The shortcrust pastry is prepared by kneading flour, butter, sugar and egg yolks until obtaining a sandy consistency.

This dough is then spread into a tart mold and pre-cooked for a few minutes in the oven.

The custard is prepared by heating milk with orange blossoms. In another bowl, the egg yolks and sugar are whisked together before being added to the hot milk. The mixture is then simmered until it thickens, before being poured onto the base of the pre-cooked shortcrust tart.

Ingredients :

– 1 puff pastry
– 8 apricots in syrup
– 245 grams of milk
– 22 grams of corn starch
– 1 jam
– 75 grams of sugar
– 1 vanilla pod(s)
– 2 + 1 egg yolk(s)
– 1 sugar icingEasy Oranese tart recipe