150gm plain flour
½ tbsp milk powder
90gms icing sugar
90gms butter (cut into cubes)
1 egg (beaten, use half only)
For the cream
1 cup sugar
Finely grated orange rinds
4 large eggs
¾ cup squeezed orange juice
10 ½ oz unsalted butter-cut into cubes
In a bowl, combine flour, milk powder and sugar.Add in butter into it and make into crumbs.
Add in half a beaten egg to the flour.Combine the ingredients together.If sticky can add another tablespoon of flour. If not leave for about 5mins and the dough will set slightly. Wrap in a plastic and transfer to the fridge. Cool the dough for 20mins .
Using a generous amount of flour on the rolling surface ,flatten the dough abt ½ cm in thickness, cut using a round or designed round cutter.Flatten the round dough in a mini tart moulds.Plain bake for 13 mins on preheated oven 180C. The time differs according to the size of the tarts.If the tarts are bigger then bake it more. Remove from tart moulds after baking and leave to cool.
This tarts are rather crisp .
Procedure for the cream(Adapted from Baking From My Home to Yours, by Dorie Greenspan)
1. Put the sugar and zest in a large metal bowl that can be fitted into the pan of simmering water. Off heat, work the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs followed by the lemon juice.
2. Fit the bowl into the pan (make certain the water doesn’t touch the bottom of the bowl) and cook, stirring with the whisk as soon as the mixture feels tepid to the touch. You want to cook the cream until it reaches 180°F. As you whisk the cream over heat—and you must whisk constantly to keep the eggs from scrambling—you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as the cream is getting closer to 180°F, it will start to thicken and the whisk will leave tracks. Heads up at this point—the tracks mean the cream is almost ready. Don’t stop whisking and don’t stop checking the temperature. And have patience—depending on how much heat you’re giving the cream, getting to temp can take as long as 10 minutes.
3. As soon as you reach 180°F, pull the cream from the heat and strain it into the container of a blender (or food processor); discard the zest. Let the cream rest at room temperature, stirring occasionally, until it cools to 140°F, about 10 minutes.
4. Turn the blender to high and, with the machine going, add about 5 pieces of butter at a time. Scrape down the sides of the container as needed while you’re incorporating the butter. Once the butter is in, keep the machine going—to get the perfect light, airy texture of lemon-cream dreams, you must continue to beat the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.
5. Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and chill the cream for at least 4 hours or overnight. When you are ready to construct the tart, just whisk the cream to loosen it and spoon it into the tart shell.
Serving: The tart should be served cold, because it is a particular pleasure to have the cold cream melt in your mouth.
Storing: While you can make the orange cream ahead (it will keep in the fridge for 4 days and in the freezer for up to 2 months), once the tart is constructed, it’s best to eat it the day it is made.
The above recipe is my contribution for the events:
Monthly Mingle ,brainchild of Meeta's Whats For Lunch Honey ,hosted at present by Aparna of My Diverse Kitchen with the theme High Tea Treats.
And also to Kids Delight at Spice Your Life