Delicious orange cream tart with toasted-almond crust
Preparation: 30 minutes Cooking: 45 minutes Serves: 8
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
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.