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Orange, cardamom & almond tart
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Prep Time:
40 minutes
Cook Time:
90 minutes
Total Time:
130 minutes
Ingredients:
  • 1 egg white, lightly whisked
  • 4 oranges
  • 100g blanched almonds
  • 225g (1 1/2 cups) plain flour
  • 40.00 gm caster sugar
  • 150g chilled butter, cubed
  • 40.00 gm cold water, approximately
  • 3 eggs
  • 2 egg yolks
  • 110g (1/2 cup) caster sugar
  • 1 1/2 tsp ground cardamom
  • 600ml thickened cream
  • 185ml (3/4 cup) milk
Instructions:
  • Preheat oven to 200°C and toast almonds on a baking tray for 7-10 minutes until light golden. Allow to cool for 5 minutes. Process almonds in a food processor until fine. Add flour, sugar, and butter, and pulse until mixture resembles coarse breadcrumbs. Drizzle in 2 tablespoons of water and pulse until pastry comes together, adding more water if needed.
  • Transfer the dough to a lightly floured surface and knead until smooth. Shape into a disc, wrap in plastic wrap, and chill in the fridge for 30 minutes.
  • Sandwich the pastry between two generous sheets of non-stick baking paper. Roll it out into a sizable 35cm round, maintaining a thickness of roughly 5mm. Gently drape the pastry over the base and sides of a 26cm fluted tart tin with a removable base. Afterward, shield it with plastic wrap and let it relax in the fridge for 15 minutes.
  • Prepare the pastry case by lining it with non-stick baking paper and filling it halfway with rice or beans. Bake for 15 minutes, then remove the paper and rice/beans. Continue baking for 10 more minutes until golden. Brush the pastry with egg white and bake for an additional 2-3 minutes until set. Finally, reduce the oven temperature to 160°C.
  • Grate the orange rind finely and set it aside. Use a sharp knife to remove the white pith from the oranges and cut them into segments. Cover the segments with plastic wrap and refrigerate until needed.
  • In a jug, combine eggs, egg yolks, sugar, cardamom, 1 1/2 tablespoons of grated orange rind, cream, and milk. Whisk until smooth. Pour the mixture into the pastry case and bake for 50 minutes, or until the filling is set. Let it cool at room temperature for 20 minutes before serving.
  • Slice tart into 8 even pieces and plate alongside fresh orange segments.

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