Some people are really obsessed with citrus fruits and citrus-flavored desserts and this is not surprising! Citrus fruits such as oranges, tangerines and lemons have distinct aromas and qualities, compelling sweet and sour tastes and freshness. Well, I am not exactly “obsessed” with citrus fruits but I like them a lot not only in their fresh, unprocessed form but also as a tasty addition to recipes.
One of our favorite dessert recipes is this simple but decadent orange tart. What I like in it, is the combination of the crispy, buttery crust with the sweet and sour, light and delicate orange cream.
For the crust
- 125 gr cold vegan butter
- 3 tbsp cold almond milk or water
- 3 tbsp raw cane sugar
- ½ tsp baking powder
- ¼ tsp salt
- 1 ¼ cups all purpose flour
- zest of 1 orange
For the orange cream
- 4 cups squeezed orange juice
- 1 cup all purpose flour
- ¾ cup raw cane sugar
- zest of 1 orange
- Make the crust: In a bowl mix all the ingredients. If the dough is too soft, add 1 to 2 more tablespoons of flour. Do not over-knead so as to get a nice crispy texture after baking. Form a ball with the dough, wrap it with a plastic wrap and leave in the fridge for half an hour.
- Take the dough out of the fridge and using a rolling pin, roll it out on a lightly floured greaseproof paper to a thickness of ½ – 1 cm. Use the sheet to turn the dough over into the tart pan. I used a tart pan of about 22 cm diameter. Fit the dough against the bottom and sides and trim excess pastry from top edge of pan. Prick it all over with a fork and chill in refrigerator for up to 30 minutes. Lay a greaseproof paper on the crust and pour over two or three handfuls of dried beans. Bake for 15 minutes in preheated oven at 175 oC. Remove the beans and the paper and bake for 20 more minutes or until golden. Let cool completely.
- Make the orange cream: Pour in a saucepan 2 cups of the orange juice with the sugar and the orange zest and bring to boil. In the remaining juice dissolve the flour, stirring well to dissolve clumps. Pour the flour mixture in the saucepan, reduce heat and stir for about 5 minutes or until a thick cream has been formed. Remove from heat and cover the surface with plastic wrap. Let cool completely (3-4 hours).
- Assembly: Stir the cream with a whisk or a wooden spoon for 2-3 minutes until fluffy. Spread the cream onto the tart and flatten its surface. Put in the refrigerator for at least 3-4 hours before serving.