Carrot and orange tart

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the dough, grease the springform pan (26 cm Ø). Peel, wash and finely grate the carrots. Wash organic oranges hot, dab dry and grate. Cut oranges in half and squeeze. Cream butter, brown sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer.

2. 2

   Stir in the eggs one by one. Stir in orange zest and 2 tablespoons of juice. Mix flour, cinnamon, cloves, pimento, almonds and baking powder. Stir into the butter-egg-cream in portions. Fold in carrots.

3. 3

   Pour the dough into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 40-45 minutes. Remove from the oven, immediately sprinkle with remaining orange juice (approx. 100 ml).

4. 4

   Let it cool down.

5. 5

   For the cream, mix sugar, vanilla sugar and cream setting agent. Whip the sour cream and cream with the whisks of the mixer until stiff, letting the sugar mixture trickle in.

6. 6

   Remove the cake from the mould. Cut through horizontally twice. Place a cake ring around the bottom base. Approx. 1⁄4 Spread the cream on the cake base. Place the middle cake base on top. Approx. 1⁄4 Spread the cream on the cake.

7. 7

   Cut 80 g butter into cubes. Wash the orange hot, grate dry and grate about half of the peel thinly. Knead 150 g flour, 80 g sugar, egg yolk, 1 pinch of salt, 1-2 tablespoons cold water, half of the orange peel and butter cubes to a smooth dough. Roll out the dough on a floured work surface to a circle (approx. 24 cm Ø). Line a greased springform pan (18 cm Ø) with the dough. Cover the mould with foil and chill for about 30 minutes.

Nutrition Facts

KCAL
540 kcal

CARBS
34 g

FATS
40 g

PROTEINS
11 g