mystical fusion: moroccan mint tea and orange mousse tart

in the spirit of ramadan, sy'a presents a delectable moroccan mint tea and orange mousse tart, blending the richness of tradition with the luxury of our signature teas. let's explore the art of crafting this exquisite dessert, perfect for your home celebrations and ramadan parties.

ingredients:

• tart base

1. 300g flour
2. 150g butter
3. 75g castor sugar
4. 1 egg

• orange filling

1. 3 oranges
2. 3 cardamom pods
3. 1 sheet gelatine (titanium strength)
4. 2g sy'a twilight mint tea
5. 75g sugar
6. 3 egg yolks
7. 3 egg whites
8. 300ml cream
9. 2 sheets gelatine (titanium strength)

• chocolate collar and garnish

1. 50g white chocolate
2. 50g dark chocolate
3. 100g isomalt

steps to make:

creating the tart base:

• prepare the dough

1. start by rubbing the butter into the flour and sugar until it forms a crumbly texture.
2. add one egg and gently mix to form a dough.
3. allow the dough to chill for 30 minutes, then roll it out and line a large tart tin.

• blind bake the tart shell

1. blind bake the tart shell until golden brown.
2. once baked, let it cool, and line the inside with white chocolate for added indulgence.

preparing the orange filling:

• segment the oranges

1. segment the oranges and arrange them in the cooled tart shell.

• infuse the orange juice

1. squeeze the juice from the orange carcasses and bring it to a boil.
2. bruise the cardamom pods and add them to the warmed orange juice.
3. let the cardamom infuse the juice for 30 minutes.

• gelatine addition

1. add a sheet of pre-soaked gelatine to the infused orange juice, mix well, and then strain the juice onto the arranged orange segments in the tart shell.
2. allow the tart to chill.

brewing the mint tea sabayon:

• brew mint tea

1. brew sy'a twilight mint tea with 100ml of water according to package directions.

2. allow the tea to cool.

• prepare sabayon

1. add the cooled mint tea to a mixture of egg yolks and sugar.

2. whisk the mixture over a bain-marie until it reaches a ribbon consistency.

• gelatine and cooling

1. incorporate two sheets of pre-soaked gelatine into the mint tea sabayon.
2. Mix well and let the mixture cool.

final assembly of the tart:

• whipping and folding

1. Whip egg whites to a soft peak and fold them into the cooled mint tea sabayon.
2. whip cream to a soft peak and fold it into the minty egg mixture.

• mousse on the tart 

1. pour the mint tea mousse onto the chilled oranges in the tart shell.
2. allow the tart to set thoroughly.

finishing touches:

• cut and garnish

1. cut the tart into rounds and garnish each round with chocolate sheets and fresh mint leaves for a visually appealing and delicious treat.

indulge in the luxurious fusion of flavors with sy'a's moroccan mint tea and orange mousse tart, where luxury and flavour unite.

ramadan kareem!