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Shortcrust pastry is made by mixing flour, butter, sugar and egg yolks together to obtain a sandy texture.
This pastry is then spread into a tart tin and pre-baked for a few minutes in the oven.
Pastry cream is made by heating milk with orange blossom. In a separate bowl, egg yolks and sugar are whisked together before being added to the hot milk. The mixture is then cooked over a low heat until thickened, before being poured over the pre-baked shortcrust pastry base.
Ingredients:
– 1 puff pastry
– 8 apricot(s) in syrup
– 245 grams of milk
– 75 grams of sugar
– 1 vanilla pod(s)
– 1 jam
– 2 + 1 egg yolk(s)
– 22 grams of cornstarch
– 1 icing sugar
Preparation of Oranaise TartCREME PATISSIERE:
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