Orange tart – the recipe for a fragrant and creamy dessert

The Orange cake it’s a sweet gourmand and with a citrus fragrance, ideal to make during the winter season. It is a shell of soft shortcrust pastry that, once cooked, is filled with a delicate orange cream with a velvety texture.

To bring it to the table, just pack one Shortbread no butter and with crumbly extra virgin olive oil that does not split when cutting; For the filling we have prepared a pastry cream flavored with orange juice and zest that replaces the more classic milk.

The result is a fresh, creamy and strong flavored delight, perfect to enjoy with sandwich along with hot tea or to serve as dessert at the end of a meal for a family Sunday lunch or festive occasion. For decoration, however, we opted for sliced ​​almonds, rosemary needles and candied orange cubes, but you can replace them with dried orange slices, walnut seeds, toasted coconut chips or dark chocolate flakes.

You can replace the oil butter with the more traditional butter or, for a result with an appetizing color contrast, with cocoa butter. For a simplified version, however, you can fill the base with orange marmalade, even homemade.

Find out how to make the orange tart by following the step-by-step procedure and tips. Also try the orange paradise cake and the orange donut.

How to prepare the orange tart

Prepare the dough: combine the flour, baking powder and sugar in a bowl 1.

Add a pinch of salt 2.

Mix with a spoon to uniform 3.

Pour the water slowly 4 and start mixing the mixture.

add the oil 5.

Continue kneading until you obtain a smooth and homogeneous dough. 6. Cover with transparent film and let rest in the fridge for 30 minutes.

Meanwhile, squeeze three oranges to make about 250 ml of juice. 7.

Beat the egg yolks with the sugar in a bowl and add the rest of the ingredients, including the orange juice. Stir vigorously to homogenize the mixture. 8.

Transfer the mixture to a saucepan and cook over low heat until it reaches the desired consistency. 9. Transfer the cream to a bowl, cover with cling film and allow to cool completely.

Stretch the dough between two sheets of parchment paper to a thickness of about 2mm. 10.

Place the base in a tart mold of about 22 cm in diameter and remove the excess edges eleven.

Pour in the orange cream and distribute evenly. 12.

Bake at 180°C for 20 minutes. Once the cooking time has elapsed, remove the tart from the oven and let it cool. 13.

Decorate to your liking with sliced ​​almonds, candied orange and rosemary needles, then cut into slices and serve 14.

storage

The orange tart can be kept in the refrigerator, covered with plastic wrap, to 2-3 days to the extreme.