ingredients

200 gr of sweet dough

Spread with orange
100 gr of spread (find the recipe by clicking here)
the zest of an orange

Chocolate ganache
20 cl of liquid cream
150 g dark chocolate (70% cocoa)
40g of sweet butter

Orange tile
2 tbsp. flour
95 g caster sugar
35 g of sweet butter
the zest of an orange
35 g of orange juice
50 g slivered almonds.

Equipment

A pie circle of 20 cm diam.
A rolling pin
Baking paper
A citrus grater
A spatula
A pallet
Two salad bowls
A saucepan
A fork

Steps

Step 1

Preheat your oven to 170 ° C.

2nd step

Make a pie crust of 20cm in diameter in sweet pastry.

Step 3

Prick it with a fork to prevent the dough from swelling.

Step 4

Bake for 20 minutes at 170 ° C, it should have a caramel color.

Step 5

Using a citrus grater, zest the washed orange.

Step 6

Mix the zest with the spread, spread on the palette all in the cooled pie shell.

Step 7

In a saucepan, boil the cream, and pour over the finely chopped chocolate in a bowl.

Step 8

Mix and add the butter in small pieces.

Step 9

Pour the ganache into the pie and place in the refrigerator for 1 hour.

Step 10

To make the orange tile, place the butter in a small bowl and spend 3 minutes in the microwave.

Step 11

With a spatula, add the butter, flour, orange zest and orange juice, mix to smooth the dough, stir in the flaked almonds, mix gently.

Step 12

On a baking sheet covered with baking paper, make a 15 cm diameter disc with the tile machine. Spread it with a fork.

Bake for 12 minutes at 170 ° C.

Step 13

Cool for 2 minutes and place the tile on a rolling pin.

Wait for the total cooling and then place it on the pie.

tips

Cool the pie shell before spreading the spread

Wait until the ganache is slightly hardened to deposit the tile, so the tile will not sink the ganache.

The tile recipe can be used to make small tiles.