Servings:
10
Prep time:
30
Cooking time:
20
INGREDIENTS
- Cream:
- - 4 egg whites
- - Yolk 3
- - 100 g of sugar
- - 30 g of rice flour
- - 100 ml mandarin juice
- - 60 g of cream
- Shortbread:
- - 220 g of chestnut flour
- - 160 g of sugar
- - 160 ml of oil
- - 4 yolk
- - 1 teaspoon of baking powder
- - milk
- - salt
- - butter
INSTRUCTIONS
- Prepare the pastry. Sift the chestnut flour with the baking powder and a pinch of salt. Whip the egg yolks with the sugar with an electric whisk; once they become frothy add slowly the oil, while continuing to mix. Now built in the chestnut flour using a spatula or your hands to mix everything. Form a smooth paste, cover and leave in the refrigerator for 12 hours.
- Roll out the rested dough (if it were to break or shatter quickly mix it with a little milk) and line with it a well-greased 22 cm cake tin. Bake for 15-20 minutes at 160 ° C.
- Whip until stiff the 4 egg whites 75 g sugar and keep aside. Sift the remaining 25 g of sugar with the flour. In a small saucepan, beat the egg yolks, add the mixture of flour and sugar, and in the end add the tangerine juice and cream. Put on the stove and cook the cream, stirring carefully until it comes to a boil.
- Remove from the heat and immediately add one third of the egg whites, stir well, then gradually stir in the rest of the egg whites, stirring gently and getting a soft and smooth cream.
- Roll out a third of the cream into the cooled pastry base. Then with a pastry bag arrange the remaining cream on a sheet of baking paper on which you have already drawn a circle the same diameter as the inside of the tart. Keep it in the freezer for 20 minutes, the cream should solidify.
- Tear of the cream disk of the paper and lay it on the tart, decorated with a few cloves of peeled tangerine and serve the cake after 5 minutes.
