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About The Author
Difficulty Level – Intermediate
TIPS:
– If your dough is too soft to be worked with at any point, place it in the freeze for ~10 minutes before continuing, this helps to set it, although you must work quickly as it becomes soft very fast.
– Oranges contain natural pectin, if you don’t have pectin I suggest to use the peels of the oranges themselves (look up how on the internet). However pectin makes the it really easy to make any sort of jams, so i highly recommend to buy it from the store.
– You can make dehydrated/candied Orange slices by placing slices into the oven for around 2-4 hours at around 100°C. Lovely for decoration.
– You can definitely use a normal baking pan for this recipe. However, the perforated ring helps to make it look super professional. If you plan on using a normal baking pan, I suggest the blind bake method
—
Ingredients & Recipe
.
Tart Crust:
– Room Temp Butter 100g
– Powdered Sugar 72g
– Almond Powder / Meal 20g
– Cornstarch 30g
– Eggs 36g
– Cake Flour 170g
– Salt
/1. Cream Butter slightly, Add Salt
/2. Sift in Powdered Sugar, Almond Meal, Cornstarch and mix until combined
/3. Mix in room temp eggs little by little until fully combined
/4. Sift in Cake Flour and mix until barely just combined
/5. Knead it by scrapping the dough against a rolling mat, until fully homogenous
/6. Place it between two sheets of parchment and roll to about ~3mm thickness
/7. Place in the fridge minimum 2 hours (better overnight)
/8. Get your perforated ring mold and grease it fully
/9. Cut the dough with the ring (it will stick to the bottom of the ring, move quickly though since it melts very fast) and place it on a silicon baking mat
/10. Cut strips according to the circumference of the ring and quickly place it in the edges of the ring, connecting any broken/short pieces with more strips (glue it with your hand, the heat will help combine two strips together)
/11. Freeze for 20 min until rock hard
/12. Bake at 170C for 15-20 minutes (check for colour)
/13. Wait for it to cool and take it out of the ring
.
Almond Cream:
– Butter 56g
– Powdered Sugar 56g
– Almond Powder / Meal 56g
– Eggs 50g
– Rum Essence 1 tsp
/1. Cream room temp butter
/2. Sift in Almond Meal and Powdered Sugar, mix thoroughly
/3. Add room temp eggs little by little and mix thoroughly
/4. Add Rum Essence and mix
/5 Place in fridge overnight
.
Orange Jam:
– Orange 200g
– Sugar 20g + 30g
– Pectin 4g
– Half a Lime, squeezed
/1. Blitz Orange and 20g Sugar
/2. Place on heat until slightly warm
/3. Add Pectin and 30g Sugar TOGETHER (mix it beforehand)
/4. Let it go until running boil and then add Lime Juice
/5 Mix thoroughly and place in fridge to set completely (few hours maybe overnight is better)
.
Assembly:
/1. Brush Egg Wash (1 part Egg Yolk and 4 parts Cream) all over the tart crust
/2. Fill the crust with Almond Cream until 70% of the way
/3. Bake 160C for 10-14 minutes
/4. Let it cool and fill the gaps with the orange jam.
/5 Decorate as you wish but my preference is to used canned orange slices (the ones doused in syrup) after draining it.
ENJOY