Crema Catalana Tart with Orange Sauce

Ingredients

• 200 g Flour
• 1 pinch salt
• 50 EL sugar
• 140 g cold butter
• 1 egg
• 0.5 l milk
• 1 Vanilla bean
• 1 cinnamon stick
• 2 Eggs
• 4 egg yolks
• 2 EL cornstarch
• 80 g sugar
• 100 g sugar
• orange sauce
• 4 untreated oranges
• 40 g sugar
• 40 ml whiskey

Instructions

1. 1.

   Sift the flour onto a work surface, mix with salt and sugar, and press a well in the center. Cut the cold butter into small pieces and distribute around the well; add the egg to the center and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

3. 3.

   Roll out the dough between two sheets of parchment paper to match the pan size and line the greased pan. Raise the edges. Cut parchment paper to fit the pan, place it on the dough, weigh it down with dried peas, and blind bake in the preheated oven for about 10 minutes. Remove, discard the peas and parchment, and let cool.

4. 4.

   For the custard, split the vanilla bean and heat it with milk and the cinnamon stick in a pot. Bring to a slow boil and remove from heat. Whisk the eggs with yolks, cornstarch, and sugar into a creamy mixture. Remove the vanilla bean and cinnamon stick from the milk and slowly stir the milk into the egg mixture. Place the bowl over a hot water bath and whisk until thickened.

5. 5.

   Spread the custard over the tart base and bake in the oven for about 30 minutes until set. Remove and cool, then chill in the refrigerator.

6. 6.

   Meanwhile, for the caramel layer, simmer sugar with 1/8 l water over low heat until a brown caramel sauce forms. Pour this hot sauce over the vanilla custard and return to the fridge.

7. 7.

   For the orange sauce, peel two oranges thickly, removing the white pith, and separate the fruit segments from the membranes. From the remaining oranges, squeeze out 2 EL of zest juice. Cook the orange zest with a little water and sugar until syrupy. Strain the orange juice, reheat, reduce slightly, and mix in whiskey.

8. 8.

   When serving, drizzle some sauce over the plates. Place a slice of Crema Catalana tart on top and garnish with orange segments and candied orange peel.