Orange cream tart with meringue

Name: Orange cream tart with meringue
Ingredients: a sheet of flaky pastry for the cream: 230ml water 230g sugar 150g butter 4 egg yolks 45g starch juice from 3 large oranges orange zest for the meringue: 4 egg whites 200g sugar 50ml water

Dessert - Orange cream tart with meringue by Gabriela N. - Recipia

Orange Cream and Meringue Tart: A Refined Delight for Any Occasion When we think of desserts, the orange cream and meringue tart holds a special place in our hearts. With a delicate crust, a velvety orange cream, and fluffy meringue, this dessert is not just a treat for the taste buds but also an explosion of colors and textures that will impress any guest. This recipe is perfect for a festive day, a gathering with friends, or simply to indulge after a long day. Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Servings: 8-10 Ingredients: For the crust: - 1 sheet of shortcrust pastry (approximately 250g) For the orange cream: - 230 ml water - 230 g sugar - 150 g butter - 4 egg yolks - 45 g cornstarch - juice from 3 large oranges - zest from 1 orange For the meringue: - 4 egg whites - 200 g sugar - 50 ml water - a pinch of salt - juice from 1 lemon Preparation: 1. Preparing the crust: Start by preheating the oven to 160°C. Place the shortcrust pastry in a tart pan, ensuring the edges are well covered. Using a fork, prick the base of the pastry to prevent air bubbles. Then, cover the pastry with parchment paper and add some dried beans or ceramic balls to weigh it down. Bake the pastry in the preheated oven for 20 minutes, until it becomes lightly golden. Remove the parchment paper and beans and let it cool. 2. Preparing the orange cream: In a saucepan, combine water, sugar, and butter. Heat over medium and stir until the sugar and butter completely dissolve. Meanwhile, in a separate bowl, mix the egg yolks with cornstarch dissolved in a little water. When the water, sugar, and butter mixture starts to boil, gradually pour it over the egg yolk mixture, stirring continuously to prevent the eggs from curdling. Return everything to low heat and stir constantly until the cream thickens to a creamy consistency. Add the orange juice and zest, mixing well to incorporate. Pour the cream over the tart crust and return to the oven for another 5 minutes, until it slightly sets. 3. Preparing the meringue: In a small saucepan, combine sugar and water and heat over medium to make a syrup. Meanwhile, in a clean bowl, beat the egg whites with a pinch of salt and a little lemon juice until soft peaks form. When the sugar syrup reaches 115°C, gradually pour it over the egg whites, continuing to beat at high speed until you achieve a glossy and firm meringue. 4. Assembly: Once the cream has cooled slightly, add the meringue on top, allowing it to have a messy appearance for a pleasing visual effect. Return the tart to the oven for another 5 minutes, until the meringue becomes lightly golden on top. 5. Cooling and serving: It is crucial to let the tart cool completely before cutting. This step ensures a clean cut and a beautiful presentation. You can serve the tart plain or with a scoop of vanilla ice cream for a delicious contrast. Practical tips: - Make sure all ingredients are at room temperature to achieve a smooth cream. - Use fresh oranges for an intense and aromatic flavor. - If you prefer a fluffier meringue, you can reduce the number of egg whites to 2-3, as mentioned. This way, you will achieve a thinner layer, but just as delicious. Nutritional benefits: The orange cream tart brings not only wonderful taste but also nutritional benefits. Oranges are rich in vitamin C, which helps strengthen the immune system, and contain antioxidants that can promote overall health. Additionally, the meringue contains egg whites, an excellent source of protein. Pairings and variations: This tart pairs perfectly with a glass of white wine or a fragrant herbal tea. You can experiment by adding a few drops of almond extract to the meringue or using lemon instead of oranges for a tangier note. You can also replace the meringue with whipped cream for a creamier texture. Frequently asked questions: - Can I replace sugar with a natural sweetener? Yes, you can use sweeteners like honey or maple syrup, but adjust the quantity to taste. - How can I store the tart? The tart stores well in the refrigerator for 2-3 days, but it is recommended to consume it on the same day to enjoy the crunchy texture of the meringue. In conclusion, this orange cream and meringue tart recipe will delight you with every bite. Not only is it a delicious dessert, but it is also a wonderful way to add a touch of elegance to any meal. So, put on your apron, and let’s prepare this aromatic delicacy together! Enjoy!

Orange cream tart with meringue

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