Cost Breakdown

Critical Success Points

• • Resting the shortcrust dough (2 h)
• • Blind baking the tart base
• • Thickening the chocolate pastry cream
• • Tempering the orange cream without curdling
• • Incorporating mascarpone and whipped cream without deflating
• • Precise piping of the orange cream

Safety Warnings

• • Handle the hot oven (180°C) with kitchen gloves
• • Be careful with boiling liquids (milk, orange juice) to avoid burns
• • Use a sharp knife carefully when cutting the dough