- 120 ml Azada Olive Oil & Orange
- 55 grams icing sugar
- 55 grams ground almonds
- 2 egg yolks
- A pinch of salt
- 215 grams plain flour (gluten-free Mix Patisserie flour)
- 200 ml fresh orange juice
- 4 egg yolks
- 70 grams sugar
- 1 ½ gelatine sheets (vegetarian alternative)
- The peel of 2 medium oranges
Preparation and refrigeration time 1 hour and 45 minutes + 30 minutes resting time
Cooking time 30 minutes
Gluten-free | Vegetarian | Vegan
Preheat the oven to 160°C (fan) / 180°C (conventional) / Gas mark 4 / 350°F. Pastry. In a large mixing bowl, combine the egg yolks, sugar and salt. Sift in the flour, and add the ground almonds, stir to combine. Using your hands, pour a little of Azada’s Olive Oil & Orange at a time to shape the dough into a ball, wrap it in cling film, then leave it to rest in the refrigerator for 30 minutes. Carefully roll the pastry round using the rolling pin and transfer it to the centre of the tin. Now, using your fingertips, gently press the pastry into the tin to line the base and sides then trim off any excess pastry around the top edge with a sharp knife. Again using your fingers, press the sides into the tin, leaving no spaces. Prick the base all over with a fork, as this will release any trapped air, which causes the centre to rise up. Line the pastry with foil, fill the pie with weights or dried pulses. Bake for 15 minutes, then remove from the oven and carefully lift out the pie weights or dried pulses and foil. Return the pastry to the oven and cook for a further 10-12 minutes, until the surface is dry to the touch. Remove from the oven and set aside. Filling. In a dry medium saucepan whisk the egg yolks and sugar until light and fluffy. Add the orange juice and gently warm through on medium heat, while stirring continuously until it resembles the texture of softened butter at room temperature. Meanwhile, soak the gelatine sheets in cold water for about 4-6 minutes until the sheets have softened completely. Remove the sheets from the water and squeeze out any excess moisture. Add the sheets to the saucepan, once the gelatine has dissolved transfer the mixture into the baked tart shell and refrigerate until set. Just before serving, decorate the tart with the orange peel and enjoy!
The filling is super versatile, you can replace the orange juice with lemon, mango or any other fruit juice that takes your fancy!
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