orangetart

-About the recipe-

The combination of custard cream and fresh cream is a common element in Japanese food culture. Combinations such as cream and red bean paste are often seen in Japanese and Western sweets, and the balance of texture and flavor is important.

In this recipe, the refreshing acidity of the orange and the sweetness of the custard cream interact to create a perfect harmony. The process of peeling and cutting oranges is similar to the careful handling of ingredients in traditional Japanese cooking. Furthermore, by using orange curacao and orange confit, you can feel the link with traditional Japanese fruit processing techniques.

The process of mixing fresh cream and granulated sugar and adding custard cream and orange curacao symbolizes a fusion of Japanese and Western approaches. Creams such as custard cream are sometimes used in Japanese sweets, and the combination of different cultures can create new deliciousness.

The process of pouring cream into the tart dough and topping it with orange is a process that is also common to the appearance of Japanese sweets. In Japanese sweets, it is important to use seasonal ingredients to add color, and in this recipe, oranges are cut into wedges to create a beautiful appearance.

Finally, by applying a thick layer of warm napage, this finishing method is similar to the technique used to add shine to the surface of Japanese sweets. By scattering mint leaves, it adds an accent to the appearance of the dish and makes the combination of Japanese and Western dishes even more outstanding.

This recipe is a wonderful example of how elements of Japanese food culture and Western sweets are fused to create a new deliciousness.