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🍰 Crispy Orange Tarts with Caramelized Cream

685 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• 100 g sugar
• 1 pinch salt
• 1 egg
• 200 g butter
• soft butter (for the molds)
• flour (for the molds)
• flour (for working)
• dried legumes (for blind baking)
• 1 untreated orange
• 100 g butter
• 4 eggs
• 50 g lavender honey
• 150 g sugar
• 1 tbsp cornstarch
• 40 g brown sugar (for sprinkling)
• lavender flowers
• powdered sugar

Instructions

1. 1. Mix flour, sugar, and salt in a bowl.
2. 2. Make a well in the center of the flour mixture.
3. 3. Crack the egg directly into the well.
4. 4. Cut the butter into small pieces.
5. 5. Distribute the butter pieces around the edge of the flour well.
6. 6. Chop all ingredients roughly with a large knife until a crumbly mass forms.
7. 7. Knead the mixture quickly by hand into a smooth dough.
8. 8. If the dough is too dry, add a little cold water.
9. 9. Shape the dough into a ball.
10. 10. Wrap the dough ball in cling film.
11. 11. Let the dough rest in the refrigerator for about 1 hour.
12. 12. Preheat the oven to 180 degrees Celsius fan mode.
13. 13. Brush the tart molds with soft butter.
14. 14. Lightly dust the greased molds with flour.
15. 15. Dust your work surface with a little flour.
16. 16. Roll out the dough thinly on the floured surface.
17. 17. Cut out circles with a diameter of 12 to 14 centimeters.
18. 18. Place the dough circles into the molds.
19. 19. Prick the dough base several times with a fork.
20. 20. Cover the bases with baking paper.
21. 21. Fill the paper bags with beans as weights.
22. 22. Bake the tart shells in the preheated oven for 12 to 15 minutes until golden brown.
23. 23. Remove the shells from the oven.
24. 24. Let the shells cool down for a short time.
25. 25. Carefully remove the tart shells from the molds.
26. 26. Let the shells cool completely.
27. 27. Wash the orange under hot water.
28. 28. Dry the orange thoroughly.
29. 29. Grate the orange peel finely.
30. 30. Squeeze the juice from the orange.
31. 31. Put orange juice, peel, and butter into a small saucepan.
32. 32. Heat the mixture in the pan until it is hot.
33. 33. Whisk eggs, honey, sugar, and starch in a separate bowl.
34. 34. Add the egg mixture to the hot orange butter while stirring constantly.
35. 35. Let the cream bubble up once briefly while stirring.
36. 36. Strain the hot cream through a fine sieve.
37. 37. Let the cream cool down while stirring occasionally.
38. 38. Fill the cooled cream into the tart shells.
39. 39. Place the filled tarts in the refrigerator for at least 1 hour.
40. 40. Sprinkle brown sugar over the cold cream just before serving.
41. 41. Caramelize the sugar lightly with a blowtorch.
42. 42. Decorate the tarts with lavender as desired.
43. 43. Finally, dust the tarts with powdered sugar.

Nutrition per serving

• kcal: 685
• Protein: 8 g · Fett/Fat: 38 g · Carbs: 72 g