Orange – chantilly

Orange – chantilly

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Shortcrust pastry
1 orange, finely grated zest

Colour topping

Quantity Ingredient
3 oranges
20g icing sugar
100g caster sugar
5 egg yolks
500ml milk
50g cornflour

White topping

Quantity Ingredient
1 quantity Chantilly cream

Method

  1. To make the base, follow the recipe for shortcrust pastry, replacing the vanilla bean with the orange zest.
  2. To make the colour topping, preheat oven to 180°C and line a tray with baking paper. Cut two of the oranges into very thin slices. Arrange the slices on the prepared tray and sprinkle with the icing sugar. Cover with another sheet of baking paper and pour some rice or baking weights over the top to hold the paper down. Cook for 30 minutes, or until the orange is well caramelised.
  3. Meanwhile, squeeze the juice from the remaining orange. Whisk together the caster sugar and egg yolks. Transfer to a saucepan over medium–high heat and add the milk and orange juice. When the mixture is hot, add the cornflour and stir continuously until the mixture thickens. Remove from the heat and allow to cool completely.
  4. To make the white topping, follow the recipe for Chantilly cream.
  5. Spread the orange cream onto the upper part of the pastry and the Chantilly cream onto the lower part. Arrange the candied oranges on top of the orange cream and serve.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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