Orange and pomegranate tart

Name: Orange and pomegranate tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 100 g Flour; 100 g crushed almonds; 50 g Icing sugar; 7-10 Tbsp Salt; 100 g Butter; 1 egg (size M); 1 package Pudding powder "Vanilla Flavor"; 50 g + 1 level tablespoon of sugar; 1 package Vanillin sugar; 400 ml low-fat milk; 50 g chopped almonds; 150 g Whipped cream; 1/4 Pomegranate; 4 (approx. 650 g) Oranges; 1/2 package glaze; 30 g Pistachio kernels; 7-10 Tbsp Grease; baking paper; 7-10 Tbsp Dried peas; 7-10 Tbsp Cling film

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

100 g Flour
100 g crushed almonds
50 g Icing sugar
7-10 Tbsp Salt
100 g Butter
1 egg (size M)
1 package Pudding powder "Vanilla Flavor"
50 g + 1 level tablespoon of sugar
1 package Vanillin sugar
400 ml low-fat milk
50 g chopped almonds
150 g Whipped cream
1/4 Pomegranate
4 (approx. 650 g) Oranges
1/2 package glaze
30 g Pistachio kernels
7-10 Tbsp Grease
baking paper
7-10 Tbsp Dried peas
7-10 Tbsp Cling film

Directions

1
Mix flour, ground almonds, icing sugar and 1 pinch of salt in a mixing bowl. Add butter in pieces and egg and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough
2
Then spread the dough evenly in a greased tart mould (26 cm ∅) and shape into a smooth base with your hands. Press the dough up at the edge. Prick the dough base several times with a fork. Line with baking paper, fill in dried peas
3
Bake blind in the preheated oven on the lower rack (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes, remove from oven. Remove paper and dried peas. Bake at the same temperature for another 7 minutes. Remove the base from the oven and let it cool down
4
Mix the pudding powder, 50 g sugar, vanillin sugar and 100 ml milk until smooth. Bring 300 ml milk to the boil in a saucepan, remove from the heat and stir in the custard powder. Put back on the hot stove and stir. Let simmer for about 1 minute. Put the pudding in a bowl, cover the hot surface directly with foil and let it cool down for at least 30 minutes
5
Roast chopped almonds in a pan without fat until golden brown, remove and let them cool down. Mix the pudding and stir in the almonds. Whip the cream with the whisk of the hand mixer until stiff and fold into the pudding. Spread the cream over the tart and smooth it down. Chill the tart for about 1 hour
6
Remove the pomegranate seeds from the skin. Peel oranges so that the white skin is completely removed. Cut oranges into thin slices. Cover tart with orange slices and decorate with pomegranate seeds. In a pot, mix the cake glaze, 1 level tablespoon of sugar and 125 ml of cold water with a whisk. Bring to the boil briefly while stirring. Spread the glaze over the tart and refrigerate for another 20 minutes. Chop the pistachios and decorate the tart with them
7
waiting time 2 1/2 hours