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.
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