Lunchbreak: Paramount Events pastry chef Stefano Tulipano makes orange tart

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Paramount Events
1932 W. Lake Street
Chicago
(773) 880-8044

paramounteventschicago.com

Orange Tart

Short dough:
1 lbs butter
8 oz sugar
3 eggs
1.5 lbs all purpose flour
1 vanilla bean
half orange zest

Orange cream:
8 oz orange juice
4 eggs
7.5 oz sugar
8.8 oz butter
2 gelatin sheets
Some ice and water

For the short dough:
Mix the butter with the sugar vanilla and orange zest. Add the eggs. And the flour. When combined, wrap in plastic and refrigerate for a minimum of 1 hour. Roll the short dough thin and put on the tart shell mold. Cook/bake at 335 for around 30 minutes.

For the orange cream:
Bloom the gelatin with ice and water (about 10 minutes). Put orange zest, eggs and sugar in a pot and after 2 minutes add the orange juice and cook until thick. Turn off the heat and add the gelatin. Let it sit for 30 minutes and add the room temperature butter and emulsify. Pour in the cooked tart shell and let it set in the refrigerator for 3 hours. Decorate with whip cream and orange zest.

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