Orange and ginger tarts

Orange and ginger tarts
  • 1

    Grate the orange zest

  • 2

    Remove the segments from the two oranges and chop them. Set them aside in a sieve to drain.

  • 3

    Heat the milk, orange juice and orange zest in a saucepan. Cover and leave to infuse for 30 minutes.

  • 4

    Mix the sugar and egg yolks in a bowl until the mixture is white. Add the flour.

  • 5

    Pour 1/3 of the liquid over the mixture and whisk until smooth.

  • 6

    Combine the two preparations and heat over a low heat for around ten minutes. Stir continuously with a whisk to prevent lumps forming.

  • 7

    When the mixture has thickened, cover with cling film and leave to cool.

  • 8

    Top the tart shells with the cream and grate the fresh ginger over the top.

  • 9

    Top with chopped orange.

  • 10

    Pipe the chestnut cream into a pastry bag fitted with a “Mont-Blanc” tip.

  • 11

    Poach strands of chestnut cream over the tart.

  • 12

    Add pomegranate seeds and enjoy

  • It’s ready!


from the chef


You can replace the orange with apple or pear.

The perfect



Tasting tip

Discover the aromas of CREMANT DE BOURGOGNE

  • Serves4 people
  • Preparation timePreparation: 20mn - Time of cooking: 10mn - Leave to rest: 30 mn


4 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
A few pomegranate seeds