Almond Orange Jelly Tart


Almond Orange Jelly Tart 

Pasta :
400g grams of whole wheat flour
half a sachet of yeast
110g of brown sugar
1 pinch of salt
140g of warm water
75g of oil

Mix the solids in the liquids, adjust with water if it turns out to be floury, until it reaches a waxy consistency.
Make a scoop and put it to rest in the fridge. In the meantime, proceed with the filling.

Almond Milk Cream
500g of almond milk
50g of corn starch
80g of sugar

Pour the milk and sugar into a saucepan over a moderate heat, add the starch with a sieve and avoid creating lumps. Turn until soft.

Orange Jelly
400g of orange juice
80g of sugar
corn starch to taste

GASKET OF CANDIED ORANGE PEELS
Same quantity of peels, water and sugar.

Cut the peels of the oranges used for the juice into strips, after having carefully washed and cleaned them from the white skins.
Leave to simmer, stirring constantly, until the water has completely evaporated. Remove from the heat and leave to cool on the baking paper.

How To Make :
Roll out the pastry as thin as possible, pour the cream and bake for 30 minutes in the static oven at 180 degrees.
Leave to cool and pour the gelatin gently.
Garnish with the caramelized peels to your liking. Refrigerate for at least 3 hours.

Then eat with joy and above all, without guilt.
Enjoy your meal

On a moderate flame, sift the starch into the sweetened juice until it begins to thicken.

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