Orange Cream Tart

For the crust: Combine the flour and ground hazelnuts and form a mound on a work surface, pressing a well in the center. Distribute cold butter pieces around the perimeter, and egg yolk, salt, grated orange peel and maple syrup in the well. Mix all ingredients quickly and knead into a smooth dough. Wrap in a plastic wrap and refrigerate.

Brush the springform pan with butter and sprinkle with flour.

Preheat the oven to 200°C (approximately 400°F).

Roll out 2/3 of the dough and place it in the pan. Roll out the remaining dough and press onto the edge of the pan and prick with a fork several times. Cut out a round sheet of parchment paper and place on the dough, fill with the legumes, and bake about 25 min. Remove from the oven and remove paper and dried peas and let cool.

For the filling: Soak the gelatin in a little cold water.

Cream the butter and whisk in the maple syrup, the eggs, the zests and juices of the oranges and lemon in a metal bowl.

Plaec over a hot water bath and whisk the ingredients into a foamy cream. Make sure the water does not boil, so that the eggs do not curdle. Squeeze the gelatin and dissolve in the cream mixture while stirring constantly. Flavor with the orange liqueur.

Place the bowl over an ice-water bath, stirring frequently until cool and thickened. Pour the cream into the baked pie crust, smooth the surface and chill about 3 hours in the refrigerator until it completely set.

To decorate: Peel oranges and remove whole segments, removing any seeds.