Method
Prepare the shortcrust.
This recipe can be made in a stand mixer with the paddle or by hand in a bowl with a spatula.
In a large bowl weigh all the dry ingredients: flour, baking powder, sugar, salt and also the orange zest.
Separately weigh the oil and milk.
Mix the dry ingredients with a whisk; if there are lumps it is best to sift.
Then pour the milk and oil into the main bowl and initially mix with a spatula.
Transfer to the work surface and knead by hand until a homogeneous dough ball forms.
Wrap in cling film, flatten the shortcrust so it will be easier to roll out later. Wrap well and refrigerate for at least 3 hours before using.
Prepare the cream.
In a saucepan weigh the milk and oil.
Split the vanilla pod lengthwise and with the tip of a knife scrape out the seeds by running the blade along the pod. Add the seeds to the saucepan.
In a bowl weigh all the other ingredients: sugar, potato starch, rice starch and lecithin.
Mix with a whisk then pour into the saucepan and blend with an immersion blender to remove all lumps.
Place the saucepan on the induction hob at low power, or on low heat on the stove.
Cook the cream, stirring constantly with a whisk until it thickens, about 83หC.
Then transfer to a bowl, cover with cling film directly on the surface so it doesn't form a skin and let rest in the refrigerator for 3 hours.
After the shortcrust has rested take it from the fridge and divide it in half. Sprinkle a little flour on the work surface and roll out the first portion of shortcrust to a thickness of about 2-3 mm; it should be larger than the pan size.
When rolling out the shortcrust occasionally add a little flour on top and underneath so it doesn't stick.
Lift the shortcrust with both hands, or roll it around the rolling pin, and transfer it over the tart pan. Line the pan well, pressing the shortcrust into the corners and on the rim; remove excess dough with a knife.
Return to the fridge.
Depending on your type of pan, you know it, decide whether it is necessary to butter and flour the pan to release the baked shortcrust or if (as in my case) it is not needed.
Now roll out the second portion of dough in the same way. Place the pan over the rolled dough and cut out a disc slightly larger than the pan. Insert a sheet of baking paper under this disc and place it in the freezer for 15 minutes. Put the lined pan back in the fridge.
Preheat the oven to 170หC fan. Prepare a 28 cm diameter tart pan.
After 10 minutes take the cream from the fridge and mix a little with a spatula. Also take the lined pan and fill it with all the cream.
Level it with a small spatula.
Then take the dough from the freezer and position it over the cream, pressing lightly so there are no large air pockets. Press well on the edges to remove excess dough and to seal it well to the dough on the rim. The edges must be well joined to the top dough otherwise the cream will leak during baking.
Brush with a little plant-based milk or a drizzle of plant-based cream diluted with a little water, prick lightly with a knife here and there to allow steam to escape during baking. Finish the surface with pine nuts (or other nuts).
Bake at 170หC fan for about 45 minutes. When it is well golden remove the pan.
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Cool at room temperature for at least 1 hour then remove the tart, place it on a tray and dust with a little powdered sugar.
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