Orange Tart

Ingredients for 1 servings:

• 250 g flour
• 175 g butter
• 175 g sugar
• 4 dl milk
• 1 pack of pudding powder, vanilla
• 1 egg(s)
• 3 egg yolks
• 2 orange(s), untreated, including 2 dl juice and the grated peel
• 2 orange(s) , (blood oranges)
• 50 g white chocolate coating
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Cream together 125g of softened butter, 75g of sugar, and a pinch of salt. Add the egg, 2 teaspoons of orange zest, and the flour, and knead well. Wrap the dough in cling film and refrigerate for about 1 hour. Meanwhile, to make the cream, bring the milk to a boil with 100g of sugar and the remaining orange zest. Whisk the egg yolks with the custard powder and orange juice until smooth, then gradually add to the milk, stirring constantly. Bring back to a boil briefly, then transfer to a bowl and leave to cool, stirring occasionally to prevent a skin from forming. Roll out the dough on a floured surface to a thickness of 1/2cm, place in a greased rectangular (30cm) or round (26cm) tart pan. Pull up the edges and press down. Prick the pastry base several times with a fork, line with baking paper, and blind bake at 180°C for about 15-18 minutes. Allow the base to cool. Chop the white chocolate coating into small pieces and melt it over a hot water bath. Brush it over the tart base. Cream 50g of butter until very creamy, stir in the cream, and spread it over the base, spreading it evenly. Then chill the whole thing for about 3 hours. Peel the blood oranges to remove all the white pith. Cut the oranges into thin slices and top the tart with them.