Tasty orange pie

A simple and not too expensive recipe for a surprisingly tender butter biscuit with zest and orange cream.

Ingredients

• Oranges - 4 pcs.
• Eggs - 3 pcs.
• Sugar - 175 g (for dough) + 175 g (for cream)
• Butter - 275 g
• Flour - 175 g
• Baking powder - 5 g
• Vanilla
• Gelatin - 25 g

Directions

1. Wash the oranges and with a sharp knife cut the zest as thinly as possible, leaving a white peel.
2. Squeeze orange juice by hand.
3. Oranges, from which the juice was squeezed, cut into squares along with the peel. Pour with sugar and put on fire, covered with a lid.
4. Break the zest with a blender.
5. Beat the eggs with a whisk or a mixer. Add vanilla and sugar, beat for 3-4 minutes (the longer you beat, the more magnificent the biscuit will turn out).
6. Add soft butter and beat for at least 5 minutes.
7. Add double sifted flour and baking powder.
8. Beat first at low speed so that the flour does not scatter, and then increase the speed. Stir 4-6 minutes.
9. Send the zest there.
10. Start whisking at low speed, gradually pouring in orange juice (2 tablespoons). The dough for the orange zest pie is ready.
11. Line a baking sheet with parchment paper or grease with oil. Pour the dough into it and send it to a cold oven. Bake orange pie at 160 degrees for about 40 minutes.
12. Oranges after 10 minutes let the juice, simmer for another 40 minutes over medium heat.
13. Gelatin pour hot water and leave for 10-15 minutes.
14. Combine orange juice with gelatin and put on fire. Heat until the gelatin dissolves (do not let the juice boil!).
15. Blend the cooled oranges in a blender.
16. Mix oranges with juice.
17. Remove the cooled orange tart from the mold.
18. Spread the orange cream over the cooled cake.
19. Orange pie is ready. Bon Appetit everyone!