Orange and lemon tart. A remedy for the winter blues and an idea for the holidays: orange tart Recipe from Irina Khlebnikova

December is citrus time! All other fruits are already beginning to lose their identity, organic ones are disappearing, and on store shelves there are more and more tasteless plastic pears, apples and what have you.

orange tart

This tart is my secret weapon against winter blues and vitamin deficiency. Firstly, it’s delicious: the combination of chocolate, cream and juicy oranges is a win-win option. Secondly, this tart looks very impressive, a real riot of colors on a rather monotonous winter table. Thirdly, I reassure myself that chocolate and cream are covered with vitamins from oranges (a lie, of course, but everything is better than loading up on heavy biscuits!).

The original recipe uses crumb dough (so the tart turns out crumbly, and the end result is a wonderful combination of different textures - dough that crumbles, cream and chocolate that envelops this dough, and elastic fresh oranges). But honestly, sometimes I make it with store-bought shortcrust pastry, it’s much faster, and it still turns out delicious.

Cut the oranges thinly; you don’t have to look for blood oranges; you can get by with single-color ones, but the red-orange combination looks, of course, more beautiful. You need to cut the tart with a very sharp knife, otherwise you will suffer with the zest, which will spring back and pull the cream and chocolate with it.

CHOCOLATE AND ORANGE PREVENTION OF WINTER BLINGS:

For the test:

1.5 cups flour
½ cup sugar
½ teaspoon salt
9 tablespoons cold butter
1 yolk

For cream:
3 cups heavy cream
3/4 cup sugar
1/2 cup flour
1/4 teaspoon salt
8 yolks
1 teaspoon vanilla extract (available in baking aisles)
1 teaspoon lemon juice
1 teaspoon honey or molasses
Decor
3 blood oranges and 3 orange oranges
1 bar of dark chocolate with high cocoa content (more than 60%)

Dough: mix flour, sugar and salt in a bowl, add butter, yolk and grind everything into sand crumbs. Pour the crumbs into a greased pan and press into the crust with your hands.

Orange cake is a wonderful dessert with a delicate taste and fresh citrus aroma. Having prepared this spectacular delicacy, you will, without a doubt, pleasantly surprise your guests and household members. Below are several recipes from which each housewife can choose the most suitable one for herself.

Preparing this easy dessert does not require much effort, specific ingredients or even baking.

Ingredients:

300 g cottage cheese;
150 ml cream;
25 g gelatin;
1 waffle cake;
3 oranges;
60 g granulated sugar.

Step-by-step preparation:

Pour gelatin with a small amount of water and let it brew for an hour. Stir occasionally.
Heat in the microwave until more liquid, but do not allow it to boil.
Place the waffle cake on the bottom of the springform pan.
Mix cottage cheese, cream, granulated sugar and cooled gelatin solution in a blender until smooth.
Place the resulting mixture on top of the waffle crust.
Peel and cut the oranges into slices, place them on top of the mixture.
Place the cake in the refrigerator for 5-6 hours.
Decorate the finished dessert with grated chocolate.

Mousse dessert

Mousse cake with oranges is a little more difficult to prepare. For it, you need to prepare the cake, impregnation and airy mousse separately.

For the biscuit you will need:

100 g flour;
three eggs;
3 g baking powder;
100 g sugar.

For soaking and filling:

2 oranges.

For the mousse:

100 ml freshly squeezed orange juice;
100 g sugar;
0.5 l 33% - x cream;
20 g gelatin.

Step-by-step preparation:

Beat the whites and yolks separately with equal parts of sugar. Beat the yolks until white, the whites until stiff peaks appear.
Add flour and baking powder to the beaten yolks and mix.
Add whites in portions, stirring gently. Mix the dough from bottom to top, preventing the proteins from settling.
Line the bottom of the springform pan with parchment.
Pour the dough into the mold.
Bake for 20-25 minutes at 170-180 degrees until done.
Cut the peeled oranges into cubes.
Pour gelatin with a small amount of water at room temperature and let it swell.
Next, heat the gelatin, stirring, until liquid (you can use a microwave or water bath). Set aside for a while.
Soak the finished biscuit in orange juice.
Use a spatula to move the edges of the finished sponge cake away from the side of the mold so that the mousse can cover the cake completely.
Place the sliced oranges on top of the biscuit.
Beat the cream and sugar until stable peaks appear.
Gradually add gelatin, then orange juice, whisking continuously.
Pour the mousse into the mold and tap it on the table to distribute the mass evenly.
Place the dessert in the refrigerator for 2 hours.
Then remove the dessert from the mold.

