Blueberry and Orange Torte
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
- For the pastry
- 2 ¼ cups all-purpose flour (plus extra for dusting)
- 1 tsp annatto
- 1 tsp ground cinnamon
- ⅔ cup butter
- 1 egg (beaten)
- For the filling
- 2 cups cream (38% fat)
- 1 tsp vanilla extract
- ½ cup butter
- ½ cup coconut sugar
- 1 Tbsp grated Orange zest
- 5 eggs
- 3 cups frozen Blueberries
- To decorate
- grated Orange zest
- Oranges
Preparation
Kitchen utensils
1 Vegetable brush, 1 Paper towel, 1 spitzes Knife, 1 Cutting board, 1 Sieve, 1 Large knife, 2 Small bowls, 1 Measuring cups, 1 Teaspoon, 1 Tablespoon, 1 große Non-stick pan mit Deckel, 1 Wooden spoon
Preparation steps
1.
For the pastry: sift the flour, annatto and cinnamon into a mixing bowl and rub in the the butter until the mixture resembles breadcrumbs. Add the egg and mix to a dough. If it is too stiff add a little cold water. Wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" flan dish or tin.
3.
Roll out the dough on a lightly floured surface and line the baking dish. Prick the pastry all over with a fork, line the pastry with non-stick baking paper and fill with rice or dried beans. Bake for 20-30 minutes until cooked through. Remove the paper and beans.
4.
For the filling: heat the cream, vanilla and butter in a pan and bring to just under a boil. Remove from the heat
5.
Whisk together the sugar, orange zest and eggs until thoroughly blended.
6.
Add half the hot cream mixture to the sugar and egg mixture, mixing until smooth.
7.
Mix in the remaining cream mixture, then pour through a sieve into a jug or bowl.
8.
Place the blueberries in the pastry case and pour over the cream mixture.
9.
Bake for 35-45 minutes until the filling is just set.
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