Orange Creme Patisserie Tart

Ingredients

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• Tart Dough:
• 2 cups sifted flour
• 1 egg
• 200 g butter
• 2 tablespoons or less cold water
• a pinch of baking powder
• a pinch of salt
• Crème Patissiere:
• 1 cup milk
• 1 cup orange juice
• 2 tablespoons milk powder
• 2 eggs
• 3 tablespoons cornstarch
• vanilla
• 1/2 cup sugar, or more to taste
• Recipe and method for fruit tart with orange creme patissiere from a friend and chef on Shoutabkhin Today:
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• Liyal Fawaz
• Click on Liyal to visit her page on our site
• For more delicious desserts from Shoutabkhin Today, try the following:
• The Lazy Cake
• For a special apple cake, click here: Orange Apple Cream Cake
• Another favorite German pastry: Chocolate Croissant

Method

1. In a saucepan, put the eggs, sugar, and cornstarch and stir them well while cold at first; then add the vanilla and the liquids and place the pan over the heat, continuing to stir until it thickens.
2. Pour the cream into a dish and cover it well with plastic wrap so a skin does not form on the surface.
3. Note for success with the tart dough: avoid kneading it and simply bring the ingredients together. First the flour with the butter, a pinch of salt and the baking powder, then the egg, a tablespoon of water and the vanilla...
4. Gather them together without kneading, press it into the pan and put it in the fridge for 30 minutes; then dock the dough well with a fork so it does not puff up and bake it for about 12 minutes maximum at 180°C on the second rack.
5. When the tart shell is cooked, spread the orange-flavored crème pâtissière over it and decorate with the available fruits