pastry 160g eggs (about 3 medium)
100g sugar 100g fresh cream 250g
orange juice (about 3 medium size)
oranges 2 tablespoons Cointreau (or other orange liqueur)
marmalade
a pinch of salt
The cream of this tart, it a consistency that does not allow the tip to be able to transform, so the buttered pan and systems X two wide strips of parchment paper between two fingers (as does Lory ), taking care of them firmly against the surface and leaving a slight surplus, that will be taken.
Coat the pan with the pastry, doubling the board as to reinforce it.
Foriamo the bottom with a fork, put on aluminum foil, making sure it adheres perfectly to the shell (thus preventing falls in cooking) fill with rice or dried beans and bake at 170 degrees for white 10 '. We remove aluminum and rice and continue cooking until light coloring.
Meanwhile, mix, without mounting, the eggs with the sugar and the grated zest, until they begin to whiten, to join the pro juice, cream and liqueur.
Apply a thin layer of jam on the bottom and on the edge of the shell, pour the cream and bake at 130 degrees for 15 to 20 '. When the cream is churned out compact but still shaky, being careful not to pass this point of cooking.
Let cool almost to the cooling and the pie crust, using the parchment paper. If it had been attaccata, passiamo velocemente il fondo dello stampo sulla fiamma.
Va servita fredda, decorata con fettine di arancia o con pistacchi tritati.
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