The orange tart is a gluten-free and lactose-free dessert to be served at the end of a meal. A shell of shortcrust pastry encloses a layer of homemade orange marmalade covered with a soft vegetable mascarpone cream.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 egg yolks
- 1/2 cup gluten-free powdered sugar
- 1/2 cup coconut oil (or 4.4 oz lactose-free butter with less than 0.01% lactose)
- 1 1/2 cups gluten-free rice flour
- 1/4 cup almond flour (gluten-free)
- 1 vanilla bean
- 1/2 lemon (zest)
- 10.6 oz orange marmalade
- 8.8 oz mascarpone (lactose-free with less than 0.01% lactose or vegetable)
- 1 cup heavy cream (lactose-free with less than 0.01% lactose or vegetable)
- 1 tsp gelatin sheets (gluten-free)
- 2 tbsps gluten-free powdered sugar
- 2 tbsps orange liqueur
- 1 orange (zest)
Tools
- 1 Pan 9-inch tart pan
- 3 Bowls
- 1 Whisk
- 1 Electric whisk
Steps
For the shortcrust pastry, beat the egg yolks with sugar and aromas in a bowl. Add the coconut oil and mix well until smooth. Gradually add the flours and knead. If necessary, decrease or increase the flour, as it depends on absorption. Form a dough ball and wrap it in plastic wrap. Let it rest in the fridge for 30 minutes before using. Roll out the shortcrust pastry to a thickness of 1/5 inch. Fill with orange marmalade and bake in a preheated oven at 338°F for about 25 minutes. Remove from the oven and let cool.
Meanwhile, soak the gelatin in cold water. Pour the mascarpone into a bowl, add the powdered sugar, and 2 tablespoons of orange liqueur. Mix well and set aside. In a saucepan, add 2 tablespoons of water and heat. As soon as it boils, add the gelatin and let it dissolve. Remove from heat and pour it into the mascarpone cream. Mix immediately with a whisk. Add the whipped cream, mixing from bottom to top. Pour the mixture into the shortcrust pastry shell. Level well and let it set in the fridge for at least 6 hours. Decorate as desired.
Tips
It keeps in the refrigerator for 4 days.
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