Orange Passion Fruit Tart

Ingredients

Directions

1. 1

   Knead icing sugar, 100 g butter in pieces, flour, almonds, 1 egg yolk, 1 pinch of salt and vanillin sugar first with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Wrap in foil and chill for about 30 minutes

2. 2

   Roll out the dough between 2 layers of baking parchment rectangularly (approx. 25 x 33 cm), peel off one layer of baking parchment. Place the dough in a greased tart tin with lift-off base (approx. 21 x 29 cm), press down slightly at the edges and remove the 2nd layer of baking paper. Prick the dough with a fork

3. 3

   Boil 400 ml passion fruit nectar, 125 g sugar and 15 g butter. Stir 50 ml nectar and starch until smooth and bind the remaining nectar with it. Whisk 3 egg yolks, mix with 3 tablespoons passion fruit cream and fold into the cream. Bring the cream to the boil again briefly, then pass through a sieve

4. 4

   Fill the cream into the tart tin. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes, remove from oven, let cool on a cake rack for about 1 hour. Take the base out of the tin

5. 5

   Wash the oranges hot, grate them dry and cut the peel into thin strips with a zest ripper. Peel oranges so that the white skin is completely removed. Cut the fruit into slices and cover the tart with them.

6. 6

   Mix 250 ml water, 2 tablespoons sugar and cake glaze. Bring to the boil, stirring with a wooden spoon. Spread over the tart. Chill the cake for about 1 hour. Sprinkle with orange zest. Whipped cream tastes good with it

7. 7

   waiting time approx. 2 1/2 hours