Kuchnia

Ingredients


INGREDIENTS


For the Pâte Sucrée:
• 3 large egg yolks
• 1/4 cup heavy cream
• 1 cup unsalted butter diced
• 2 3/4 cup all-purpose flour
• 1/3 cup sugar
• 1/4 tsp salt


For the Curd:
• 6 egg yolks room temperature
• ⅔ cup blood orange juice
• 1 cup sugar
• zest from 1 lemon
• 1 tbsp cornstarch
• pinch salt
• ¼ cup butter cold


For the Swiss Meringue Buttercream:
• 5 egg whites room temp
• 1 cup sugar
• ¼ tsp salt
• 1 tsp orange blossom water
• 1 ¾ cup butter unsalted, room temp


Instructions


INSTRUCTIONS


For the Pâte Sucrée:

1.In a small bowl, whisk the cream and egg yolks together.


2.Preheat to 450 degrees F.


3.In a food processor pulse the flour, butter, sugar, and salt until it's in roughly pea-sized pieces.


4.While the machine is running drizzle in the cream just until the mixture comes together.


5.On a well-floured surface knead the dough together about 5 times. It will magically transform from a crumbly mess to a workable dough.


6.Form the dough into a disk, wrap with plastic and chill for a few hours or overnight.


7.Place disk into tart tin.


8.Pierce tart shell with a fork several times. Add paper and pie weights. Bake shell on a baking sheet for 10 minutes at 450 degrees F.


9.Pull the shell out of the oven and take out the pie weights.


10.Reduce oven to 350 degrees F and bake for another 5 minutes.


11.Let the shell cool.



For the Curd:

1.In a pan, add egg yolks and the sugar. Whisk until combined and lighter in color. Then add orange juice, cornstarch and mix together.


2.Transfer to a medium heat. Add salt and butter. Whisk constantly until the curd thickens. The temperature should be at about 170 degrees F.


3.Pour the curd into the room temperature shell.


4.Chill for about 2 hours before serving.



For the Swiss Meringue Buttercream:

1.Add egg whites, sugar and salt in a bowl.


2.Give the mixture a brief whisk.


3.Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.


4.Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160 degrees F.


5.Transfer the bowl to a stand mixer with a paddle attachment.


6.While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. Mix in orange blossom water.


7.Transfer to 3 piping bags fitted with a small, medium and large open star piping tips. Add food coloring to each bag to create a gradient.