Tarte with orange curd

Ingredients

Directions

1. 1

   Knead 100 g butter in pieces, 75 g sugar, egg and flour first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Roll out the short pastry on a floured work surface until round (approx. 28 cm Ø). Grease the tart mould (24 cm Ø) with lift-off base and line with the dough. Cut off protruding edges. Prick the short pastry several times with a fork.

2. 2

   Place baking paper on top and put dried peas on top. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Remove baking paper and dry peas. Bake at the same temperature for another 10-15 minutes. Leave to cool in the mould. For the Orange Curd, soak gelatine in cold water. Bring juice, 200 g sugar and 2 tablespoons butter to the boil. Mix the starch with a little water until smooth. Stir into the boiling liquid. Simmer while stirring for at least 1 minute, remove from heat. Peel the orange so that the white skin is completely removed. Cut the orange into slices and drain on kitchen paper.

3. 3

   Bring juice, 200 g sugar and 2 tablespoons butter to the boil. Mix the starch with a little water until smooth. Stir into the boiling liquid. Simmer while stirring for at least 1 minute, remove from heat. Peel the orange so that the white skin is completely removed. Cut the orange into slices and drain on kitchen paper. Squeeze the gelatine and dissolve in the hot curd. Pour the curd into the tart and smooth it down. Spread orange slices on top. Chill for at least 4 hours. Remove the tart from the mould. Sprinkle with pistachios and decorate with balm

4. 4

   Squeeze the gelatine and dissolve in the hot curd. Pour the curd into the tart and smooth it down. Spread orange slices on top. Chill for at least 4 hours. Remove the tart from the mould. Sprinkle with pistachios and decorate with balm

5. 5

   5 1/2 hours waiting time