What a treat! So aromatic and tasty that will satisfy everybody’s sweet tooth! Serve it with coffee or tea!
Serves: 8-10 Prep. time: 30′ + 1 h waiting Cooks in: 50′ Ready in: 1:20′
1 pack sweet shortcrust pastry
For the orange-almond cream
100 g butter, room temperature
90 g icing sugar + 30 g for serving
100 almonds, blanched
1 whole egg + 1 yolk
100 g flour soft
½ orange, zested + 20 round slices for serving
Preheat the oven to 170C/fan. Place pastry and line the base and sides of a round tin (23cm diameter). Press dough into the pan so it fits tightly; press the edges into the sides of the pan. Shave off the excess hanging dough with a knife. Line the tart with baking parchment and add dried beans or rice to keep the sides of the tart from buckling. Bake for 15 minutes, then remove parchment and weights. Lightly coat the crust with a beaten egg white. Return to the oven and bake for another 15 minutes or until the tart is golden brown and baked. Set aside to cool.
In the meantime, grind almonds and sugar in a multi until powdered. Transfer in the bowl of your stand mixer and beat with the rest of the ingredients until you get a smooth cream. Transfer in a pastry bag and refrigerate for at least 1 hour before using.
Pipe cream in your tart, cover surface with orange slices, sprinkle with icing sugar and bake at 180C for 15-20 minutes or until pastry is really golden. Serve warm. Reserve any orange cream left in the freezer for future use.
Και η συνταγή στα ελληνικά: Τάρτα πορτοκάλι