Cream Tart with Crude Oranges, Raisins and Pine Nut

Servings: 8
INGREDIENTS
  • For the cream:
  • - 400 ml of soy, milk
  • - 3 yolk
  • - 40 g of rice starch
  • - 40 g of brown sugar
  • - ½ vanilla bean
  • For the garnish:
  • - 4 oranges
  • - 3 tablespoons apricot jelly
  • - 30 g of raisins
  • - 30 g pine nuts
  • For the cake:
  • - 220 grams of rice flour
  • - 220 g of almonds
  • - 2 eggs
  • - 80 ml of extra virgin olive oil
  • - 50 g of brown sugar
  • - salt
INSTRUCTIONS
  1. Chop the almonds in a blender for a few seconds together with the sugar for the cake to make them mealy. Knead the mixture together with the rice flour, eggs, oil and a pinch of salt.
  2. Roll out the dough directly on a sheet of parchment paper and then place it (with all the paper) in a pan, forming a rim height of approximately 3 cm. Then bake at 180 ° C for 10-15 minutes.
  3. Cook the milk with the lengthwise engraved vanilla bean half. Meanwhile, in a bowl mix the egg yolks with the sugar and starch. Pour over the hot milk with the vanilla. Put the cream on the stove and cook, stirring constantly for 3-4 minutes or until it begins to thicken. Take it of from the heat and stir for a minute. Eliminated the vanilla and let cool the cream in a double boiler in cold water. Reduce the oranges into segments and then peel them.
  4. Spread the cream on the base. Cover it completely with the orange segments arranged in a circular way. Then protect the cloves brushing them with a thin layer of just warmed fruit jelly. Complete the decoration with the drained raisins and pine nuts. Let rest the tart in the fridge for 2-3 hours before serving