we starts with making the cookie tart dough.
pour the mixture of dry ingredients onto a plastic bag, and knead till come together.
place the dough on a plastic wrap and knead till the dough become smooth.
after chilling the ready dough in the refrigerator, then rolled out the dough between two plastic wrap.
lay rolled dough in the tart pan, then blind bake for 30 minutes.
make the orange cream filling, pour into baked shell tart and bake again.
while the tart is cooling down, it’s a great time to catch up on our black berries picking…
make you want to re make the blackberry-blueberry pie.
I though why not to add extra crunch with “The Spun Sugar recipe” from “Rose’s Heavenly Cakes”,P.232.
cover half of the powdered sugar, and caramelize with a blow torch, enjoy after 10 minute chilling in the refrigerator.
we absolutely loved the smoothness of the filling, and the well balanced citrus flavor.
Enjoy by itself, or open a great bottle of champagne.