For a while now I was trying to move on with my patisserie challenge, after all there are some deadlines (like getting into the Christmas recipes part of the book right on time..). It was hard. I spend almost 2 weeks trying to buy a simple kitchen torch. All of the sudden all three kitchen gear stores in my town where out of stock (isn’t that a bit suspicious?).
Anyhow, here we are, at lesson two. It’s again a short pastry, but one that is very different from the plum tart. Most importantly it needs very few liquid, just one egg yolk to be precise. That way you get a more crumbly and buttery pastry, it is actually almost like a pastry for shortbread. It works perfectly when pre-baked and filled with a cream, jam, fruits, whatever you fancy. I filled it with an orange cream. It is a very simple cream actually and you can use lemon, lime or maybe even grapefruit instead of oranges. It’s easy to make, you just need to allow it to cool completely.
Orange cream tart
by Christophe Felder
For the pastry:
- 250g flour
- 140 g butter
- 100g sugar
- 1 egg yolk
- Combine flour with sugar.
- Dice the butter and add to the flour and sugar mixture.
- Rub the butter with the flour until you get uniform crumbs.
- Add the yolk and knead quickly into a ball.
- Form a flat disk and wrap in foil. Chill in the fridge for 2 hours.
- Take out of the fridge and let slightly warm up for 10-15 minutes.
- Roll into a disk 3-4 mm thick. Roll around the rolling pin and transfer into a buttered 24-cm tart pan with a removable bottom.
- Bake for 15 minutes in the middle of the oven (180 degrees).
- Let cool and remove from the tart pan.
For the orange cream:
- 230 ml freshly squeezed orange juice
- Zest from 2 oranges
- 75 g sugar
- 3 whole eggs
- 2 egg yolks
- 25 g cornstarch
- 185 g sugar + 50 g for the finishing
- Bring the orange juice an zest to boil over a medium heat
- In the same time beat the sugar with the whole eggs, egg yolks and the cornstarch until well combined and sugar is completely dissolved.
- Remove the juice from the heat, let cool slightly.
- Gradually whisk in the egg mixture to the juice.
- Return to the heat and whisk constantly until it thickens. Let boil for a couple of seconds.
- Remove from the heat and whisk in the butter. You should get a silky smooth and shiny cream.
- Scrape into a shallow bowl and cover the surface with the foil (Note: it is important to cover the surface of the cream directly, otherwise a skin will for on the top and you will need to discard it later).
Assemble the tart:
- Spread the orange cream in the tart shell and smooth with a spatula.
- Put in the freezer for 10-15 minutes.
- Sprinkle evenly with 50 g of sugar.
- Brown the sugar with a kitchen torch.