MOROCCAN ORANGE TART WITH MASCARPONE
SERVES 10-12
This tart a bit of a classic – a crowd-pleaser and an excellent dinner party dessert. It is also terrificwith yoghurt or yoghurt ice cream.
Oil spray, for greasing
1 sheet good-quality sweet shortcrust pastry (bought or homemade, see below), enough to line a 24cm tart tin Egg wash, for glazing
2 eggs, organic, if possible
75g caster sugar
90ml thin pouring cream,
whisked to soft peaks
110g ground almonds
30ml lemon juice
1 orange, finely zested,
no white pith
2 tbsp fresh orange juice Mascarpone cheese, to serve SWEET SHORTCRUST PASTRY
250g plain flour 75g unsalted butter, diced Pinch of sea salt
90g icing sugar, sifted
55ml full-fat milk
2 egg yolks
1 For the sweet shortcrust pastry, place the flour, butter, salt and icing sugar in a food processor and process for 20 seconds. Add the milk and the egg yolks, then process for 30 seconds or until a mass forms. Turn out onto a lightly floured work surface and knead lightly for a few moments, then flatten the pasty and form a ball. Wrap in cling film and place in the fridge for 1 hour.
2 Preheat oven to 180°C. Spray a 24cm loose-based fluted tart tin with oil. Lightly flour a work surface and roll out the pastry 2cm wider than the tart tin. Roll the pastry over the rolling pin and gently ease it into the tin, pushing the pastry in gently so it follows the fluting. Place in the fridge and rest for 30 minutes.
3 Prick the pastry base a few times with a fork to prevent blistering and rising. Line the tart case with baking paper and uncooked rice, and blind bake for 20 minutes. Remove the paper and rice, brush the pastry shell with the egg wash and bake for a further 10 minutes.
4 For the filling, use electric beaters to beat the eggs and sugar until thick, creamy and the mixture holds a trail. Use a wooden spoon to fold in the whisked cream and remaining ingredients except for the mascarpone, until combined and smooth.
5 Spoon the mixture into the prepared pastry case and bake at 180°C for 25-30 minutes or until puffed, golden and firm to touch. Allow to cool before cutting. Serve the tart in slices with a spoonful of mascarpone.