Yolk, orange and caramel tart

Instructions

Make almond pastry.

1. Grate butter, set aside.
2. In a big bowl add pastry flour with ground almond, grated butter and salt. Mix between your hands until combined. Texture must be grainy.
3. Add muscovado sugar, egg and mix lightly.
4. Transfer the dough to a counter and knead making fraisage technique. It will be useful to get an homogenous dough but without gluten developed.
5. Put the heel of the hand over the dough and push to the front little by little to get a merged dough but without being elastic. We can see how to make it in this video.
6. Once the dough is homogenous, roll it between two teflon sheets into 0,11 inches (3 mm). Diameter dough must be bigger than iron skillet.
7. Let sit between two sheets over a baking tray in the fridge for 2 hours or overnight.

Bake the pastry.

1. Remove teflon sheets and place the pastry over a parchment.
2. Helping with the ring pastry, cut the base and let sit without remove the ring.
3. Cut strips, bit higher than the ring height, and place around the base. You must to cut several strips to cover the tart sides. Press which each other to join the ends the strips.
4. Remove the excess of pastry with a knife to have a perfect edge.
5. Tap the base with a fork. Refrigerate for 30-40 minutes.
6. Preheat oven 345ºF.
7. Remove from the fridge, line pastry with baking paper and fill with ceramic pie weights or uncooked beans.
8. Bake for 15-20 minutes.
9. Remove ceramic pie weights and bake for 5 minutes more.
10. Remove from the oven, with care, and let cool.

Make the filling.

1. Pour the cream into a saucepan with the vanilla and bring to a gentle boil. Remove from heat and set aside.
2. Put the sugar together with the orange juice into a saucepan and place on medium heat.
3. Stir occasionally to ensure that the sugar has dissolved completely.
4. Let the caramel begin to reduce to a lightly caramelised golden color. It will have the same consistency as a traditional caramel.
5. Pour the cream, carefully and little by little, over the caramel while stirring with a whisk.
6. Stir at low medium heat until a homogeneous mixture is obtained.
7. Remove from heat and leave to cool to 104º F (40°C).

Finish the filling and bake.

1. Preheat the oven to 330ºF (165ºC).
2. Once the cream caramel mixture has cooled down, pour it over the yolks little by little and beat with the help of a whisk.
3. Do this until the mixture is completely homogenized.
4. Pour on the base of the cake and bake for 35-40 minutes. The surface of the cake will be lightly toasted and you will notice that the filling has curdled.
5. Remove and let cool completely on the tray, the cake will be very tender, and is on a rack.

Make the caramel disc.

1. In a medium pot or a large saucepan, add the sugar and place on medium heat.
2. Let it begin to melt without stirring. Once it starts to caramelized, we will stir often to prevent some areas from burning. Reduce the heat a little if necessary.
3. Once we have a golden caramel, pour it on a silpat (that is not perforated!) placed on a perforated tray and we stretch quickly with the help of a metal spatula.
4. Place the ring on the caramel, so that it marks the shape in which it should harden, and let it cool completely with the ring on it.

Decorate.

1. Remove the ring from the caramel.
2. You will notice that it has acted by making a die-cut, so that it will be very easy for us to remove the caramel that surrounds the disc. Handle it very carefully so as not to break it.
3. Place the caramel disc over the tart.
4. Garnish with flowers, edible golden dust and serve.
   

Notes

• The tart is made in a (24.5 cm diameter) 9,6 inches ring pastry.
• This dessert serves to take advantage of the yolks that we had left over from the Molotof or any other recipe that leaves us a surplus of them.
• Almond does not like … You can omit this ingredient and substitute it for flour or process toasted hazelnuts and use it instead.
• I do not have muscovado sugar, can I use panela? Yes, you can use panela. I like, whenever possible in an elaboration, to use unrefined sugar like the muscovado sugar. If you do not have this or another similar, you can use brown sugar (although it is tinted sugar …) or white sugar.
  
• Wait for the cream and caramel mixture to cool down before pouring it over the yolks. Beat, stirring constantly, while combining both ingredients.
• I recommend pouring the caramel on a silpat instead of baking paper. The reason is that this will allow us to manipulate the candy while maintaining its shape. While the paper may wrinkle and form folds in the disc.
• Preservation: We can keep it refrigerated in an airtight container for 5-7 days.
  

Archivado en

• Almonds
• Caramel
• Muscovado sugar
• Orange