Procedure

• Sift the flour with the baking powder, add the almond flour, and mix.

  Crack the eggs into the bowl, add the sugar, and whisk them with the electric whisk until they are puffy and frothy; they should triple in volume. Add a teaspoon of red coloring.

  Add half the flour while continuing to whisk the mixture, then add the oil.
  Incorporate the remaining flour, then add the milk, orange zest, and vanilla.

• The batter is ready, pour it into the greased and floured 28 cm soft tart mold.

  Bake the cake in a preheated static oven at 350°F for about 20 minutes.
  Do the toothpick test to check the cooking; if necessary, extend it by 5 minutes, being careful not to overcook it, or it will become dry.

  The soft Christmas tart base is ready; take it out and let it warm. Flip it onto a nice decorated plate and let it cool completely.

  If you have time, you can prepare it even the day before so it can rest overnight with the namelaka.

  

• To achieve a good cream, use quality ingredients, especially the white chocolate, which will give flavor to the cream along with the vanilla pod.

  Chop the white chocolate coarsely and place it in the pitcher along with the seeds from half the vanilla pod.

  Cut the gelatin sheet into small pieces, place them in a small bowl, and add 2 1/2 tsp of cold water (gelatin must be hydrated with an amount of water equal to 5 times its weight), let it rest for 8/10 minutes.

  In another small bowl, pour the milk, add the glucose syrup, and heat it in the microwave for 40/50 seconds until hot but not boiling, about 140°F (if you prefer, you can heat it in a small pot over low heat).

• Add the hydrated gelatin to the milk and dissolve it; pour everything into the pitcher with the white chocolate and let it rest for 30 seconds. Emulsify the mixture with the immersion blender until you get a smooth cream.

  Add the cold cream, mix the mixture again.

  Cover the cream with cling film in contact and place it in the fridge to crystallize for 12 hours.

  

• In a small pot, combine water, sugar, and orange zest cut into thin strips, bring to a boil, and turn off. Add the liquor and stir.
  Let the syrup cool completely before using.

  If you want a less alcoholic syrup, boil the rum with the other ingredients, so the alcohol evaporates, leaving only the aroma and a light alcoholic note.

  If you want to use a non-alcoholic syrup, omit the rum or use a sugar syrup or milk, orange juice, or berry juice.

• The bases are ready, so we can assemble the dessert.

  Strain the syrup with a fine-mesh strainer to remove the orange zest.

  Transfer the namelaka to a bowl and whip it with an electric whisk; it should be firm and velvety. Be careful not to whip it too much, or the fats will separate from the liquids, creating small lumps. Transfer it to a piping bag with a 1 cm star nozzle and store it in the fridge.

  Gently wash the berries and place them on a kitchen paper sheet to dry.

• Place the soft tart on a serving tray and soak the central part with the orange and rum syrup.
  
  Spread the raspberry jam over the base, then make namelaka peaks over the entire tart. If you have the skill, you can also make decorations like in the photo; otherwise, make simple peaks, only the edge will be visible.
  

  

• Finish with the berries and some fresh mint leaves. If you like, you can add some edible gold glitter.
  
  The soft Christmas tart is ready, store it in the fridge until serving.

  
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