Ingredients
Ice-cream
10 eggs
200 gr sugar
500 ml milk
125 ml cream milk
1 tspn vanilla
60 gr grated orange peels
Tarts
250 gr flour
200 gr butter
250 gr sugar
3 eggs
1 orange
100 gr grated orange peels
5 gr ground cinnamon
50 gr glazed sugar
Decoration
Fresh mint leaves
Orange peels
Preparation
Start with the ice-cream; in a bowl mix the sugar, 10 egg yolks, vanilla and the grated orange peel, mix well. On the side boil the milk and milk cream.
Once the milk boils, add it carefully into the egg mix, let it thicken for 10 min on the fire mixing constantly. Let it cool, strain and put in the freezer.
On the tarts; mix the grated orange peels with 250 gr of sugar, ground cinnamon, 100 gr of softened butter, the eggs and orange juice. Beat it all with an electric beater.
Add the flour a little at a time, and mix well until it forms a smooth texture.
Pour the dough into individual tart molds.
With a brush spread melted butte over the top and powder with sugar. Bake for 20 min at 170C. Let the tarts cool. Serve with one ball of ice-cream and decorate with the orange peels and mint leaves.
Desserts Recipes Geneva Biscuit Cream puffs with Chocolate Frozen Biscuit of Spanish Nougat Astoria Butterscotch Powdered Andalusia Pastries Castile Doughnuts Toasts with Cream and Nut Sauce Santiago Tart Chocolate Brownies Madrid Cupcakes Catalan Cream with Strawberries Tetilla Cream Cheese with Milk Mallorca Pastries Cooked Peaches with Ice-cream Glazed Toledo Marzipan Easter Toasts Dry Fruit Compote with Vanilla Jell-O Swirls Fuengirola Tarts Haven Flan Marzipan Nougat Lion Yolks Rum Flambé Bananas Honey Crepes Butter Pudding Candied Squash Carmel Flan Ricotta and Chocolate Tart American Apple Pie
