Shortbread Tart With Orange Blossom Cream, Figs, And Raspberries

1. 1

   Shortbread Preparation:

2. 2

   In a large bowl, whisk the egg yolks and the sugar until the mixture is pale.

3. 3

   Mix in the butter.

4. 4

   When the mixture is smooth, add the flour and the baking powder. Mix well until you have a smooth dough. Wrap it in plastic and refrigerate for 2 hours.

5. 5

   Preheat oven to 356F.

6. 6

   Remove the dough from the refrigerator and allow to come to room temperature for about 10 minutes.

7. 7

   Roll out the dough to 5 centimeters thick on a piece of lightly floured parchment paper.

8. 8

   Grease your pastry rings and cut the dough with these forms and place the dough (still in the pastry rings) on a baking sheet lined with parchment paper.

9. 9

   It is important to cook the shortbread in the rings so they won't become misshaped during cooking.

10. 10

    Bake for 15 minutes, cool on a wire rack, then unmold.

11. 11

    For the Vanilla Custard:

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    Split the vanilla pod and scrape out the seeds with the tip of a knife.

13. 13

    In a saucepan, boil the milk and add the vanilla seeds.

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    Remove from heat, cover and let steep for 10 minutes.

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    In a large bowl, mix the egg, caster sugar and cornstarch.

16. 16

    Bring the milk to a boil again, add cornstarch mixture, stir constantly.

17. 17

    Boil for 3 minutes over low heat so that the mixture thickens, stir continuously.

18. 18

    Remove from heat and add butter. Pour the cream into a large bowl, cover with plastic wrap touching the cream to avoid a skin forming on the surface of the cream. Refrigerate for at least 2 hours.

19. 19

    Orange Blossom Cream Preparation:

20. 20

    Soak gelatin in cold water, drain and then melt in the microwave in a small bowl with orange flower water. Stir well with a fork to make sure the gelatin is melted.

21. 21

    Whip the creme fraiche.

22. 22

    Slightly stir the vanilla custard.

23. 23

    Take a small amount of vanilla custard and add the gelatinized orange blossom water. Once the mixture is smooth, add the remaining vanilla custard.

24. 24

    Add whipped creme fraiche, mix gently, and refrigerate for 1 hour.

25. 25

    Spread a layer of orange flower cream on each shortbread.

26. 26

    Wash and dry figs, cut into 6 or 8 pieces (depending on size of the figs).

27. 27

    Arrange the figs and raspberries in the center of the shortbread on top of the cream, sprinkle with powdered sugar.

* Per serving · 4 servings · Values may vary.