Orange Blossom Cream Tart

The orange blossom cream tart is a delicious and aromatic dessert that combines the sweetness of pastry cream with the distinctive fragrance of orange blossoms.

Ingredients

• 300 g of type 00 flour
• 150 g of cold butter, cubed
• 100 g of icing sugar
• 1 large egg + 1 yolk
• 1 pinch of salt
• Grated zest of 1 organic orange
• Cold water as needed

For the orange blossom cream:

• 500 ml of whole milk
• 4 egg yolks
• 120 g of sugar
• 40 g of type 00 flour or cornstarch
• 2 tablespoons of orange blossom water
• Grated zest of 1 organic orange

To decorate:

• Icing sugar as needed
• Fresh or candied orange blossoms (optional)

Preparation

1. Start by preparing the shortcrust pastry: in a large bowl or on a pastry board, mix the flour with the icing sugar and salt. Add the butter and work the mixture with your fingertips until you get a sandy texture.
2. Create a well in the center and add the egg and yolk, grated orange zest, and a bit of cold water if necessary to bring the dough together.
3. Form the dough into a disk, wrap it in cling film, and let it rest in the fridge for at least 30 minutes.
4. In the meantime, prepare the orange blossom cream: in a saucepan, mix the egg yolks with the sugar until you get a frothy mixture. Add the sifted flour and mix well. Heat the milk with the orange zest and, once hot, pour it slowly over the yolk mixture, continuing to stir.
5. Put everything back on the heat, add the orange blossom water and cook the cream over medium heat, stirring constantly until it thickens. Remove from the heater and let cool, covering with cling film touching the cream to avoid the formation of a skin.
6. Prepare the tart base: roll out the shortcrust pastry into an even layer and line a previously buttered and floured tart pan. Prick the base with a fork.
7. Pour the cooled orange blossom cream into the pastry base and level with a spatula.
8. Bake in a preheated oven at 180 °C for 30-40 minutes or until the pastry is golden and the cream is slightly puffed and stable.
9. Allow the tart to cool completely before dusting with icing sugar. If desired, decorate with fresh or candied orange blossoms just before serving.

Curiosity

Orange blossom water has Mediterranean origins and is often used in patisserie to flavor sweets and desserts; it is greatly appreciated for its distinctive fragrance that adds a fresh and delicate note to dishes.