Orange Citrus & Almond Cream Tart скачать в хорошем качестве

Orange Citrus & Almond Cream Tart

I had some oranges hanging out in my fridge ;) so what else to do but make a creamy, citrusy tart. Almond and oranges are a classic combination but you can use lemons too. Try it with berries like blackberries or blueberries. Makes one 9-inch tart Tart Dough Ingredients 230 g all purpose flour 30 g almond flour 90 g powdered sugar Pinch of salt 110 g unsalted butter, cold and cut into chunks 1 egg Almond Cream Layer Ingredients 40 g almond flour 40 g sugar 40 g unsalted butter, softened 40 g beaten egg Orange Curd Layer Ingredients 3 egg yolks 75 g sugar 7 g cornstarch 3 g orange zest 95 g orange juice 57 g unsalted butter, cubed Tart Dough Directions 1. In a bowl, sift together the flour, almond flour, powdered sugar, and salt. 2. Add the cold chunks of butter into the flour mix and rub between your hands until it is a sand-like consistency. 3. Add the egg and mix until the dough comes together. Then knead the dough just until it becomes smooth. Gather together and flatten into a square using plastic wrap. Refrigerate for 15 minutes. 4. Place the dough between two silicone baking mats or parchment papers and roll out the dough to about 2 or 3 mm thickness. Refrigerate/freeze as necessary.* 5. Once done rolling, place the dough with the mats/parchment papers into the freezer for 15 minutes. Do not remove the dough from the mats/papers yet. 6. Remove the dough from the freezer and the top silicone mat. Using the tart ring, cut out a circle and place onto the perforated baking mat. 7. Cut long strips out of the dough and line it into the tart ring. Press the dough into the ring so it sticks to it. Use the heat of your finger to connect the strips together. If your dough isn’t too warm, you can trip off the excess top now and freeze the ring/dough for 1 hour. If not, freeze the ring & dough for 1 hour first. Then after 1 hour, trim the excess top of the pastry with a knife. 8. Bake for 20 minutes in a preheated 320°F oven. After 20 minutes of baking, remove the ring and bake for another 5 to 10 minutes until golden brown. If at the 20 minute mark the pastry still feels stuck to the ring, bake for a minute or two more before removing the ring. 9. Let cool on the perforated baking mat before filling. Almond Cream Layer Directions 10. In a bowl, mix together the almond flour (or ground almonds) and sugar. Then add softened butter to form a ball. Mix in the egg until just combined. Spread into the tart shell and bake in a 350°F oven for 13 to 15 minutes. Let cool on mat. Orange Curd Layer Directions 11. In a bowl, lightly whisk the 3 egg yolks. 12. In a saucepan, stir together the sugar and cornstarch. Then whisk in the zest and orange juice until dissolved. 13. Cook over medium heat for about 2 minutes, whisking constantly. 14. Slowly pour the orange juice mix over the egg yolks, whisking constantly. Then add it back into the saucepan. Continue cooking over low heat at a gentle boil until it is thickened. 15. Remove from heat and add in the butter. Let it cool for about 15 minutes then add to the tart. 16. Refrigerate for 1 hour before serving. *The temperature of the dough is important. If it is too warm, the dough will tear; if it is too cold, it will snap. For this particular video, I had to place the dough inside the fridge/freezer 3 to 4 times since my kitchen was hot. 0:00 intro 0:10 tart dough 1:40 roll out dough and shape 3:57 bake tart shell 4:16 almond layer 5:21 orange curd layer 6:57 fill and finish #ASMR #Cookingvlog Silikomart Perforated Tart Ring https://amzn.to/3JpFsgU Less Expensive Perforated Tart Ring Alternative https://amzn.to/3NTNyRP Want to support? Buy me a 🌭 https://www.buymeacoffee.com/inmyfridge The links to the above products are affiliate links and I get a commission every time you purchase a product through my link.