Simple, Beautiful, and Adorable Orange Cheese Tart Recipe

How to make Cheese Orange Tart

• 1

  Make fresh orange jelly

  Peel 1 fresh orange, then separate the flesh and cut it into small pieces.

  Melt 4g of gelatin powder with 20ml of water, then stir well with 80ml of orange juice.

  Next, place the orange flesh in a 5cm round tray, then pour the orange juice mixture over it.

  Finally, place the tray in the refrigerator for 2 – 3 hours to fully set.

  

  

  

  
• 2

  Mix butter and sugar, beat eggs

  Beat 150gr of unsalted butter until smooth, then add 70gr of powdered sugar and mix well until the mixture is smooth and creamy.

  Next, add a pinch of salt, 5ml of vanilla extract, 1 chicken egg, and continue to stir until smooth.

  

  

  
• 3

  Sift flour, mix food coloring

  Sift 230gr of flour and 30gr of almond flour into the bowl, then mix well so that the ingredients stick together.

  Next, add 1/2 teaspoon of orange food coloring and mix well once more.

  

  

  

  
• 4

  Roll and cut the dough

  Place the dough on a layer of plastic wrap, wrap it tightly according to the size of a rectangle, and then use a rolling pin to flatten it. After that, let the dough rest for 1 – 2 hours in the refrigerator.

  After the dough hardens, use a knife to divide the dough in half and roll each piece to about 3mm thick. Continue to let the dough rest in the refrigerator for 30 more minutes.

  

  

  
• 5

  Shape the tart shell

  Use a 12cm round mold to press firmly onto the piece of dough to shape it.

  Place the cut dough pieces on the bottom of an 8cm diameter ice tray. Then use your hands to mold the dough tightly around the mold, hardening it for 10 minutes in the freezer.

  After 10 minutes, use a toothpick to poke multiple holes on the surface of the dough, and use a knife to create a fruit roll shape for one piece of dough. Continue to let the dough rest in the freezer for another 20 minutes.

  

  

  
• 6

  Bake the tart shell

  Preheat the oven to 180 degrees Celsius for 15 minutes.

  Wrap a layer of aluminum foil around the edge of the tart and bake for 23 – 25 minutes at 180 degrees Celsius.

  After baking, use the bottom of a sieve to rub over the top of the tart to smooth the surface.

  Finally, spread a layer of melted white chocolate evenly on the inside of the tart shell.

  

  

  

  
• 7

  Make the orange cream

  Blend 120g of cream cheese until smooth, then add 18g of yogurt, 20g of sugar and mix until the mixture is smooth.

  Next, add 25ml of orange juice, 1/2 teaspoon of lemon juice, and continue to mix well.

  Dissolve 3g of gelatin powder in 15ml of water, then pour it into the cream mixture, add 90ml of Heavy cream whipped to 60% and mix again to complete.

  Tip: The whipped cream at 60% will be slightly thick, create swirls but not clearly defined, and lifting the whisk will not create peaks.

  

  

  
• 8

  Shaping and decorating the cake

  First, peel the orange and cut the flesh into slices about 1 finger thick.

  Then, pipe some orange cream into the tart shell, place it in the middle of the orange jelly, and cover the top with cream.

  Next, pipe another layer of orange cream, place a slice of fresh orange on top to finish.

  

  

  

  
• 9

  Final Product

  The super eye-catching orange tart with a lovely shape, the crust is crispy and fluffy, sweet and fragrant blended with the tart filling that is sour and creamy, extremely attractive.