- Serves: 12
- Cook Time: 30 minutes
- Prep Time: 30 minutes plus 2 hours chilling
- Effort: easy
For the sweet shortcrust pastry
- 250 g butter
- 175 g icing sugar
- 500 g plain flour, sieved
- 1 orange, zest only
- 01 pinches salt
- 3 eggs
For the orange cream
- 190 ml orange juice
- 6 egg yolks
- 3 eggs
- 150 g sugar
- 125 g butter
For the cr'me Chantilly
- 150 ml whipping cream
- 20 g icing sugar
1. For the sweet pastry: place the butter and the icing sugar in a bowl and mix with a hand blender or whisk until pale.
2. Add the sieved flour, orange, salt and mix until it resembles a sandy crumble. Then little-by-little add the eggs and mix together on a low speed if using a mixer.
3. When the mix is firm, remove, wrap in cling film and refrigerate for at least 2 hours before using.
4. After 2 hours, preheat the oven to 160C/gas 3. Butter a 25mm x 260cm tart ring and place on a flat bottomed tray.
5. Roll out the pastry evenly and line the tart, ensuring that the corners are well pressed into the bottom of the ring. Leave the excess pastry overhanging the edge then line with greaseproof paper before filling with baking beans to the top.
6. Place in the oven and bake for 10 minutes then remove from the oven and using a sharp serrated knife cut away the top of the excess pasty and then return to the oven and continue to bake for a further 10 minutes. When cooked, remove beans and paper and place back into the oven for 1 minute to ensure the base is dry. Leave to cool before filling with the hot lemon cream.
7. To make the orange cream: place the orange juice in a saucepan and bring to the boil. In a bowl cream together the egg yolks, eggs and sugar, then add a small amount of the hot orange juice. Whisk together until smooth and add the remaining orange juice.
8. Pour into a saucepan and bring the mix back to the boil, whisking all the time until smooth.
9. Remove from the heat and place into a blender, add the butter progressively and blend well. Pour into the pre-baked tart and leave to set in the fridge.
10. For the crème Chantilly: sift the icing sugar into the cream and whip to a 'peak'. Leave in the fridge until required.
11. To serve, remove the ring from the tart and cut into the required portion size. Dust lightly with icing sugar then using a blow lamp, caramelise the icing sugar lightly and leave to cool. Spoon on some crème Chantilly and enjoy!
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