{"id":12710,"date":"2016-12-07T06:52:59","date_gmt":"2016-12-07T04:52:59","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=12710"},"modified":"2022-01-15T11:18:16","modified_gmt":"2022-01-15T09:18:16","slug":"orange-cream-tart-with-hazelnuts","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/orange-cream-tart-with-hazelnuts\/","title":{"rendered":"Orange Cream Tart with Hazelnuts"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">Orange smell reminds me of winter, and this following orange cream tart is definitely a great winter dessert. It&#8217;s made of a short crust pastry buttery crust filled with fragrant and so creamy orange mousse. On top of the mousse there&#8217;s a crunchy praline layer, and everything is topped with orange Chantilly cream and orange segments for decoration.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">If you like oranges &#8211; 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.<\/p>\n<p dir=\"ltr\"><a href=\"https:\/\/www.lilcookie.com\/?s=orange\">Looking for more orange desserts? Don&#8217;t miss these, click here &gt;&gt;<\/a><\/p>\n<div id=\"attachment_10043\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10043\" class=\"wp-image-10043\" title=\"Orange Cream Tart with Hazelnuts\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2014\/11\/orange_and_hazelnut_tart-s.jpg\" alt=\"Orange Cream Tart with Hazelnuts\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-10043\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 22977--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Orange Cream Tart with Hazelnuts<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For short crust pastry:<\/h4>\n<ul>\n<li>150 grams all-purpose flour<\/li>\n<li>100 grams cold butter (cut into cubes)<\/li>\n<li>40 grams icing sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>1 egg yolk<\/li>\n<li>1-2 tbsp. cold milk (as needed)<\/li>\n<\/ul>\n<h4>For orange mousse:<\/h4>\n<ul>\n<li>2 grams gelatin powder<\/li>\n<li>10 ml. water<\/li>\n<li>75 ml. fresh orange juice<\/li>\n<li>Zest of 1 orange<\/li>\n<li>3 large eggs<\/li>\n<li>75 grams sugar<\/li>\n<li>75 grams soft butter<\/li>\n<li>125 ml. heavy cream<\/li>\n<\/ul>\n<h4>Praline and hazelnut crunch:<\/h4>\n<ul>\n<li>125 grams white chocolate<\/li>\n<li>40 grams praline paste<\/li>\n<li>20 grams paite feuilletine<\/li>\n<li>20 grams finely chopped hazelnuts<\/li>\n<\/ul>\n<h4>For orange Chantilly:<\/h4>\n<ul>\n<li>250 ml. heavy cream<\/li>\n<li>1 tbsp. sugar powder<\/li>\n<li>1 tbsp. cream stabilizer or instant vanilla pudding mix<\/li>\n<li>zest of 1\/2 orange<\/li>\n<\/ul>\n<h4>Decorations:<\/h4>\n<ul>\n<li>Orange segments<\/li>\n<li>Thin strips of orange peel<\/li>\n<li>White chocolate sheets<\/li>\n<li>Toasted hazelnuts (halved)<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Crust:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>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.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>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.<\/li>\n<li>Using a fork create holes in the crust. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>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.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<\/ol>\n<h4>Orange mousse:<\/h4>\n<ol>\n<li>In a small bowl mix gelatin and water and set aside for 10 minutes at room temperature, until the gelatin absorbs all the liquid.<\/li>\n<li>In a small pan heat juice and orange peel to simmer.<\/li>\n<li>Meanwhile, whisk eggs and sugar into a smooth mixture.<\/li>\n<li>Pour about 1\/3 quantity of hot juice on eggs, while whisking. Add the remaining juice and mix well.<\/li>\n<li>Return the mixture into the pan and cook over medium heat while constantly whisking, until the cream thickens.<\/li>\n<li>Dissolve the gelatin in the microwave and add to the mixture.<\/li>\n<li>Add the butter and stir until melted. The mixture is sparse at this point and that&#8217;s fine.<\/li>\n<li>Strain the cream into a clean bowl and cool for about 1\/2 hour in the refrigerator.<\/li>\n<li>Whip the cream until stiff and gently fold into the orange cream until you get a fluffy mousse<\/li>\n<li>Pour the mousse over the baked crust and level the top using a spatula.<\/li>\n<\/ol>\n<h4>Praline and hazelnut crunch:<\/h4>\n<ol>\n<li>Chop the chocolate and put in a bowl.<\/li>\n<li>Add praline paste and melt together in the microwave or over double-boiler until melted.<\/li>\n<li>Add in paite feuilletine and chopped nuts and mix until combined.<\/li>\n<li>Line a tray with baking paper and put a 20-22 cm baking ring on it.<\/li>\n<li>Pour the crunch mixture into the ring and flatten to a thin layer using a palate knife.<\/li>\n<li>Freeze the crunch for at least an hour, until set.<\/li>\n<li>Put the crunch disc over the mousse and flatten a bit.<\/li>\n<\/ol>\n<h4>Orange Chantilly:<\/h4>\n<ol>\n<li>In a bowl of a mixer whip cream, powdered sugar, stabilizer and orange peel until you get a very stable cream.<\/li>\n<li>Transfer the cream into a pastry bag fitted with 2 cm round piping tip.<\/li>\n<li>Arrange slices of orange segments on the outline of the tart in a fan.<\/li>\n<li>Pipe mounds of orange Chantilly cream in the central part of the tart.<\/li>\n<li>Garnish with orange peel, hazelnut and white chocolate sheets.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the tart in the refrigerator for up to 4-5 days, but it&#8217;s at its best a day or two after preparation.<\/li>\n<li style=\"text-align: left\">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.<\/li>\n<li style=\"text-align: left\">Instead of hazelnuts you can use almonds.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_10044\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10044\" class=\"wp-image-10044\" title=\"Orange Cream Tart with Hazelnuts\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2014\/11\/orange_and_hazelnut_tart2-s.jpg\" alt=\"Orange Cream Tart with Hazelnuts\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-10044\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Orange smell reminds me of winter, and this following orange cream tart is definitely a great winter dessert. It&#8217;s made of a short crust pastry buttery crust filled with fragrant and so creamy orange mousse. On top of the mousse there&#8217;s a crunchy praline layer, and everything is topped with orange Chantilly cream and orange [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33629,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[1849,1968,1636,1967],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Orange Cream Tart with Hazelnuts | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This orange cream tart is made of a buttery crust filled with orange mousse, crunchy praline layer, and topped with orange Chantilly cream. 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