Orange Lemon Tart

Ingredients

• 125 g room‑temperature butter (+1 tsp for the pan)
• 1 egg
• a pinch of salt
• 200 g spelt flour type 1050 (+2 tbsp flour for handling)
• 170 g raw cane sugar
• 1 Organic lemon
• 100 ml freshly squeezed orange juice
• 5 egg yolks
• 400 g whipping cream
• 2 passion fruits
• 150 g Greek yogurt
• 5 candied orange slices (for garnish)
• legume for blind baking

Instructions

1. 1.

   For the dough, mix butter with egg and a pinch of salt in a bowl. Sprinkle flour and 50 g sugar, then rub everything together with your hands until crumbly. On a floured surface, knead into a smooth dough, flatten, cover, and chill for 30 minutes.

2. 2.

   Meanwhile, for the filling, peel lemon hot, dry it, grate zest, and squeeze juice. Whisk lemon juice and zest with orange juice, egg yolks, and remaining sugar in a bowl using a whisk. Gently fold in cream, then refrigerate.

3. 3.

   Take dough from fridge, roll out on a floured surface. Cut 3 circles with a cutter. Knead remaining dough again, roll to about 4 mm thickness slightly larger than the pan, place in greased pan, lift and press edges. Prick base with fork, lay parchment over dough, cover with legumes for blind baking. Bake at 200 °C (180 °C fan) for 15 minutes until golden; bake circles 10 minutes more. Remove, take out legumes and parchment.

4. 4.

   Beat egg mixture again, pour over crust, bake in oven for another 30 minutes. If the cake browns too much, cover with parchment.

5. 5.

   Remove from oven, cool for 15–20 minutes. Halve passion fruits, scoop pulp. Whisk yogurt smooth, spread decoratively on cake with passion fruit pulp, circles and orange slices as garnish.