Difficulty: Moderate
Blind-bake 4 pricked pastry bases (using the tines of a fork) for about 15 minutes in the oven at 180°C (th. 6).
Sheep's cheese filling:
Whisk the eggs, 75 g sugar, and salt. Add the sheep's cheese and orange blossom water. Pour into small pie molds and bake for 2 hours at 80°C (th. 2/3).
Orange zest and coulis:
Finely julienne the orange zest and blanch three times in boiling water. Simmer 30 cl water with 30 g sugar, then confit the zest for 20 minutes over low heat. Drain and roll in 10 g sugar. Poach the peeled orange quarters in 15 g sugar and 3 cl water for 5 minutes over low heat, then blend into a coulis.
Place the sheep's cheese tarts on the pastry bases. Sprinkle with brown sugar and caramelize under the broiler. Garnish with candied zest and drizzle with coulis.
Serve with a scoop of orange sorbet, finished with saffron threads.
