Campari orange tart

Ingredients

Directions

1. 1

   Mix softened butter and 100 g sugar. Stir in 3 tablespoons of orange juice and flour. Fold in flaked almonds. Chill for about 20 minutes. Line the bottom of a springform pan (22 cm Ø) with baking paper and spread half of the dough thinly on top. (Tip: If you dip a dough card in cold water, it is easier to spread the dough on the bottom of a springform pan). Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 14-15 minutes until golden brown.

2. 2

   Remove the base from the edge immediately with a knife and lift it off the springform pan base on the baking paper. Cut the hot cake base with a sharp knife into 8 cake pieces and let them cool down on the baking paper. In the meantime cover the springform pan with baking parchment again and spread the remaining dough on top and bake. Let this cake base cool down completely on the baking paper. Meanwhile clean the springform pan and cover with cling film, also at the edges as smooth as possible. Soak the gelatine in cold water. Heat 125 ml orange juice and the remaining sugar in a saucepan. Remove from the heat, squeeze the gelatine and dissolve in the hot juice. Add the rest of the orange juice, Campari and grenadine syrup and mix well. Allow the liquid to cool slightly until it begins to gel, then pour into the springform pan and chill overnight. Place the whole brittle base on the firm jelly and turn out onto a cake plate.

3. 3

   Heat 125 ml orange juice and the remaining sugar in a saucepan. Remove from the heat, squeeze the gelatine and dissolve in the hot juice. Add the rest of the orange juice, Campari and grenadine syrup and mix well. Allow the liquid to cool slightly until it begins to gel, then pour into the springform pan and chill overnight. Place the whole brittle base on the firm jelly and turn out onto a cake plate. Carefully loosen the springform pan and the foil (to make it easier to remove the foil, place a moist hot cloth on the foil for a short time). Place the brittle cake pieces on the jelly. Wash the orange, dab dry and cut into quarters. Cut quarters into thin slices and decorate the cake with them. Dust with icing sugar and sprinkle with lemon balm leaves. Results in about 8 pieces

4. 4

   Carefully loosen the springform pan and the foil (to make it easier to remove the foil, place a moist hot cloth on the foil for a short time). Place the brittle cake pieces on the jelly. Wash the orange, dab dry and cut into quarters. Cut quarters into thin slices and decorate the cake with them. Dust with icing sugar and sprinkle with lemon balm leaves. Results in about 8 pieces

5. 5

   Waiting time approx. 12 hours