Difficulty:[usr 2]
Blind-bake 4 prickly pastry bases with the tines of a fork for about 15 minutes in the oven at 180°C (th.6).
The sheep bush:
Whisk the eggs, sugar and salt, add the bush and the orange blossom water. Pour into small pie moulds, bake for 2 hours at 80°C (th.2/3).
Orange zest and coulis:
Take the orange zest and cut them into thin strips. Blanch them 3 times in boiling water. Bring 30 cl of water and 30 g of sugar to the boil, confit the zest for 20 minutes over very low heat. Drain and coat them with 10 g of sugar. In 15 g of sugar and 3 cl of water, poach the peeled orange quarters for 5 minutes over low heat and mix.
Turn out the bush tarts on the pastry bases. Sprinkle with brown sugar and caramelize under the broiler. Arrange the candied zest and pour the coulis.
Serve with a scoop of orange sorbet, garnished with saffron threads.
