Sliced Orange Shortcrust Torte
ready in 2 h.
- For the pastry
- 1.333 cups all-purpose flour
- ¼ cup sugar
- ½ cup butter
- 1 egg
- Greaseproof paper
- Legume (for blind baking)
- For the filling
- 2 eggs
- ⅔ cup sugar
- ¼ cup Corn starch
- 1 Vanilla bean (seeds scraped out)
- 1 ½ cups Quark (20 % fat)
- ½ cup Orange juice
- ⅔ cup milk
- ⅜ cup Oil
For the topping: Boil the sugar and water together for 2-3 minutes to form a clear syrup. Add the oranges to the syrup and leave until cool. Remove the slices and allow to drain, retaining the juice.
For the pastry: Mix the flour with a pinch of salt, sugar, and cardamom. Chop the butter into the flour using a dough scraper. Add the egg and quickly work the mixture into a smooth dough. Allow the dough to cool for at least 30 minutes.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a tart dish or spring-form tin with grease-proof paper.
Roll out the shortcrust pastry and line the dish with it, creating an even edge about 3 cm high. Prick the base several times with a fork. Line the dough with grease-proof paper, fill with dried legumes and blind bake for around 5 minutes. Take out of the oven and remove the grease-proof paper with the legumes. Allow the tart base to cool completely in the dish.
Set the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
For the filling: Beat the eggs with the sugar until smooth. Mix the cornflour with the vanilla seeds, and stir into the egg mixture together with the quark. Slowly stir in the orange juice, then mix in the milk and the oil.
Pour the rather runny mixture into the cooled tart base and bake for around 25 minutes until golden yellow. Remove from the oven and allow to cool in the dish.
For the topping: arrange the drained orange slices on top of the tart in such a way that they overlap and cover the surface. Prepare the tart glaze with the drained syrup and orange juice, if required, and carefully coat the tart with it.