Put the cooled pastry cases on a serving platter or tray.
- Spoon some chocolate ganache into each case to fill it halfway. You could pipe it in if you like.
- Spoon over some cold cherry compote onto each tartlette.
- Dab (or pipe, if you like) some whipped cream on top of each tartlette.
- Grate some dark chocolate over, followed with a sprinkling of the dried orange zest.
If you like, sift some icing sugar over as well.
- Leave the serving tray in the fridge for 30 minutes or so for the ganache to slightly harden, before serving.
This recipe as written does require specialised kit, but it could be easily adapted for a standard 12-hole muffin or bun tin – simply increase the pastry disc size and baking time. You should get 18+ larger tarts from this recipe. You’ll want to lightly grease your muffin tin holes if your pan is not non-stick; and using the end of your rolling pin will help you place each pastry disc in the muffin tin holes.
Also, you’d do well to line larger tarts with a square of baking paper and blind-bake with baking beads/beans to avoid puffing up.
It’s easier to make these tartlettes if you start the night before: Make the pastry (Steps 1-3) and cherry compote, and leave both in the fridge overnight. The next day, simply roll out and cut/bake the pastry, make the ganache, whip the cream, and assemble.
Dried Orange Zest
Orange zest, when freshly grated, is quite wet. This affects the pastry texture, and doesn’t sprinkle at all well for a garnish. My tips: Put the grated orange zest on an oven-safe plate, then place in your oven on the very lowest heat for 20 minutes until dried. Crush in a mortar & pestle into a powder. This not only concentrates the orange flavour, but it also keeps the pastry from being too wet, and allows a perfect sprinkle for the garnish.
Use 1/2 of the zest for the pastry, and the rest for the garnish.
I adapted the BBC‘s GF pastry recipe (adding orange, and altering the flour/polenta ratio). The chocolate ganache is by way of Mary Berry and my other recipe. I just made up the cherry compote, which makes an excellent jam for toast too.