Orange Tart Recipe
Ingredients
10 large non-rolled oblies.
Orange Cream:
200 grams of butter
100 grams of powdered sugar
Juice of 4 to 6 oranges (it must yield 1/4 litres of juice)
Grated zest of 1 orange
20 grams cornstarch to thicken
Some sugar 1 pack of chocolate glaze and orange wedges to garnish with.
Instructions
Bring the orange juice and the grated orange zest with some sugar to the boil and mix it with cornstarch so that a fairly thick cream arises.
Let it come to a boil and let it cool down.
Stirring repeatedly during cooling, to prevent a thick sheet from occurring.
Whip butter and icing sugar creamy, whisk the cooled orange custard spoons wisely through it, until the cream is so thick that it can be lubricated.
Lubricate the oblies thick with this cream and stack them on top of each other.
Dissolve the chocolate glaze and cover the whole cake with it. The cake is held together by the glaze. Garnish with orange wedges.
Main kitchenware: hand mixer, pan.
Preparation: 15 è 20 minutes.
Preparation time: Only let it come to a boil.
Ingredients
10 large non-rolled oblies.
Orange Cream:
200 grams of butter
100 grams of powdered sugar
Juice of 4 to 6 oranges (it must yield 1/4 litres of juice)
Grated zest of 1 orange
20 grams cornstarch to thicken
Some sugar 1 pack of chocolate glaze and orange wedges to garnish with.
Instructions
Bring the orange juice and the grated orange zest with some sugar to the boil and mix it with cornstarch so that a fairly thick cream arises.
Let it come to a boil and let it cool down.
Stirring repeatedly during cooling, to prevent a thick sheet from occurring.
Whip butter and icing sugar creamy, whisk the cooled orange custard spoons wisely through it, until the cream is so thick that it can be lubricated.
Lubricate the oblies thick with this cream and stack them on top of each other.
Dissolve the chocolate glaze and cover the whole cake with it. The cake is held together by the glaze. Garnish with orange wedges.
Main kitchenware: hand mixer, pan.
Preparation: 15 è 20 minutes.
Preparation time: Only let it come to a boil.
