Orange tart

Name: Orange tart
Ingredients: 7 g Fresh eggs; 22 g Pure almond powder; 65 g Fine sugar; 55 g Powdered sugar; 110 g Block butter; 1.5 g Salt; 15 g Almond paste; 180 g Pastry flour; 90 g Block butter; 120 g Pure almond powder; 70 g Liquid whole eggs; 45 g Pastry cream; 1.5 g Fresh orange zest; 50 g Orange concentrate

A refined orange tart with a smooth almond cream and the fresh taste of orange concentrate and fresh zest.Recipe by Marc Ducobu, chef-ambassador of Les Vergers Boiron. Recipe for one tart for 6 people.

Ingredients

7gFresh eggs

22gPure almond powder

55gPowdered sugar

110gBlock butter

1.5gSalt

180gPastry flour

65gFine sugar

15gAlmond paste

90gBlock butter

120gPure almond powder

70gLiquid whole eggs

45gPastry cream

1.5gFresh orange zest

50gOrange concentrate

Preparation

Mix the butter with the powdered sugar and salt.
Add the egg and mix briefly.
Add the almond powder and flour and mix until a cohesive dough forms.
Roll out the dough to a thickness of 3 mm, line the tart ring, and let rest in the fridge for 12 hours.
Bake the base for 20 minutes at 160°C.

Optionally, lightly toast the almond powder to enhance the flavor.
Stir the butter until soft and creamy.
Beat the butter with the sugar, almond paste, and orange zest until creamy in the mixer with the paddle attachment.
Add the eggs little by little and then mix in the almond powder.
Fold in the pastry cream at room temperature.
Finally, add the orange concentrate for a pronounced orange flavor.

Line a tart pan with the sweet dough.
Fill the base with a layer of orange-almond cream about 1 cm thick.
Bake the tart for 20 to 25 minutes at 165–170°C, depending on the size, until the base and cream are fully cooked.
Let the tart cool completely.
Then fill or garnish as desired, for example with orange confit, airy orange cream, orange segments cut à vif, neutral jelly, candied or crystallized orange zest, or a thin layer of powdered sugar.