Grate the orange zest
Remove the segments from the two oranges and chop them. Set them aside in a sieve to drain.
Heat the milk, orange juice and orange zest in a saucepan. Cover and leave to infuse for 30 minutes.
Mix the sugar and egg yolks in a bowl until the mixture is white. Add the flour.
Pour 1/3 of the liquid over the mixture and whisk until smooth.
Combine the two preparations and heat over a low heat for around ten minutes. Stir continuously with a whisk to prevent lumps forming.
When the mixture has thickened, cover with cling film and leave to cool.
Top the tart shells with the cream and grate the fresh ginger over the top.
Top with chopped orange.
Pipe the chestnut cream into a pastry bag fitted with a “Mont-Blanc” tip.
Poach strands of chestnut cream over the tart.
Add pomegranate seeds and enjoy
It’s ready!
You can replace the orange with apple or pear.
4 people
Preparation: 20mn - Time of cooking: 10mn - Leave to rest: 30 mn4 sweet tart shells
400 ml milk
100 ml orange juice
Zest of 2 oranges
50 g sugar
50 g flour
3 egg yolks
1 tin of chestnut cream
Ginger
A few pomegranate seeds
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