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Orange tart

For the pastry:


125 g plain flour

60 g butter

40 g sugar

1 egg yolk


grated orange peel


Quickly combine all the ingredients, roll out the dough with a rolling pin and line a tart mold. Bake blind at 180° C for about 15 minutes.


For the white cream:


200 g fresh cream

30 g sugar

3 g gelatin

½ cup orange liqueur


Whip cream with sugar, soak the gelatin in cold water, squeeze it and dissolve it in the heated orange liquor, add it to the cream and mix. Pour the mixture into the cooled pastry shell and put the tart in the refrigerator for at least half an hour.


For the orange cream:


250 g fresh whole milk

150 g sugar

8 g gelatin

2 whole eggs

the juice of 2 oranges and 1 lemon

Beat the eggs with the sugar, add the grated rind of one orange, the orange and lemon juice, the cold milk and bring to boiling point (make sure the mixture doesn’t actually boil). Incorporate the gelatin soaked in cold water, drained and squeezed. Leave to cool, pour on the already thickened white cream and put in the fridge for about 2 hours.

Serve the tart after decorating it with a julienne of candied orange peel.

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