Tart with Orange Cream

Step 1

Place the orange peel in the oven, cut at 80 ° for about 1 hour. Prepare the shortcrust pastry; work the butter softened with sugar and egg quickly. Sift the flour and add it to the mixture, mixing well. Leave the dough to rest in the fridge for about an hour covered with plastic wrap. Roll out the dough with a rolling pin and coat the "tartlets" mold, previously greased and floured. Use the puff roller to puncture the dough. Bake at 180 ° C for 10 minutes. Remove from the oven and leave to cool.

Step 2

Prepare the custard. Pour the milk into a saucepan and bring to a boil. Mix the yolks with the sugar and cornstarch; add them to the boiling milk and bring to the boil again. When the cream is thick, turn off the heat and add the concentrated orange paste. Pour it into a low and wide bowl and cover it with the cling film in contact so that the annoying crust is not created. Let it cool down. Weigh the cream obtained and add the same amount of mascarpone and mix well. Pour the cream into the piping bag and fill the tartlets. Place the desired stencil on the plate and sprinkle with cocoa. Complete the decoration with orange peel.