Portokalópita with Pommeau Flavors
Recipe by Gloriette in Caen
Chef Xavier’s words : “It was during a trip to Greece that I discovered this dessert and felt inspired to add a Norman touch to it. It’s very indulgent with the cream, the caramel made with Pommeau and the thyme flower !”
ingredients
Syrup :
50 cl of orange juice
20 cl of water
150 g of sugar
1 cinnamon stick
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Tarts :
2 eggs
80 g of sugar
1 orange zest
150 g of Greek yogurt
1⁄2 vanilla bean
1⁄2 teaspoon of baking powder
1⁄2 teaspoon of baking soda
1 pinch of salt
120 g of sunflower oil
70 cl of orange juice
250 g of filo pastry
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Whipped Cream :
200 g of liquid cream (35% fat)
200 g of Greek yogurt
1⁄2 vanilla bean
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Caramel :
Pommeau de Normandie
200 g of sugar
150 g of liquid cream
Thyme flower
Source
GlorietteFor the Syrup :
Mix the ingredients in a container.
Heat and then let infuse off the heat.
For the Tarts :
Tear the filo pastry into pieces and form large balls with the dough.
Place in the oven to dry for 2×10 minutes (flip after 10 minutes) at 90ºC.
Using a mixer, blend the eggs, orange zest, and sugar.
Add the Greek yogurt, baking powder, baking soda, oil, and orange juice.
Roughly crumble the filo pastry to get large flakes.
Gradually add the flakes to the mixture.
Grease the mold and place the mixture in it.
Bake in the oven (small mold: 12 minutes at 175°C / large mold: 20 minutes at 175°C).
Wait until you achieve a nice golden color.
Let the tart and syrup cool to room temperature.
Pierce the cake and gradually add the syrup.
For the Whipped Cream :
Whip everything for about 10 minutes.
For the Caramel :
Add the sugar to the saucepan and cook over low heat.
When it caramelizes, stir and then add the Pommeau de Normandie.
Allow to cook until the caramel is liquefied.
Add the liquid cream.
Continue to cook until the desired consistency is reached.
Add the whipped cream, caramel, and thyme flowers, then enjoy !
