French Orange Cream Tart
I didn't really have any expectations for this tart. I kind of dragged myself into the kitchen to make it on Sunday afternoon out of a sense of obligation to the Alpha Bakers. So you don't need to be in a great frame of mind to produce great baking, such is the glory of a Rose recipe. Truly, if for no other reason than to secure this recipe, you should definitely immediately buy the Baking Bible.
The pastry is a Pate Sucree - a sweet cookie pastry. The difference from the average run of the mill pate sucree is the turbinado sugar which gives it a great crunch in the finished product.
The filling is the perfect balance of orange and lemon and given depth from the cream and egg yolks. I didn't opt for the caramalised sugar crust. Even though I have carted a blow torch from country to country for the past 10 years, I am yet to find the right gas to fill it. I am not even sure what to ask for.
The last forkful of this tart was a bit reading the last chapter of a great book. You don't want it to end, but you want to enjoy every last bit of it. Then the sense of bereavement that you will never eat/read anything as good ever again... So whilst you can never eat or read it again with that first sense of wonder, then subsequent times will hopefully bring something new. I think I am going to have a long and meaningful relationship with this recipe.
The photos are lost in that spinning coloured ball between computer and internet and once I work that out I will load them up.
EDITED to add - since this original version, I have made this tart twice more. Do you know how much egg white I have in my freezer? A lot. The last time I made this I was a *little* distracted and unsurprisingly, made a few errors... happy errors as it turned out. I cooked my pastry till quite dark, but not burned - that was the best pastry ever! Second, I forgot to add in the reduced orange juice, until about 10 minutes into the baking. Improvising as ever, I reduced it by about a third again until it was quite dark and viscous, and then swirled this in to the not yet set custard filling. Sweet happy disaster, it was incredible. It was amazing. I can't even describe how good it was - definitely better than the original. Hoping I can replicate those errors again. I see my future will be a freezer full of egg whites!