Orange Tart


Leather Material :

Sweet Shortcrust Pastry
Pate Sablee
Often called biscuit pastry because it has a texture similar to biscuits or sweet pastries. The texture of pate Sablee is more fragile than pate Sucree because the use of eggs is only yellow. As well as the Surcee pate dough, the dough pate Sablee also tends to be soft and mushy, therefore it is necessary to put in the refrigerator first before it is formed. Pate sablee is used as a sweet-flavored tartlet or tart, especially those baked first then given the contents of the VLA or fruit.

·         Materials:

250 g wheat flour protein
1/2 tsp salt
100 g butter (butter), chill, small diced
100 g margarine
100 g refined sugar, sifted
2 egg yolks
100 g of white chocolate compound, melt

·         How to make:

Manual Way (stirring by hand):
1.    Sift the wheat flour and salt, put in the basin, make a hole in the middle. Put butter, sugar, and egg yolks. Stir using the fingertips until the dough is grainy.
2.    Combine the dough and move the dough on a flat surface (a good marble or stainless steel), kneading the dough until fused. If the dough is sticky, sprinkle flour sufficiently on the surface.
3.    How to knead the dough: Push the dough using the palm of the hand several times. Do not take too long to knead, enough for approximately 1-2 minutes.
4.    Round the dough, wrap the meeting with plastic, store in the refrigerator until the moment will be used.


Another Recipe

Mocha Nougat Cake Pie


 ·         Content:

100 g unsalted butter
1 tbsp grated orange peel
75 g refined sugar
3 egg yolks
20 g cornstarch
100 ml of orange juice
50 ml concentrated orange syrup



·         Topping:

2 tbsp granulated sugar
1 can mandarin oranges, drain.

·         How to make:

1.    Prepare the batter Pate Sablee, store it in the refrigerator until the moment will be used. Before it was let sit at room temperature for 30 minutes.
2.    Preheat oven to 180oC, prepare 15 pieces of oval mini pie, apply with thin butter, set aside. Flatten the dough pate sablee up to 0.5 cm thick, but the oak in a baking pan. Put in the refrigerator for 30 minutes.
3.    Puncture the dough using a fork and bake in an oven with a temperature of 180oC for 20 minutes. Lift and let stand until cold. After cold release from the pan and apply the white chocolate compound.
4.    Fill: Heat the fresh butter until it melts, add the grated orange peel, remove and set aside. In another container whisk the egg yolks and sugar until pale-colored, input cornstarch utilizing filtered, stir. Pour the orange juice and orange syrup, stir.
5.    Pour the egg dough into melted butter, kneading over a small fire while stirring until boiling. Lift and chill at room temperature.
6.    Shake the dough contents using a mixer until soft. Put in a triangular plastic and spray it into the pastry skin. Decorate the surface with a canned mandarin orange and store it in the refrigerator until it is presented.

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