A mum who loves to bake: White chocolate orange tart with coffee pastry

Recently baking mad UK tweeted about Nielson-Massey Orange Blossom water they wanted bloggers to review and I offered my services (this being my first product review I am a little bit nervous. )

I thought I would play about first with chocolate as nothing tastes better than chocolate orange especially terry's chocolate orange (sorry it's got to be done its not Terry's it's mine), but all I could find recipe wise was plain or dark chocolate and I wanted white chocolate so that is what I have done. I have played about with the white chocolate and this is what I have come up with.
I know it's Christmas and I am suposed to be doing christmas stuff but my family is not a fan of Christmas puddings (at the minute, hoping to change there minds) so if this tastes good, which I hope it does then I am planning on making this for our pudding Christmas day. Which is gonna be extra special this year as my step son gets to some home from Afghan for a few weeks, he may not be my son but I love him just as if he was and I am so PROUD of him. (I love all my step children just as they are my own)
Sorry I am supossed to be doing a review of Nielson-Massey Orange Blossom water not chatting about my life.
When I opened the bottle smell hits you, not in a bad way but in a sweet alcoholic way. Even though the alcohol is only 40% you can smell it. You then get the smell of citrus smell. I have used 2 tsp of the orange blossom water as I love the taste so add one tea spoon then have a taste to see if you want to add more.
I have decorated mine with dark chocolate, if you wanted to jazz it up you could decorate it with some orange segments then dust it in icing sugar.

what you need
Pastry
6 tbsp water
2 tsp coffee granules
2 oz caster sugar
4 oz plain flour
pinch of salt
2 oz butter
1 egg yolk
9 tsp of the diluted coffee

filling:
1 oz white chocolate melted
300ml double cream
1 tbsp liquid glucose
250g white chocolate broken up
50g butter
2 tsp orange blossom water

what you do:
pastry:
Mix the 6 tbsp of water with the 2 tsp of coffee granules until the granules have dissolved, put this to one side.
In a bowl shift the flour and add the salt. Add the sugar and make a well add the butter. Using your fingers and start rubbing the flour into the butter.

Start from the inside so that you still have a well when it is time to add the egg yolk. Once you have a the butter mixed in with most of the flour and sugar add the egg yolk and mix in the rest of the flour and sugar. Now add the coffee mix one tea spoon at a time until you have a dough that is formed.

Knead the dough for a few seconds then wrap in cling film and leave in the fridge for at least 2 hours.
Remove the dough from the fridge Lightly flour your work surface and roll out your pastry. Line your pastry tin ( look in pastry tips for how to line your tin) then prick the base,

cover with grease proof paper and add your beans. Put in the fridge and chill for at least 20 minutes.

Preheat your oven to 200 o'C (put in a baking tray as you will need to place your pastry tin on this) and bake your pastry blind for 10 minutes then remove beans and grease proof paper and bake for another 5 minutes. Remove pastry allow to cool completely.

Filling:
Once your pastry is cool spread your 1 oz of melted chocolate on the base and leave to set.
In a sauce pan (on medium heat) place your cream and glucose until it is hot, do not let it boil. Mix in your chocolate and remove from heat. Add in your butter and beat until smooth. Add your orange blossom and beat until smooth.
Pour your chocolate mix into your pastry case and leave to reach room temperature ( if you place it in the fridge at this point it will warm up the fridge). Once at room temperature place it in the fridge until it is set. This will take between 2 to 3 hours.

Once it is set you could sprinkle it with Chocolate curls or grated chocolate.