You can decorate the treat with orange slices and dark chocolate.

Delicacy with orange curd

Kurd is a custard made using fruit juices instead of milk.

To make orange curd you will need:

25-30 g orange zest;
200 ml freshly squeezed orange juice;
100 g sugar;
5 g vanilla sugar;
5 g starch;
80 g butter.

Step by step recipe:

Place vanilla and simple sugar, zest, juice, eggs into a saucepan.
Beat the mixture for several minutes.
Lightly heat the contents in a water bath.
Next add starch.
Bring the curd to a low boil and, stirring continuously, boil for 10 minutes.
Remove from heat, cool, add oil, mix.

Kurd is used in combination with any biscuits, creams and cottage cheese. It also goes great with ice cream, cottage cheese, and pancakes.

Chocolate Orange Cake

Chocolate orange cake is prepared from the following products:

100 g flour;
15 g cocoa powder;
4 eggs;
100-120 g sugar.

Filling:

20-30 g orange jam.

Impregnation:

1 glass of freshly squeezed orange juice;
50 g sugar;
15 ml orange liqueur.

Cream:

250 ml cream, fat content not less than 33%;
100 g dark chocolate;
20 g powdered sugar.

Glaze:

50 g butter;
50 g dark chocolate.

Step by step recipe:

The whites and yolks are separated. Beat the yolks with 60 g of sugar until white, the whites with 40 g until stiff peaks form.
Flour and cocoa and, stirring, add to the yolks.
Add the whites in parts, stirring gently.
Pour the dough into the mold and bake at 180-200 degrees for 20-25 minutes until ready.
Let the biscuit cool.
Boil the cream, remove from the stove and throw in the chocolate cubes.
After the chocolate has dissolved, stir the mixture with powdered sugar.
Refrigerate for a couple of hours.
After cooling, beat with a mixer.
To soak, heat the juice with sugar until the crystals disappear. Cool, pour in liqueur.
Divide the biscuit into 3 layers.
Soak the resulting cakes and place them on top of each other, covering them with cream.
Cover the sides of the biscuit with some of the cream.
Spread slightly warmed orange marmalade over the top of the cake.
For the glaze, melt the chocolate and butter.
The slightly cooled glaze is poured over the cake.
The dessert is kept in the refrigerator for 15-20 minutes until the glaze hardens.

You can decorate the cake with orange zest. The dessert is perfect for both holidays and family tea parties.

Healthy dessert with carrots

Oddly enough, carrots can be one of the components of an orange cake. It will give it a pleasant shade and bring health benefits.

For carrot-orange cake you need to take:

1 cup flour;
1 cup of sugar;
4 eggs;
1 cup finely grated carrots;
5 g honey;
10 g baking powder;
3 g salt;
a bag of vanilla sugar;
zest of one orange;
100 g sunflower oil.

For cream:

15 g orange zest;
200 ml orange juice;
15 g flour;
3 eggs;
150-200 g sugar.

Step by step recipe:

The whites and yolks are whipped separately with equal parts of sugar. Beat the whites with the addition of salt until stiff peaks form, and the yolks until a white mass forms.
Mix carrots with zest, honey and butter and beaten yolks.
Sift the flour and baking powder into the mixture.
Add the whites in parts, stirring from bottom to top.
Pour the dough into the mold.
Bake for 50 minutes at 180 degrees until done.
In a small saucepan, heat the orange juice, zest, sugar, eggs and flour, without letting it boil. After the sugar has dissolved, remove from the stove. Place in the refrigerator for 15 minutes.
Then add pre-whipped cream and mix.
Divide the biscuit into 4-5 parts.
Place the resulting cakes on top of each other, covering them with cream.
If desired, the cakes can be soaked in orange juice before assembly.

Recipe from Irina Khlebnikova

Famous culinary blogger Irina Khlebnikova offers her own way of making orange cake.

For the biscuit you will need:

4 eggs;
130 g sugar;
160 g flour;
40 g starch;
zest of half an orange;
80 ml orange juice;
3 g baking powder.

