ORANGE AND STAR ANISE TART
Cost
Difficulty
Range DÉLIFRANCE A LA FOLIE
Main ingredient Orange

Ingredients

FOR 10 PORTIONS

ORANGE DIPLOMAT CREAM
- Whipped cream
: 200g
- Sugar : 75g
- Butter : 60g
- Eggs : 60g
- Orange purée : 30g
- Egg yolks : 20g
- Lemon purée : 6g
- Gelatin : 2g

ORANGE FILLING
- Orange juice
: 275g
- Diced orange : 250g
- Sugar : 220g
- Lemon juice : 50g
- Star anise : 10g
- Pectin : 6g

GLAZING
- Cocoa butter
: 150g
- White chocolate : 150g
- Orange colour

PEDUNCLE
- Glucose
: 100g
- Dark chocolate : 100g
- Golden powder

Method

  • ORANGE DIPLOMAT CREAM
    In a saucepan, melt butter with sugar and citrus purées.
    Before boiling, add eggs and egg yolks and boil for 1 mn.
    Add gelatin (soaked in water), chill. Mix with whipped cream and use immediately.

    ORANGE FILLING
    Bring orange and lemon juices to a boil, add 20 g of
    sugar and pectin mixed together. Keep at a boil for 2 mn.
    In a saucepan, boil 1 l of water with 200 g sugar, bake diced orange with star anise for 1 h.
    Chill. Mix with juice preparation.
    Put in 5 cm diameter semi-spherical mold and freeze.

    GLAZING
    Melt cocoa butter and white chocolate, add colour until you
    obtain the right shade of orange. Use at 38°C/100°F.

    PEDUNCLE
    Heat the glucose at 80°C/176°F then pour on the dark chocolate.
    One chilled, carve a peduncle.

    ASSEMBLY
    Put orange diplomat cream in a semi spherical mold of
    7.6 cm diameter (20 g per unit), add orange filling (30 g per unit),
    finish filling with diplomat cream and freeze.
    Coat the top of semi-spherical frozen dome with orange glazing.
    With a brush, add some relief to create an orange peel effect. Brush with golden powder.
    Fill Délifrance A La Folie! tart shell with orange diplomat cream (10 g per unit)
    and cover with the orange dome.

Chef’s tip

This recipe could also be used with a chocolate tart shell, as a classic combination.

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