Orange smell reminds me of winter, and this following orange cream tart is definitely a great winter dessert. It’s made of a short crust pastry buttery crust filled with fragrant and so creamy orange mousse. On top of the mousse there’s a crunchy praline layer, and everything is topped with orange Chantilly cream and orange segments for decoration.
If you like oranges – you should really try this recipe! Orange lovers will simply love it, and it is definitely a perfect winter cake that will make everyone say WOW.
Orange Cream Tart with Hazelnuts
For short crust pastry:
- 150 grams all-purpose flour
- 100 grams cold butter (cut into cubes)
- 40 grams icing sugar
- Pinch of salt
- 1/2 tsp. vanilla extract
- 1 egg yolk
- 1-2 tbsp. cold milk (as needed)
For orange mousse:
- 2 grams gelatin powder
- 10 ml. water
- 75 ml. fresh orange juice
- Zest of 1 orange
- 3 large eggs
- 75 grams sugar
- 75 grams soft butter
- 125 ml. heavy cream
Praline and hazelnut crunch:
- 125 grams white chocolate
- 40 grams praline paste
- 20 grams paite feuilletine
- 20 grams finely chopped hazelnuts
For orange Chantilly:
- 250 ml. heavy cream
- 1 tbsp. sugar powder
- 1 tbsp. cream stabilizer or instant vanilla pudding mix
- zest of 1/2 orange
- Orange segments
- Thin strips of orange peel
- White chocolate sheets
- Toasted hazelnuts (halved)
- In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
- Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.
- Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
- Wrap in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
- Using a fork create holes in the crust. Freeze the crust for about an hour.
- Preheat oven to 170c degrees.
- Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
- Bake for about 12-14 minutes.
- Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.
- Cool completely at room temperature.
- In a small bowl mix gelatin and water and set aside for 10 minutes at room temperature, until the gelatin absorbs all the liquid.
- In a small pan heat juice and orange peel to simmer.
- Meanwhile, whisk eggs and sugar into a smooth mixture.
- Pour about 1/3 quantity of hot juice on eggs, while whisking. Add the remaining juice and mix well.
- Return the mixture into the pan and cook over medium heat while constantly whisking, until the cream thickens.
- Dissolve the gelatin in the microwave and add to the mixture.
- Add the butter and stir until melted. The mixture is sparse at this point and that’s fine.
- Strain the cream into a clean bowl and cool for about 1/2 hour in the refrigerator.
- Whip the cream until stiff and gently fold into the orange cream until you get a fluffy mousse
- Pour the mousse over the baked crust and level the top using a spatula.
Praline and hazelnut crunch:
- Chop the chocolate and put in a bowl.
- Add praline paste and melt together in the microwave or over double-boiler until melted.
- Add in paite feuilletine and chopped nuts and mix until combined.
- Line a tray with baking paper and put a 20-22 cm baking ring on it.
- Pour the crunch mixture into the ring and flatten to a thin layer using a palate knife.
- Freeze the crunch for at least an hour, until set.
- Put the crunch disc over the mousse and flatten a bit.
- In a bowl of a mixer whip cream, powdered sugar, stabilizer and orange peel until you get a very stable cream.
- Transfer the cream into a pastry bag fitted with 2 cm round piping tip.
- Arrange slices of orange segments on the outline of the tart in a fan.
- Pipe mounds of orange Chantilly cream in the central part of the tart.
- Garnish with orange peel, hazelnut and white chocolate sheets.
- Keep the tart in the refrigerator for up to 4-5 days, but it’s at its best a day or two after preparation.
- White chocolate sheets are prepared tempering white chocolate, and then spreading it in a thin layer onto a baking sheet. When set, break it into small pieces.
- Instead of hazelnuts you can use almonds.