Orange and grapefruit tart

Name: Orange and grapefruit tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1 pack of (150 g) Soft orange biscuits; 150 g ripened cream; 2 Eggs (size M); 275 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 150 ml Oil; 300 g Flour; 1 TEASPOON Baking Powder; 2 Oranges and pink grapefruits; 2 sheets Gelatine; 500 g Mascarpone; 500 g Low-fat curd

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

1 pack of (150 g) Soft orange biscuits
150 g ripened cream
2 Eggs (size M)
275 g Sugar
1 package Vanillin sugar
1 pinch Salt
150 ml Oil
300 g Flour
1 TEASPOON Baking Powder
2 Oranges and pink grapefruits
2 sheets Gelatine
500 g Mascarpone
500 g Low-fat curd

Directions

1
Halve 100 g of biscuits. Mix cream, eggs, 150 g sugar, vanillin sugar, salt and oil with the whisk of the hand mixer. Mix flour and baking powder and stir in portions.
2
Fold in the biscuits. Put them into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth them down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.
3
Remove from the oven, remove the base from the edge of the springform pan and allow to cool in the pan. Peel oranges and grapefruits so that the white skin is completely removed. Cut 1 orange and 1 grapefruit into slices.
4
Cut out the fillets from the others between the dividing skins. Collect the juice while cutting. Cover the fillets and put them in a cool place. Soak gelatine in cold water. Mix mascarpone, curd cheese, 125 g sugar and the collected juice.
5
Squeeze and dissolve the gelatine. Stir 2 tablespoons of cream into the gelatine. Stir everything into the remaining cream. Remove the cake base from the mould and enclose with a cake ring. Spread about 1/4 of the cream on the base.
6
Spread orange and grapefruit slices on top. Add the rest of the cream and spread loosely. Chill for about 2 hours. Remove the cake from the ring. Decorate with set aside fillets and 50 g biscuits.