Creamy orange puff pastry pie with Thermomix

This recipe has been submitted by our friend Luz Maria Lagoa Vives. For this week, a puff pastry cake with orange pastry cream and ricotta.

Ingredients:

For the orange and ricotta pastry cream:

• 600 ml of milk
• 200 ml of cream
• Orange zest
• 3 egg yolks and 1 whole egg
• 100 grams of sugar
• 75 grams of cornstarch
• 250 ml of orange juice
• Vanilla essence
• Pinch of salt
• 400 grams of ricotta cheese (can be replaced by cottage cheese, fresh cheese, quark, or a soft cream cheese)
• 200 ml of sour cream (prepared with 180 ml of heavy cream and 20 ml of lemon juice, mixed and left to rest for at least 12 hours before the recipe)
• 30 grams of sugar
• 3 eggs (medium size)
• 25 grams of cornstarch

Preparation:

For the orange pastry cream:

1. In the Thermomix glass, infuse the milk with the cream and the orange zest for 9 minutes at Varoma temperature and speed 1. Let it rest for 10-15 minutes and then strain. Reserve.
2. Add the egg yolks and egg, sugar, salt, cornstarch, orange juice, and the strained milk to the glass. Mix for 10 seconds at speed 3.
3. Program 12 minutes at 90°C and speed 2.
4. Once finished, add the vanilla essence and mix for 5 seconds at speed 4.
5. Pour the cream into a container and cover with plastic wrap (making contact with the cream to prevent a skin from forming). Let it cool completely.
6. Attach the butterfly to the Thermomix blades and add the ricotta cheese, sugar, and sour cream. Beat for 40 seconds at speed 3.5.
7. Without removing the butterfly, beat at speed 3 while adding the cooled pastry cream. Then, remove the butterfly and add the eggs one by one at speed 3.
8. Finally, add the cornstarch and mix for 10 seconds at speed 4.

For baking:

1. Unroll the puff pastry and cover the base and sides of the pre-greased mold. Pierce the base and sides with a fork.
2. Pour the pastry cream into the mold.
3. Preheat the oven to 170°C (top and bottom heat) and bake for approximately 55 minutes.
4. Turn off the oven and leave the tart inside for 45 minutes.
5. After this time, slightly open the oven door and leave the tart inside for another 45 minutes.
6. Once cooled but still in the mold, refrigerate for 4-6 hours for the tart to set.
7. Unmold and enjoy!

I hope you find this correction helpful. Bon appétit!

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