Materials

For the base

•         120g cow butter
•         90g powdered sugar
•         30g almond powder
•         1 egg
•         240g flour for all uses
•         1g salt

For almond – orange cream

•         100g cow butter
•         90g powdered sugar
•         100g almonds
•         1 egg + 1 yolk
•         100g soft flour
•         orange zest

For serving

•     30g powdered sugar
•     20 orange washers

Procedure

Divide the amount of flour about halfway. Pour half of the flour and other ingredients into the mixer tray and mix with the feather. While the mixture is working in the mixer, add the rest of the flour.

When the mixture is homogenized and the dough is removed, remove it from the mixer, roll it out with a rolling pin and spread it on a 28 cm diameter tartar. With a fork, drill the dough well over its surface and refrigerate for about 30 minutes, until it is firm.

Preheat the oven to 170 ° C and bake the tart base for about 20-30 minutes, until it is a beautiful, blond color. Remove from oven and allow to cool.

For almond-orange cream: Pour the almonds with the powdered sugar into the slice and dust. Transfer the mixture to the mixer bucket, add the rest of the cream and flatten slightly with the feather. The final mixture will be creamy and should be left in the refrigerator for at least 1 hour before use.

When both the cream and the base of the tart has cooled, apply half the almond cream to the base using a pastry bag. Pour the orange washer on top, sprinkle with powdered sugar and bake in the oven at 180 ° C for about 15-20 minutes.

Tips

You can preserve the mixture of cream that is left over in the freezer and when needed again defrost it and use it again.