Orange cream tart

Orange cream tart
(serves 4-6 – Tart mold 8.6 inches [22 cm.] in diameter)

The crust
1 cup (125 gr.) all purpose flour
4 tablespoons + 1 teaspoon (65 gr.) unsalted butter, softened, cut into chunks
¼ cup (50 gr.) granulated sugar
1 whole egg
a pinch of salt
a pinch of powdered vanilla
The filling
0.76 cup (180 ml.) orange juice (2 oranges, medium size)
grated rind from 1 orange
2 egg yolks, big
1 whole egg, big
6 teaspoons powdered sugar
3 weak tablespoons (40 gr.) unsalkted butter, cut into chunks
orange, lemon zest to garnish
some leaves fresh mint
powdered sugar to dust

Prepare the shortcrust pastry. On the work surface, set butter, add sugar, salt and powdered vanilla and mix with handbreadth for some minutes. Add the egg and blend well. Pour sifted flour and knead till a well blended dough. Form the pastry into a ball, press plastic wrap against dough and refrigerate for 1 hour. In the meantime, prepare the filling. In a saucepan, whisk together egg and yolks. Add orange juice, grated rind, sifted powdered sugar and mix until well combined. Cook on medium heat, till the cream is thick and cover the spoon. Remove from the stove and add butter, stir with a wooden spoon, let it cool and refrigerate. Heat oven to 400°F. (200°). Grease and butter a tart pan about 8.6 inches in diameter. On a floured surface roll out the dough, place it in the pie plate and prick crust all over with a fork. Line the crust with parchment paper and fill with dried beans. Bake for 20 minutes in pre-heated oven. The tart has to be “blonde” and faily soft. It will become crispy (but not dry) when sugar, once cold, will crystallize. Remove beans and parchment paper. After 20-30 minutes, remove the tart from the mold, and let completely cool. Then, fill the tart with orange cream. Garnish the dessert with orange and lemon zest, fresh mint leaves and dust the edges with powdered sugar before serving.