Orange Tart

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Put flour, 125 g butter in flakes, 100 g sugar, salt and 1 egg in a bowl. First with the dough hooks of the hand mixer, then with your hands to a smooth dough kneading. Roll out to a rectangle (approx. 14 x 40 cm) on a floured work surface. Put it into a greased tart tin (11 x 36 cm, with lift-off base) sprinkled with flour, press the base and edge together. Prick the base several times with a fork. Chill for about 30 minutes. Line the tart base with baking paper, place dried peas on top. Pre-bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Remove dry peas and baking paper and bake for another 10-12 minutes. Take out and let cool down

2. 2

   Wash 2 oranges in hot water, rub dry. Grate the peel of 1 orange very finely, put the rest of the orange aside for decoration. Squeeze juice from 3 oranges. Put 125 g butter, 100 g sugar, lemon juice, orange juice and zest in a pot and heat up to approx. 60 °C. Stir starch with 1 tbsp. water until smooth. Stir into the orange butter. Whisk 5 eggs in a bowl and stir into the orange mixture while stirring vigorously. Keep stirring until the mixture thickens. Pour onto the pre-baked base, smooth it down and let it set for about 2 hours

3. 3

   Cut the rest of the orange into slices. Bring 250 ml water and 30 g sugar to the boil and let the orange slices steep in it for about 10 minutes. Take them out, drain and let them cool down. Just before serving, cover the tart with candied orange slices

4. 4

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
530 kcal

CARBS
54 g

FATS
97 g

PROTEINS
19 g