Orange Tart With Orange Cream And Pistachios Recipes

FRENCH ORANGE TART

Steps:

• Place the very soft Butter in the bowl of your mixer with the Powdered Sugar and mix together with the leaf/paddle attachment until smooth and creamy.
• On low speed, stir in the Egg then the Almond Meal and Orange Zest (optional). Scrap the edges of the bowl with a spatula if needed.
• Add the Plain Flour and Salt and mix it in on low speed until the dough comes together.
• Bring the pastry together into a ball then thinly roll between two sheets of baking paper (1). Place over a flat tray and put in the fridge to rest for at least an hour.
• Once the pastry has chilled, line your Pastry Ring or Tart Pan and dock the pastry (2). If baking straight away, place it in the freezer for at least 30 minutes then bake for 25 to 30 minutes in an oven pre-heated on 160'C / 325'F. Otherwise, keep in the fridge until ready to bake (3).
• Leave to cool down completely before adding the cream filling.
• Zest and Juice the Oranges. Set aside the Zest, and place the Juice in a Small Pot (4). Heat up the juice on the stove on low heat until it simmers.
• While the juice is heating up, whisk together the Eggs, Sugar and Cornstarch in a separate heat-proof bowl until smooth.
• Once the Juice starts to simmer, slowly pour it over the Eggs/Sugar/Cornstarch while whisking. Mix well until combined and smooth, then pour it all back into the Pot.
• Place the pot back on the stove on low heat and keep whisking until the liquid starts to thicken (5). Remove from the stove and transfer into a clean Jug or bowl.
• Optional: re-hydrate the gelatine powder with a little bit of cold water and whisk it into the cream until fully dissolved.
• Leave the cream to cool down (6) then add the soft Butter and Orange Zest. Quickly mix it in with an immersion blender (or with a whisk) until fully combined (7).
• Pour the Orange Cream over the fully baked Tart Crust and smooth it out with a small offset spatula if needed. Place in the fridge to set for at least 2 to 3 hours, or up to 24 hours before serving.
• Optional: cut out small segments of fresh orange to garnish the tart before serving.

ORANGE TART

Steps:

• Place the flour, confectioners' sugar, almond flour, salt, orange zest and the cold butter into a food processor. Pulse the ingredients until a fine breadcrumb consistency has been formed.
• Add the egg yolk and cold water, pulse again until the mixture sticks together in clumps.
• Tip the contents of the food processor onto your work surface and bring together into a ball with your hands. Knead the pastry a few times until nice and smooth. (If your butter wasn't cold and was a bit too soft your pastry might be too. If so, wrap it in parchment paper and chill in the fridge for 15 minutes.) Set aside.
• Grease a 23cm/9in loose-bottomed tart tin.
• Lay a piece of parchment paper on the work surface. Remove the base of the tart tin and lay it on the paper. Using a pencil, draw a circle onto the paper 4cm/1½ins bigger than the base of the tin.
• Dust the base of the tin with flour. Place the pastry ball in the centre of the tin base and flatten out slightly. Roll out the pastry, still on the tin base, until it meets the circle marks. As you are rolling the pastry, turn the pastry by turning the paper.
• Gently fold the pastry into the centre of the tin base. Carefully lift the tin base off the work surface, drop it into the tin, ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim. If the pastry has cracked at all, simply press it together to seal.
• Press the pastry into the curves of the tin then lightly prick the base with a fork, but not all the way through. Place the pastry-lined tin onto a baking tray, cover loosely with cling film or tea towel and chill in the fridge for 30 minutes.
• Preheat the oven to 200°C/180°C Fan/390°F/gas mark 6.
• Remove the pastry from the fridge and uncover.
• Line the inside of the pastry with foil so it supports the sides, then fill with baking beans.
• Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans.
• Carefully trim the excess pastry from the sides using a potato peeler, lightly run the peeler over the top of the excess pastry until it falls away, leaving you a smooth top to your edges. Remove the trimmings from the sheet.
• Return the empty pastry case to the oven for another 10-12 minutes or until it is pale golden and completely dry.
• Set aside and allow to cool while you make your orange filling.
• [Optional] If you are using fresh oranges, zest the oranges and set aside the zest for later. Now juice the oranges and place the juice into a small pot.
• Heat the orange juice on the stove over low heat until it simmers.
• While the juice is heating up, whisk together the eggs, sugar and cornstarch in a bowl until smooth.
• Once the juice starts to simmer, slowly pour it over the egg mixture while whisking. Mix well until combined and smooth, then pour it back into the pot.
• Place the pot back over a low heat and keep mixing until the liquid starts to thicken. Remove from the heat and transfer into a mixing bowl. Add the gelatine powder and whisk until fully incorporated.
• Leave the filling to cool down slightly then add the soft butter, orange zest and Angostura orange bitters. Quickly mix it in with a whisk until fully combined.
• Pour the orange filling into the pastry case and lightly drop the case onto your counter, from about 2.5cm (1 inch) off of the counter, a few times until all bubbles have been released from the filling. Place in the fridge to set for at least 3 hours or, for best results, overnight.
• Remove the tart from the tin.
• Place the cream, confectioners' sugar and the Angostura orange bitters into a bowl and whisk together until firm.
• Now decorate as you see fit. Feel free to take inspiration from the photos or just go with your own ideas. Enjoy!

ORANGE TART WITH ORANGE CREAM AND PISTACHIOS

Steps:

• Preheat oven to 425°F.
• Unfold pastry sheet on a lightly floured surface and roll out pastry with a floured rolling pin into a 12-inch square. Brush off excess flour from top and bottom of square and from work surface. Trim a 3/4-inch-wide strip from all sides of square and reserve. Put pastry square on a baking sheet and prick all over with a fork. Brush pastry square with some of egg and arrange 1 strip on each edge of pastry square, overlapping strips at corners, to form a raised edge around pastry, and trim overhang. Brush strips with some of egg, then sprinkle pastry evenly with granulated sugar. Bake in middle of oven until golden brown, 15 to 17 minutes. Carefully slide pastry from baking sheet to a rack to cool, then gently flatten inner part of pastry with your palm if very puffed.
• Squeeze 2 tablespoons juice from 1 orange.
• Cut peel, including all white pith, from remaining 10 oranges with a sharp paring knife and cut each orange crosswise into 1/4-inch-thick slices. Arrange slices in 1 layer between paper towels to drain briefly.
• Whisk together cream cheese, confectioners sugar, vanilla, salt, and orange juice and spread evenly over center of pastry, spreading it to raised edges.
• Arrange oranges, overlapping, on pastry and sprinkle with pistachios.