Summary

Ingredients

For the dough:

• 180 g flour
• 100 g butter
• 1 pinch (s) salt
• 50 grams sugar
• 1 egg (s), including the yolk
• Legumes, for blind baking

For the cream:

• 80 g suar
• 3 egg (s)
• 75 butter
• 1 orange (s), untreated
• 100 ml orange juice, freshly squeezed
• 50 ml orange liqueur, (Cointreau)
• 500 g strawberries

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Instructions

1. Knead the flour, soft fat, salt, sugar and egg yolk first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Cover and chill for 1 hour.
2. Press the dough evenly into a greased tart pan (28 cm) and prick the base several times with a fork. Cover with baking paper and spread the legumes on top. Bake blind in a preheated oven at 200 degrees for about 20 minutes. Remove the pulses and baking paper.
3. For the orange cream, beat the sugar and eggs until frothy. Stir in the melted fat while continuing to beat. Squeeze the orange, stir a total of 150 ml of orange juice or a mixture of juice and liqueur into the cream. Pour the orange cream on the dough. Turn the oven back to 175 degrees. Bake the tart for another 30 minutes until the cream is firm. If necessary, cover the last 10 minutes with baking paper. Let cool down. Just before serving, top with the sliced strawberries. Sprinkle with orange zest if you like.