Orange Crostata

Method

1. Prepare the shortcrust pastry: mix flour, icing sugar, cold butter, and a pinch of salt until crumbly. Add one egg and knead into a smooth dough.
2. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Roll out the dough and line a tart pan (20–22 cm). Trim excess dough and prick the base with a fork.
4. Blind bake: cover the pastry with parchment paper and fill with baking weights. Bake at 200°C on a lower rack for 20 minutes. Remove weights and bake another 15 minutes in the middle of the oven.
5. Meanwhile, zest and squeeze oranges to obtain 250 g of juice.
6. In a bowl, whisk together icing sugar, cornstarch, and two egg yolks. Heat the orange juice until almost boiling, then gradually whisk the hot juice into the yolk mixture.
7. Return the mixture to the pan, add the orange zest and a pinch of cinnamon. Cook over medium heat, stirring constantly, until thickened.
8. Remove from heat. Squeeze a small piece of gelatin (soaked in cold water) and stir into the cream. Add a small knob of butter and mix until smooth. Optionally, add a drop of orange food coloring.
9. Let the cream cool until lukewarm. Once the pastry crust is completely cool, pour the cream into the crust and spread evenly.
10. Refrigerate for at least 3 hours, or overnight until set.
11. Decorate with candied orange slices or as desired. Serve cold.