Christmas orange tart

Ingredients for 1 servings:

• 25 g almonds, ground
• 190 g wheat flour
• 150 g sugar
• 120 g butter
• possibly butter for the mold
• 5 organic oranges
• 4 eggs
• 1 packet of vanilla pudding powder
• 5 tbsp orange marmalade
• 200 g whipped cream
• 1 pomegranate

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

Knead the almonds with the flour, 90g of sugar, and the butter into a smooth dough. Wrap in cling film and chill for 30 minutes. Line a 28cm tart tin with baking paper or grease with butter. Line the dough and prick several times. Preheat the oven to 180°C (top/bottom heat) (160°C fan/convection oven). Wash an organic orange with hot water, pat dry, and grate some of the zest. Halve this and another orange and squeeze out the juice. Peel the remaining 3 oranges very well and slice the flesh. Divide the pomegranate and remove the seeds. Beat the eggs and the remaining 60g of sugar until thick and foamy. Add the vanilla pudding powder, orange juice and zest, and 1 tablespoon of orange marmalade and stir in. Whip the cream until stiff peaks form and fold in. Heat 2 tablespoons of orange marmalade and spread it over the base. Spread the cream on top. Bake in a hot oven for 20 minutes. Then top with the orange slices and bake for another 15-20 minutes until golden brown. If the tart is getting too dark, cover with baking paper or foil. Warm the remaining 2 tablespoons of orange marmalade and spread it over the tart. Finally, scatter the pomegranate seeds on top. Serve slightly cooled or cold the next day.