Crispy sweet dough (suitable for 2 pies):
-250g of flour
-175g of soft butter
-50g of egg
-65g of powdered sugar
-1 pinch of salt
-vanilla powder
Almond and orange cream:
-the zest of 2 untreated oranges
-90ml of orange juice
-2 eggs
-100g of powdered sugar
-75g of soft butter
-85g of almond powder
Orange cream:
-1 egg
-1 egg yolk
-85g of sugar
-the zest of an untreated orange
-90ml of orange juice
-85g of soft butter
-5g of cornstarch
Mix with the sheet (the “k” of the kitchenaid or kenwood) to obtain a cream, then add the flour at once. Mix just to incorporate this one without insisting.
Place the dough between two sheets of parchment paper and roll out thinly.
Line a 20cm x 2.5cm pie plate.
Be sure to make a right angle inside the circle.
Put the dough in a cool place and prick the bottom with a fork.
Preheat the oven to 180°C.
Make a bag of flour, as explained in the recipe for raspberry tarts.
The eggs…
Cook gently over low heat, stirring constantly with a whisk. When the cream boils, remove from heat. Let cool, then when the cream is at 50°C, add the butter in pieces.