Vanilla tart with oranges

Votes: 1

Time: 3 hours.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 510, total fat 22 G., saturated fats 10 G., proteins 10 G., carbohydrates 69 G., fiber 1 G., cholesterol 139 mg, sodium 201 mg, sugar 29 G.

This tart is perfect for summer, as it requires no baking and sets in the refrigerator. The base is made from crushed pressed biscuits, and the filling is a rich vanilla custard topped with orange slices in a light syrup. This combination of citrus and delicate vanilla will leave no one indifferent!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

One package (300 g) of vanilla wafer cookies (approximately 80 pcs.)
6 tablespoons melted unsalted butter
6 large egg yolks
1 cup of sugar
6 tablespoons cornstarch
1 packet of gelatin
4 cups of milk
Half a vanilla pod
1.5 cups orange juice
1–2 packages of 90 g dried orange slices
Special equipment: tart pan with a diameter of 25 cm with a removable bottom

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, starch, milk, gelatin, wafer cookies, vanilla pod, Orange juice

Cooking the dish according to the recipe:

In a food processor, pulse the wafers into crumbs. Add the melted butter and pulse until the crumbs are moistened. Transfer the crumbs to the tart pan and press evenly into the bottom and up the sides. Refrigerate for 10 minutes.
In a medium bowl, combine egg yolks, 1/4 cup sugar, and cornstarch. Set aside.

In a small bowl, mix gelatin with 2 tablespoons cold water. Set aside.
In a medium saucepan, combine the milk with another 1/4 cup of sugar and the vanilla bean. Bring to a boil over medium heat, stirring occasionally.
Gradually pour the warmed milk into the yolk mixture, whisking to prevent the yolks from curdling. When half the milk has been added, pour the hot egg mixture back into the saucepan, stirring constantly. Heat over medium heat, stirring constantly, until the mixture thickens and bubbles begin to form on the surface.
Stir the dissolved gelatin into the cream. Strain the custard through a sieve to remove any yolk lumps.
Pour the strained cream into the tart pan and refrigerate for 1 hour to set.
In a small saucepan, combine the orange juice and the remaining 1/2 cup sugar. Bring to a boil, add the dried orange slices, and simmer until syrupy, about 10 minutes. Set aside to cool; the orange slices will continue to soften.
Remove the tart from the refrigerator and garnish with oranges. Drizzle with a little orange syrup.
Place the tart back in the refrigerator for another hour or until the orange topping is set.