Recipe Lemon tart with confit of oranges and creme fraiche : Practical and Delicious

Recipe Lemon tart with confit of oranges and creme fraiche : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Lemon tart with confit of oranges and creme fraiche. You are currently reading Recipe Lemon tart with confit of oranges and creme fraiche : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Lemon tart with confit of oranges and creme fraiche requires 5h 05m, cook 1h 30m and serve 8. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

With zesty lemon filling and sweet orange confit, this gourmet dessert is the queens of tarts.

Ingredients:

17 Ingredients

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  1 2/3 cups (250g) plain flour
  
  
  


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  110g icing sugar
  
  
  


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  110g unsalted butter, chilled, cut into small pieces
  
  
  


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  1 egg
  
  
  



• Filling



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  3 eggs
  
  
  


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  3 egg yolks
  
  
  


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  165g caster sugar
  
  
  


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  Grated rind of 2 lemons
  
  
  


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  200ml lemon juice
  
  
  


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  180ml thickened cream
  
  
  


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  Creme fraiche, to serve
  
  
  



• Orange confit



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  2 oranges, halved, thinly sliced
  
  
  


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  4 cardamom pods, lightly crushed
  
  
  


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  1 cinnamon stick
  
  
  


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  1 bay leaf
  
  
  


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  500g caster sugar
  
  
  


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  2 tbsp brandy
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  To make the orange confit, place the oranges in a bowl and cover with cold water. Cover and leave overnight. Drain well and place in a saucepan with the spices, bay leaf and 3 cups (750ml) water. Bring to the boil, then simmer over very low heat for 25-30 minutes until oranges are transparent. Add the sugar and cook for a further 20-25 minutes or until mixture is a thin, jam-like consistency. Discard the spices and bay leaf, stir in brandy, and cool.
  
  
  


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  Step 2
  
  
  
  
  To make pastry, combine flour and icing sugar in a food processor, then add butter and process until fine breadcrumbs. Add egg and process until mixture comes together in a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out pastry and use to line a 26cm loose-bottomed tart pan, then freeze for 10 minutes.
  
  
  


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  Step 3
  
  
  
  
  Preheat the oven to 190°C.
  
  
  


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  Step 4
  
  
  
  
  Line pastry with baking paper, fill with pastry weights or uncooked rice and bake for 10 minutes. Remove paper and weights or rice and return pastry to oven for 5 further minutes.
  
  
  


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  Step 5
  
  
  
  
  Reduce the oven to 175°C.
  
  
  


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  Step 6
  
  
  
  
  For filling, beat together the eggs, yolks and sugar. Add the lemon rind and juice, beat in the cream, then strain into the tart shell. Bake for 15 to 20 minutes until just set. Serve at room temperature with the confit and creme fraiche.
  
  
  

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