Step by step recipe:

Mix flour with starch and baking powder, sift.
Beat eggs with sugar until fluffy. Add zest.
Add the flour mixture little by little, stirring from bottom to top.
Boil the juice, cool, pour into the dough.
Bake at 170-180 degrees, 30-35 minutes.
Allow the finished biscuit to cool and remove from the mold. Leave to brew for 5-6 hours, then divide into 3 layers.

To prepare orange cream for the cake, you will need:

350 ml orange juice;
zest of 1 orange;
250 ml condensed milk;
200 ml cream, fat content not less than 33%;
40 g starch;
5 g gelatin.

Step-by-step recipe for making cream:

Pour a small amount of juice over the gelatin and let it swell.
Dilute the starch with juice until fluid.
Place condensed milk, juice, zest into a saucepan. Stir, add starch and heat on the stove until thickened. Then place in a cup, cover the surface of the mass with cling film. Cool.
Heat the gelatin to a more liquid consistency, stirring, and add to the cream.
Whip the cream until stiff.
Mix the cream into the cream bit by bit.
The cakes are soaked in orange juice, stacked on top of each other, coated with cream.

This tart looks laconic, but its taste is worthy of expensive restaurants. Sharing the recipe, chef Gordon Ramsay warns that the quality of a French lemon - or lemon-orange - tart actually depends on the skill of the cook: he must be able to roll out the delicate shortcrust pastry thinly so that it does not tear, properly reduce the fruit juice to enhance the taste, and then bake the filling over very low heat until it hardens but remains soft. The final touch is the finest sugar crust: to make it, you need to sprinkle the cake with powdered sugar twice and caramelize it in two steps. Well, maybe you can try?

You will need:

For shortbread dough:
100g unsalted butter at room temperature
70 g fine white sugar
1 vanilla pod
1 medium sized egg, beaten
200g flour, sifted with a large pinch of fine sea salt
For filling:
600 ml orange juice
juice of 2 lemons
grated zest of 1 lemon
grated zest of 1 orange
180 g fine white sugar
6 beaten yolks
150 ml cream 48% fat
2 tbsp. l. powdered sugar for sprinkling

How to cook:

Make the dough: beat the butter and sugar until smooth and creamy. Open the vanilla bean and scrape the grains with the point of a knife into the butter and sugar. Stir in the egg and flour until a homogeneous dough forms. Knead lightly, then wrap in film and refrigerate for about 20 minutes.

Roll out the dough as thinly as possible into a circle with a diameter of about 30 cm so that it can be placed in a mold with a diameter of 20 cm and a depth of 2.5-3 cm without tension and so that it hangs over the edges. Can be rolled out on a floured board or between two floured sheets of cling film. Lift the dough onto a rolling pin and transfer to a pan (or flan ring placed on a heavy, flat baking sheet). Press the dough to the bottom and sides of the mold, pinch the holes and seal with scraps of dough. There should be quite a bit of dough hanging out (do not trim). Place the pan on a baking sheet.

Lay the base for the future tart on top with a large sheet of foil so that it reaches the top of the dough. Sprinkle peas on it. Place in the refrigerator for 20 minutes, and in the meantime preheat the oven to 180°C.

Blind bake the base for 12-15 minutes until slightly firm. Remove foil and peas. Return the dough to the oven and bake for another 5 minutes. Remove from the oven, use a very sharp knife to trim the pastry flush with the top of the pan and let cool while you make the filling.

Reduce the oven temperature to its lowest setting, ideally 100°C. (Many home ovens are not set to such a low temperature; they hover around 120°C.) Wait until the oven cools down to the set temperature - this will take about 20 minutes.

To make the filling, simmer the lemon and orange juice mixture until it has reduced to about 170ml. cool. Beat the sugar and yolks together with the zest. Add cream, then cooled juice.

Place the tart base on a baking tray halfway out of the oven and carefully pour in the filling until it reaches the edges. Very, very carefully slide the pan into the oven and bake for about 35 minutes. The filling should remain quite soft. Turn off the oven and leave the tart in the oven to cool until the filling is set enough to remove without spilling the filling. Cool until completely set, then put in the refrigerator.

Sift half the caster sugar over the top of the tart in a single layer. Immediately caramelize the powder using a torch. Allow the caramel to set and become crispy, then sift in the other half of the powder and caramelize as well. Leave until completely cool.

Using a sharp long knife, cut the tart into portions and top with cream if desired.