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Amazingly delicious and perfectly flavour balanced cake with orange crust, softly sweet almond-orange cream and sourish summer berries.
Preparation time 20 minutes .. Cooling 30 minutes .. Baking 20 minutes
ORANGE CRUST .. 8 pers
- 200 g flour
- 50 g ground almonds
- 125 g butter
- 1 tbsp of orange flower
- 1 egg
- 125 g sugar
- pinch of salt
ALMOND-ORANGE CREAM ..
- 500 ml almond milk
- 100 g sugar
- 5 yolks
- 30 g cornstarch
- 30 g flour
- zest of one orange
- 1 vanilla pod
- for decoration: 400 g raspberries & 200 g white currants
- tart mould with ø 28-30 cm
PREPARATION
First prepare the pastry: put all the ingredients in a blender and let it run until the dough forms. Form a ball and place in a bowl covered with plastic wrap in the refrigerator for at least 1/2 hour.
Meanwhile prepare the filling : boil the milk with almonds and zest of an orange.
In a bowl, beat the egg yolks with the sugar until the mixture whitens. Add cornstarch and flour and mix well to have no lumps. Pour the boiling almond milk on the preparation, while stirring. Repay the preparation in the pan and cook over low heat until the cream thickens. Cool the cream down.
Remove the dough from refrigerator, roll him out, put it in a pie plate or a circle pin and bake at 180°C for about 20 minutes; the dough should be lightly browned. (put something on the dough to prevent it swells: dry beans etc …)
Once the pie cooked and cooled, pour the custard over and decorate with raspberries and white currants.
Just before serving sprinkle with icing sugar.
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