Tart orange

An orange a day keeps the viruses away 

Orange like every citrus are rich in vitamin C, potassium, which has valuable antioxidant properties and helps protect cells from damage.

Ingredients

1 homemade vegan shortcrust pastry

juice of 2 fresh oranges

pulp: then scoop out the pulp from the inside of each orange half and add to the juice

50-60g brown sugar (more or less depending on the acidity of the fruit)

1 sachet vanilla sugar

1 pinch of salt

2 tbsp cornstarch + 4 tbsp of orange juice

40g vegan butter

Method

1. Preheat according to the oven directions.

Mine for baking pies with the rack in the bottom.  For this recipe, only 210° C (for tart fresh fruits, 240° C)

2. Squeeze the oranges, then scoop the pulp, and set aside.

3. In a small saucepan, melt the butter over low heat.

4. Add the orange juice and pulp, sugars, salt, cornstarch, and mix well.

5. Stir regularly until the mixture has a creamy consistency.

6. Remove from the heat immediately and set aside to cool slightly.

7. Meanwhile, place the shortcrust pastry in a tart tin and prick the base of the pastry with a fork to ensure even baking).  Leave it to rest in the fridge for just 5 mins (enough) to have a very crispy dough.

8. Pour the cream mixture over the pastry and gently shake the tin to distribute it evenly.

9. Bake for approximately 30 mins (until it is lightly golden).

10. Remove the tart and let cool on a wire rack before serving.

N.B.

This tart does not really look attractive but it is very good and unique.  Everyone who ate it said it was super delicious and all asked for the recipe (even the head of the department where my father worked😅).