The Soft Tart with Orange and Water Cream is a fresh dessert, suitable for any occasion, made juicy by the delicate taste of citrus. I wanted to make the water cream as an alternative to pastry cream for those who are intolerant to eggs or who are vegan.

Difficulty: Easy
Cost: Cheap
Preparation time: 30 Minutes
Cooking time: 35 Minutes
Portions: 6 people
Cuisine: Italian

Ingredients

3/4 cup All-purpose flour
1 Egg
1/4 cup Sugar
1/2 cup Low-fat yogurt
1 teaspoon Baking powder
1 teaspoon Orange syrup
1 Grated orange zest
1/4 cup Cornstarch (maizena)
1/4 cup Sugar
1/2 cup Water
3 teaspoons Orange syrup
1 Oranges
to taste Colored sprinkles
2 Wafer leaves
1 Wild strawberries

Preparation

In a bowl, whisk the egg with the sugar.
Add now the yogurt, syrup, and grated orange zest, continuing to mix.
Then incorporate the flour and baking powder, mix until all ingredients are well combined. Grease and flour a pan of diameter 8.5 inches, pour the mixture inside and cook at 356°F for 25 minutes (always do the toothpick test).
Mix the cornstarch with sugar in a saucepan, add water and turn on the heat to low.
Keep mixing with a whisk until the mixture thickens and becomes transparent (it will take about a minute).
At this point, add the orange syrup, letting it incorporate into the mixture.
Remove the cake from the pan and let it cool.
Spread it with water cream, using it still warm, as it is more easily spreadable.
Thinly slice an orange, take a slice, cut at one point the peel and stretch it (as in the photo).
Decorate the cake with the orange, strawberry, and wafer leaves.