De­li­cious orange cream tart with toasted-al­mond crust

Geraldton Guardian - - Guardian Recipes -

Prepa­ra­tion: 30 min­utes Cook­ing: 45 min­utes Serves: 8

In­gre­di­ents

Crust

¾ cup plain flour ¾ cup whole al­monds, toasted, cooled ¼ cup sugar 180g chilled butter, diced 1 large egg yolk

Fill­ing And Top­ping

2 tsp wa­ter ¼ tsp gela­tine 3 large egg yolks ¼ cup sugar 1 tbsp corn­flour ½ tea­spoon finely grated orange zest 1 cup whole milk ½ cup chilled whip­ping cream 3 or­anges Honey

Method

Crust: Grease the base of 20cm di­am­e­ter flan tin with re­mov­able bot­tom. Blend flour, al­monds, sugar, and salt in food pro­ces­sor un­til finely ground. Add butter. Blend un­til mix­ture re­sem­bles coarse bread­crumbs. Add yolk. Blend un­til dough comes to­gether in moist clumps. Press dough evenly onto bot­tom and up sides of flan tin. Pierce dough all over with fork. Freeze un­til firm, at least 30 min­utes. Pre­heat oven to 200C. Bake crust un­til deep golden brown (will puff slightly), about 15 min­utes. Trans­fer crust to rack and cool.

Fill­ing and Top­ping:

Place 2 tsp wa­ter in a cup. Sprin­kle gela­tine over. Let stand un­til gela­tine soft­ens, 10-12 min­utes. Whisk yolks, sugar, corn­flour, and orange zest in medium bowl to blend. Bring milk to sim­mer in heavy medium saucepan over medium heat. Grad­u­ally whisk hot milk into yolk mix­ture. Re­turn to same saucepan. Whisk un­til cus­tard thick­ens and boils, about 2 min­utes. Re­move from heat. Add gela­tine mix­ture and whisk un­til dis­solved and cus­tard is smooth. Trans­fer cus­tard to a medium bowl. Let cool to room tem­per­a­ture, stir­ring oc­ca­sion­ally, about 30 min­utes (cus­tard will be very thick). Beat cream in medium bowl un­til peaks form. Whisk cus­tard un­til smooth. Fold whipped cream into cus­tard in three ad­di­tions. Trans­fer fill­ing into crust. Chill tart un­til fill­ing sets, at least 3 hours. Cut 1cm off top and bot­tom of each orange. Stand orange on flat end. Cut off all peel and pith, fol­low­ing con­tour of fruit. Slice into rings. Gen­tly slide tip of small knife be­tween crust and sides of pan to loosen crust. Push up tart pan bot­tom, re­leas­ing tart. Place on serv­ing plat­ter. Ar­range orange seg­ments on top of the tart. Driz­zle with honey and serve.

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