Tart of orange confit

Combine the ingredients into a homogenous dough, roll in between two sheets of baking paper. Spread the dough evenly in a tart form and let it freeze for about 15-20 minutes. Pre-heat the oven and bake for 12 minutes at 180°C.

Stir the egg yolks with sugar. Heat MEGGLE Creme Decor to approximately 60°C (make sure it’s not boiling, you should only see the steam). Slowly pour it into egg yolks with sugar. Combine ingredients and put them back in the pot. Cook until it’s firm on a very low heat while stirring continuously. Break the chocolate into small pieces and put it in a bowl. When the cream is done, mix it with chocolate so it melts. Pour it into a tart base and let it cool, ideally for a few hours.

Cook oranges for about a minute in boiling water. Cool and repeat one more time to get rid of bitterness. Slice oranges with peel into very thin slices, add sugar, a little bit of water, and cook for approximately 6-8 hours on very low heat (until they are completely transparent). Replenish water occasionally when it evaporates. Cool oranges after cooking and place them on top of the tart.

Decorate the top of your tart with MEGGLE Creme Patisserie Décor.