275g plain flour
25g ground almonds
175g butter, cold
75g icing sugar
Finely grated zest of 1/2 a lemon
1 egg yolk
3 tbsp milk
120g caster sugar
grated zest of 2 oranges
140mls orange juice
3 medium eggs
pinch of salt
1/2 tsp ground cinnamon
170g unsalted butter
STABLISED WHIPPED CREAM:
1tsp powdered gelatine
4tsp cold water
300ml double cream, cold
30g icing sugar
Sift the flour, and add the ground almonds to the bowl.
Beat the butter using a stand mixer of hand held electric mixer, until smooth.
Add the icing sugar, and continue beating until all the lumps have gone.
Add the zest, egg yolk, and milk. Beat until incorporated - it may well look curdled.
Add in the flour mixture, and whisk until it just starts to clump together.
Turn everything out onto a work surface and squish everything together until it forms a dough.
Wrap in cling film and rest in the fridge for 20 minutes.
Use half of the pastry to make the tart shell - about 300g.
The rest of the pastry can be kept in the fridge for a few days, or the freezer for up to 3 months.
Line the tart shell with the pastry, and press the excess over the lip onto the outer edges.
Use ovenproof clingfilm or baking parchment to line, and fill with rice and beans.
Blind bake for 15 minutes, then remove from the oven and leave for 5 minutes to firm up.
Remove the rice and beans, then carefully trim off the excess pastry with a small knife.
Return to the oven for 5 more minutes, until the pastry is completely cooked.
Mix the sugar and orange zest in a small bowl, and leave to infuse for 5 minutes.
Tip into a large heatproof bowl, and add the orange juice, salt, cinnamon, and eggs.
Sit the bowl on a saucepan of simmering water, and whisk the mixture continuously, until it thickens. Continue to cook for 2 more minutes.
Sieve the mixture into a blender, remembering to scrape the bottom of the sieve.
Turn the blender on, and add the butter, a little at a time.
Pour the orange cream into your prepared tart shell, and rap gently to bring bubbles to the surface.
Transfer the tart to the fridge to set the filling.
STABALISED WHIPPED CREAM:
Mix the gelatine and cold water in a microwave safe jug, and leave to bloom.
Put about 3/4 of the cream into the bowl of a stand mixer, and whisk until just starting to hold it’s shape.
Warm the bloomed gelatine in the microwave until it is completely liquid.
Pour the remaining cream into the warmed gelatine, whisking continuously to avoid creating lumps.
This will temper the cream and help to avoid lumps of gelatine in the final product.
Start the stand mixer on a low speed, and pour in the gelatine mixture.
Return the mixer to a high speed, and whip until the cream forms firm peaks.
Use the stabilised whipped cream to decorate the tart as desired.