Orange cream tart

by | Jun 7, 2011 | Pastry, Tarts | 0 comments

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.orange cream tart

orange cream tart

 

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Other recipes

Cocoa Bundt cake

Cocoa Bundt cake

A very fast and easy cocoa cake to prepare…really very moist and soft. I guarantee you it won't last long. To prepare this wonderful cake, you only need a few ingredients that we all always keep at home. Furthermore, no special equipment is required: if you do not...

Vanilla and raspberries entremet

Vanilla and raspberries entremet

Entremet vanilla with raspberries …… .a fresh and delicious dessert for these spring hot days. Raspberries and vanilla perfectly match together, creating a gorgeous and well-balanced dessert. Entremet vanilla with raspberries… ..a simple dessert to prepare, to delight...

Rhubarb tart

Rhubarb tart

The Rhubarb is a plant not yet widely used in Italy, but I hope this tart can arouse your curiosity. Its flavor has always intrigued me and I must admit that I had never prepared it until today. It really amazed me. It tastes slightly sour and not sweet ... The...

Pin It on Pinterest

Share This