DIFFICULTY: 4
INGREDIENTS PER 10 PEOPLE
For the pastry:
butter, 1 stick
powdered sugar, 7 tbsp
pastry flour, 2 cups
almond flour, 0,8 oz
a pinch of salt
eggs, 1
For the bitter orange jam:
organic oranges, 5
sugar, 2+1/2 cups
apple pectin, 0,4 oz
the juice of 5 oranges
For the buffalo ricotta cream:
buffalo ricotta, 7
powdered sugar, 3/4 cup
the zest of fresh oranges
For the decoration:
bitter chocolate
orange slices
PROCEDURE
For the pastry:
Mix together the butter with the icing sugar to make the dough smooth, add the flour, almond flour and salt, stir for a while and add the eggs. Knead in order to obtain a homogeneous mixture, cool quickly in the refrigerator and let it rest for 2 hours. Spread the mixture into a mold for pies and let it rest again for 1 hour. Cook at 165° for 15 minutes.
For the orange jam:
Wash the oranges and wrap them in the foil, bake at 150° for 1 hour. Squeeze the other 5 oranges. When the oranges in the oven are cool, blend them and add the orange juice freshly made. Put everything into a pot with 400 grams of sugar and bring to a boil.
Add the remaining sugar mixed together with apple pectin and cook again for 5 minutes over low heat. Pour the jam into a container and let it rest until the next day.
For the buffalo ricotta cream:
With a whisk mix the buffalo ricotta with the icing sugar until you have a smooth cream. Add the zest of oranges and refrigerate.
PREPARATION OF THE CAKE:
Bake the tart. Cover with bitter orange jam, then with ricotta cream and decorate with slices of orange and bitter chocolate cut into small pieces.Serve immediately.
Thanks to: Cento Presine
