Recipe by: Tania Nicaise
Source: Family recipe
Serves: 8 – 10

Ingredients

For the sweet shortcrust pastry:

  • 250 g cake flour (protein content 9-12 g /100g)
  • 100 g caster sugar
  • A pinch of salt
  • 1 orange, zest of
  • 120 g butter, frozen and grated
  • 1 medium egg yolk
  • Butter & flour to dust the tart tin

For the cream:

  • 75 g caster sugar
  • 3 eggs
  • 2 egg yolks*
  • 30 g corn flour (= cornstarch)
  • 125 ml orange juice
  • 75 ml lime juice
  • Orange zest
  • 1 gelatin sheet or gelatin powder (2g)
  • 120 g butter

For the caramel:

  • 4-5 Tbsp caster sugar to cover the tart and caramelize

Instructions

To make the sweet shortcrust pastry:

  • Mix the flour with sugar and salt
  • Place the flour on a cleaned surface and make a hole in the middle
  • Put the butter in the middle and quickly rub the butter into the flour by lifting up small amounts with the fingertips, until the mixture resembles breadcrumbs.
  • Add the egg yolk and knead lightly. Don’t work too much the dough otherwise it will become elastic!
  • Wrap in clingfilm and let it rest for at least 30 min.
  • Let the dough “heat” again at room temp before rolling out (2-3 mm) between 2 pieces of baking paper (this method simplifies the task).
  • Remove one paper, roll the pastry around your roller pin and put on a butter/floured tin. Remove the second baking paper. ( I used a 23Ø tin, but there’s enough ingredients for 25Ø tin)
  • Press the pastry over the base and up the sides of the tin with your fingertips, trim excess of pastry and chill it for minimum 15 min (to minimize shrinkage while cooking)

Baking the shortcrust

  • Preheat oven 180C
  • Bake the tart case empty (baking blind): prick the pastry base with a fork, line with baking paper and half-fill the tin with baking beans to hold the pastry in shape.
  • Bake for 10-15 min or until just set, then lift out the paper and the filling. Decrease the oven temp to 160C and cook the empty tart for another 10 minutes. Let it cool

To make the cream and tart:

  • Heat the orange and lime juice in a pan. Add the orange zest.
  • Mix the eggs, the yolks and the sugar. When the mixture whitens and doubles volume, add the corn flour. Continue mixing for a few seconds.
  • Add 2/3 of the juice in the eggs mixture, mix again.
  • If using a gelatin sheet, soak briefly in cold water and pour the soften gelatin in the rest of juice. If using gelatin powder, add directly in the remaining juice.
  • Transfer the mixture to a pan and cook the cream on medium-low heat, using a whisk to stir continuously until the mixture thickens.
  • Remove the pan from heat and add in the rest of the juice/gelatin. Mix well.
  • Add the butter cut in pieces and keep mixing.
  • Pour the cream in the tart shell and keep aside in the fridge for the cream to set. (2-3h)
  • Before serving, remove the tart from the fridge, cover with caster sugar and burn it with a torch or using the oven ( grill mode ) in order to caramelize the surface.

Notes:

* New-Zealand eggs have a very orange egg yolk!

Download PDF version here: Italian Caramelized Orange and Lime Tart Tania Nicaise

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