Orange Cream Tart

Ingredients

• 15 pieces of digestive biscuits
• 100 g butter
• 50 g sugar
• 2 Eggs
• 1 tbsp Cornstarch
• 6 oranges
• 1 tbsp gelatin powder
• 1 tbsp Lemon Juice
• 200 g Cream cheese
• 1 egg yolk
• 3 tbsp powdered sugar
• 0.5 l whipping cream
• 2 tbsp vanilla sugar
• 5 sheets of white gelatin
• 1 Kiwi
• 5 tbsp chopped pistachios

Instructions

1. 1.

   Peel the oranges like an apple with a sharp knife, cut off all the white part and slice along the inner membranes (without skin), catch the juice and squeeze out the remaining pulp.

2. 2.

   Distribute orange slices onto three bowls, putting the prettiest slices for decoration in a small bowl and cutting 1/3 into small pieces.

3. 3.

   Separate eggs, beat butter, sugar and yolk until fluffy. Crumble biscuits, fold in. Spread batter into a greased springform pan and bake at 180°C for 20 minutes. For the fruit jelly, mix orange juice with Mondamin, gelatin powder and lemon juice and bring to a boil once. Add small-cut orange slices, stir, then refrigerate until set. Mix cream cheese with egg yolk, fold in powdered sugar and vanilla sugar. Whip egg whites and cream separately until stiff, fold into the mixture. Soak gelatin sheets in cold water, squeeze out excess, dissolve in a bain‑marie and fold into the mixture, adding 2/3 of the orange slices. Spread the set fruit puree on the cake base, refrigerate to firm. Then spread the cheese cream over the jelly, refrigerate until firm. Carefully remove the tart from the pan. Peel the kiwi, quarter lengthwise and slice thinly. Arrange kiwi slices and orange slices decoratively on the tart and decorate the lower edge with pistachios.