Orange pie...

Ingredients

Dough

500g all-purpose flour

1 teaspoon salt

1 tablespoon caster sugar

300g shredded butter

2 eggs

2 tablespoon cold water

Cream

5g gelatine leaf

500g fresh milk (full fat)

3 egg yolks

100g sugar

70g corn flour

orange zest from 2 oranges

200g fresh cream (whipped)

1/2 cup orange juice

Preparation

Dough

Step1

In a big bowl sift the flour and add salt and caster sugar.

Step2

Add butter, eggs and cold water and knead quickly.

Step3

Conjure up the dough into a ball and wrap with a membrane and set aside in the refrigerator for 1 hour.

Step4

Cut in half the dough and use only the 1 half. You can keep the other half dough in the refrigerator for 1 week or in the freezer for 1 month.

Step5

On a baking paper, flatten the dough. Roll from center to edges into a 26-28cm circle.

Step6

Transfer the dough in a  tart pan 22-24cm and press to apply thoroughly in the walls.

Step7

Cover the dough with a baking paper and fill with rice.

Step8

Bake in the oven at 180ºC for 15 minutes. Remove the baking paper with the rice and bake for another 15 minutes.

Step9

Let it cool.

Cream

Step1

Put the gelatine leaf into bowl with cold water until smooth for 3-4 minutes.

Step2

Mix fresh milk, egg yolks, sugar, corn flour,zest and the gelatine leaf in a double boiler (bain-marie).

Step3

Stir the mixture until cream thickens.

Step4

Let the cream cool for 1 hour.

Step5

Mix gently whipped cream and orange juice with the cream.

Assembly

Put the cream over the dough.