Chilled Catalan Cream and Orange Tart

Name: Chilled Catalan Cream and Orange Tart
Ingredients: 3 1/2 oz Maria cookies; 2 oranges; 3 egg yolks; 3/4 cup milk (175 ml); 1/4 cup granulated sugar (50 g); Lemon zest; 1 cinnamon stick; 2/3 cup powdered sugar (75 g); 3 1/2 tbsp butter (50 g); 1 cup heavy cream (250 ml); 3 sheets unflavored gelatin; 2 1/2 tbsp cornstarch (20 g); 1 pinch salt

Marieta R. Ch @marietarch87

Valencia

Chilled Catalan Cream and Orange Tart

Marieta R. Ch @marietarch87

Saved

Ingredients

3 1/2 ozMaria cookies
2oranges
3egg yolks
3/4 cupmilk (175 ml)
1/4 cupgranulated sugar (50 g)
Lemon zest
1cinnamon stick
2/3 cuppowdered sugar (75 g)
3 1/2 tbspbutter (50 g)
1 cupheavy cream (250 ml)
3 sheetsunflavored gelatin
2 1/2 tbspcornstarch (20 g)
1 pinchsalt

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Steps

1

First, crush the cookies into a fine powder and place them in a bowl. Melt the butter in the microwave until completely liquid and pour it over the cookies, mixing well until fully combined.
2

Press this mixture into a medium but tall mold, using your hands or a spatula to cover the entire base and press down firmly. Place in the refrigerator.
3

Soak the gelatin sheets in a bowl of very cold water to hydrate them.
4

In a saucepan, heat the milk and cream with the cinnamon stick, pinch of salt, and a couple of orange peels. Bring to a boil and add the granulated sugar. Remove from heat and strain into a small pitcher. Set aside.
5

Separate the egg yolks from the whites. Peel and segment the remaining orange and place it in a blender. Combine the well-strained orange juice with the milk/cream infusion (discard the peels and cinnamon stick), stir, and return to the saucepan over heat. When it starts to boil, remove from heat and add the well-drained gelatin sheets, stirring with a whisk to fully integrate.
6

Beat the egg yolks in a bowl and add a little of the infused milk/cream with a spoon, stirring until fully combined, then return this mixture to the saucepan. Add the cornstarch and continue stirring to thicken the cream, ensuring it doesn't stick.
7

Once thickened, pour it over the cookie base. Let it cool at room temperature for at least an hour.
8

After this time, and once it's no longer hot, place it in the refrigerator for 6 hours to allow the gelatin to set properly.
9

After at least 6 hours, remove it and sprinkle the powdered sugar on top. Use a kitchen torch to caramelize it. Return to the refrigerator for one more hour. Serve and enjoy.