Sunday, November 28, 2010
Juice from firm oranges - 1/2 cup
Lemon Juice - 1/3 cup
Egg yolk - from 6 large eggs
Whole Eggs -2 large
Sugar - 1 cup
Orange zest -2 table spoon
Butter- cold,cut into small squares - 1/2 cup
All purpose flour (Maida)- 1 cup
Powdered Sugar - 2 tbl spoon
Salt -1/4 tsp
Unsalted butter -1/2 cup
Whipping cream/ fresh cream -2 table spoons
Egg yolk -1 large
Canned orange segments
Chilled fresh cream
Whisk the eggs and egg yolks for 2-3 minutes, add the rest of sugar, orange juice, lemon juice and zest and continue for another minute. Set up a double boiler by placing a vessel filled with water on the stove and let in reach boiling point, place a smaller steel vessel into the bath.
Add the butter, blend and pour into the smaller steel vessel. Constantly whisk the mixture for about 10 min or till it thickens. Remove from the bath and leave it to cool. After it reaches room temperature cover it with clingwrap and place it into the freezer for an hour or the fridge if longer.
For the crust
Pre heat oven to 185'C. Blend flour, sugar, and salt in processor (this can be done by hand as well). Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk and process until dough clumps together. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round.
Grease a 10 inch tart dish with butter and line the dough, cut the sides out neatly and pierce the surface with a fork all over.
Place the dish in the hot oven. Bake crust until cooked through, about 30 minutes. Cool crust completely in pan on rack.
Sprinkle orange juice on the crust to soften and pour in the curd. Decorate with strawberries,oranges and cream / icing.
Chill for minimum an hour before serving.