Sweet orange dreams…
I am exhausted…
Have a good night and sweet orange dreams!
Orange custard tartelettes
Sweet pâte brisée:
250 g wheat flour
125 g butter, softened
125 g icing sugar
Pre-heat the oven to 180ºC.
Grease and flour 10 small tart pans.
Combine well all the ingredients.
Form a ball and wrap with film.
Refrigerate for 30 minutes.
Roll out the pastry over a lightly floured work surface.
Put on the 5,5 cms diameter moulds.
Pinch the pastry’s sides and bottom with a fork, cover with parchment paper or aluminum foil and put on some ceramic pie weights (dried beans would work too).
Bake for 15 minutes.
Take off the paper and bake for 5 minutes more or until golden brown.
290 g sugar
90 g butter, in small dices
45 g cornstarch
4 oranges (juice and zest)
1 lemon (juice and zest)
Combine half of the sugar with the cornstarch and the eggs until smooth.
Combine the juices and zests with the remaining sugar and bring to boil, stirring constantly.
Remove from heat and pour into the egg mixture while stirring.
Bring this mixture to a double-boiler and stir until the custard is firm.
Let the custard cool down to 50ºC.
Add the butter and stir until smooth.
Pre-heat the oven to 80ºC.
Grate the orange zest and spread over a silpat.
Remove from heat when dehydrated.
Spread the orange custard on the bottom of each tartelette.
Sprinkle the top with sugar
Using a torch, melt the sugar and form a crispy top.
Decorate with the orange salt.