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Arlette Rohmer, fondatrice des Jardins de Gaïa

Orange tart with Sunshine in the Snow white tea

For those who love delicious fruity bakes, this recipe is just for you!

Homemade shortcrust pastry garnished with orange and Sunshine in the Snow tea (voted Best organic product 2022), topped with a white chocolate ganache… Vanessa from @deliaciouss made our mouths water with this recipe for Esprit Veggie magazine. We’re pretty sure bakers of all levels will want to give it a go!

Orange tart with Sunshine in the snow white tea, the recipe

Preparation time: 45 minutes

Cooking time: 25 minutes

Resting time: 2 hours

Ingredients for 6 people.

For the pastry

  • 40g of deodorised oil
  • 35g of caster sugar
  • 15g of ground almonds
  • ½ tablespoon of cornflour
  • 50g of water
  • 160g flour T45
  • 1 tablespoon of almond paste
  • 1 pinch of salt
  • 1 pinch of Terra Madre tonka bean

For the orange filling

  • 3 oranges
  • 15g of water
  • 1 tablespoon of Sunshine in the Snow white tea
  • 10g of cornflour + 20 g of water

For the white chocolate ganache

  • 200g of white vegan cooking chocolate
  • 70g non-dairy cream

The recipe:

To make the pastry: Combine all the dry ingredients in a bowl and add the water little by little. You may need to add more or less water, so adjust the quantity to make a dough that is neither too sticky nor too crumbly.

Roll out the dough on a sheet of baking paper then cut out a 22 cm circle. Use the remaining dough to cut out stars for decoration. Bake at the pastry 175° C for about 30 minutes until it is nicely golden.

Peel the oranges and cut into quarters. Place them in a saucepan with the 15g of water and a tea infuser containing the Sunshine in the Snow. Heat for a good ten minutes, so that the oranges cook and the mixture gives off a delicate smell of tonka been. Take out the tea infuser and stir.

Mix the cornflower with the 20g of water and add it to the orange mixture to thicken. Pour into the pastry case.

Break the white chocolate into small pieces in a bowl, then heat the non-dairy cream. Pour the cream over the chocolate, allow to stand for a few minutes and stir gently to obtain a smooth ganache.

Pour over the orange mixture in the pastry case. Refrigerate 2 hours to allow  the ganache to set.

Decorate with the stars and enjoy!

What teas go well with this dish?

For a complementary flavour and so you you don’t feel too full at the end of the meal, try a cup of white tea with tonka bean and citrus Sunshine in the Snow.

For a more warming effect, opt for a natural wu long: we suggest Quatre portes célestes with its notes of vanilla and milk chocolate, or Gaba Wu Long with its notes of stewed apples, cinnamon and cocoa !

Écrit par Les Jardins de Gaïa

Pionniers sur le marché des thés et tisanes bio et équitables, Les Jardins de Gaïa proposent, depuis 1994, des grands crus nature, des classiques et des créations maison originales. Privilégiant les petits producteurs et les récoltes manuelles, ils ont développé au fil des années une gamme généreuse et variée de thés, rooibos et tisanes aux qualités gustatives reconnues, ainsi qu’une gamme d’épices bio et prémiums proposée sous la marque Terra Madre. Tel un jardin épanoui, la force des Jardins de Gaïa tient dans la diversité des terroirs et l’engagement des hommes qui la travaillent…

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