By: Gabriella Castillo Tedjada
This is one of the most complicated desserts I have done thus far, this orange tart is delicate and is perfect for any Christmas-related celebration due to its orangey flavour. This recipe took a lot longer to write as in the original video it just had the ingredients and no steps (just the person making the tart). Although I eat oranges year-round, I prefer to eat them by Christmas time because of my heritage. This tart is best done over 2 days, on day one, you do the orange decoration, tart dough, orange curd jelly, and orange cream. On day 2, finish off the tart by baking the tart dough, doing the almond pistachio base and orange whipping cream, and finally decorating the tart! WARNING!! This tart contains nuts, please do not make it if you or a loved one is allergic to pistachios.
LINK TO VIDEO
Credit to Joconde’s baking on youtube
Ingredients:
Orange Slice Decoration
Orange slices from 4 oranges
2 cups water
1 cup sugar
Tart Dough (17x3cm)
40g butter
25g sugar
0.5g salt
25g eggs
100g cake flour
Pistachio Almond Cream
25g butter
30g sugar
15g pistachio paste
30g eggs
30g almond flour
4g rum
Orange Curd Jelly
75g orange juice
100g sugar
2 eggs (105g)
1 orange zest
75g butter
4.5g gelatin
Orange Cream
90g orange curd
65g mascarpone cheese
150g heavy cream
Orange Whipped Cream
75g remaining orange cream
120g heavy cream
10g sugar
Decoration: Flowers made from the remaining tart dough, apple mint leaves.
EQUIPMENT
Turntable
Stand mixer
12” cake ring
Piping bag with Thick french star piping tip
Tart tin
STEPS:
1
Staring with the orange decoration, zest one whole orange. Cut off the peel and slices, and boil the water and sugar in a pot. Place the oranges in a bowl and pour the sugary water, stir gently, and refrigerate until use.
FOR ORANGE CURD JELLY
1
In a pot, incorporate orange juice, sugar, egg, and orange zest. Mix on low heat until well blended (turns a lighter shade of yellow/orange and the mixture becomes thicker).
2
Remove from the heat and add butter to cool down the mixture. Once the butter has fully melted, run the curd through a sieve to remove lumps. Once completed, melt gelatine in the microwave and pour it onto the curd.
3
In a 12 cm cake ring lined at one end with plastic wrap, pour in 180g of the orange curd. Save the 90g of curd left for the orange cream.
FOR THE ORANGE CREAM
1
Mix remaining orange curd, mascarpone cheese, and heavy cream until well combined. Cover with plastic wrap and refrigerate for 6 hours. Afterward, reserve 75g for the orange whipped cream. Whip after chilling.
FOR TART BASE (TART SUCRE DOUGH)
1
In a bowl, beat the butter until it becomes fluffy and lighter in colour then, add in sugar and salt, mix well. Slowly incorporate beaten egg (1/3rd mixture at a time). Once blended, fold in the flour into the mixture, fold until crummy then use an electric mixer until dough is uniform.
2
With a bench scraper on a cutting board or slab, play with the dough until it is the consistency of playdough (also can be done with your hands but remember to wear gloves).
3
Once the dough is ready, place it in a Ziplock bag and refrigerate for 2 hours.
4
Afterward, place the dough in between 2 sheets of parchment paper and roll out in a circular shape and it should be 1/8th of an inch thick (about 3 millimeters). Drape on top of tart tin and shape to fit. Use any access dough to punch out (or cut) tiny flowers for decoration.
5
Preheat oven to 347
6
Refrigerate the tart for 10-15 minutes. Afterward, make holes in the bottom of the tin with a fork.
7
Place parchment paper on the tart and pour in your baking beans so the base cooks fully.
Bake for 13 minutes (until golden brown).
8 (OPTIONAL)
With punched-out flowers from leftover dough. Bake in a 320° F or 160°C oven for 7 minutes.
FOR PISTACHIO BASE
1
Preheat the oven to 347°F or 175°C.
2
Like the tart shell, beat butter in a bowl and add in pistachio paste, eggs, sugar, and almond flour. Mix until lumps aren’t very visible. Then place the batter in a piping bag and pipe onto the pie shell. Spread the batter evenly.
3
Before baking, sprinkle chopped pistachio bits on the tart. Bake tart base in the oven for 13-15 minutes.
FOR ORANGE WHIPPED CREAM
1
With 75g of orange cream, combine with whipped cream and sugar. Beat on high speed with an electric mixer until the cream forms stiff peaks.
ASSEMBLY
1
Starting with the tart shell base, pipe enough orange cream so it reaches the top. Spread it evenly and smoothen using an icing spatula.
2
To place the orange jelly, remove the plastic wrap and place on top of the cake. With a small knife, cut out the edges to remove the metal ring (try to center it).
3
Using the remaining orange cream, pipe around the top of the cake and smoothen out. Now with the orange whipping cream with the French star tip, make little dollops. Make two rows of this and leave the top blank.
4
Take out the orange slices that were in the fridge. Place them on a plate lined with a paper towel and cover with another paper towel, pat dry.
5
Carefully, place the oranges on top of the tart in a rose-like shape starting from the outside in. decorate with the pastry flowers and (optional) apple mint. This dessert is best served cold.
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