150 g of flour
75 g of butter
40 g caster sugar
1 small egg
1 pinch of salt
Cream to theorange
1/2 liter of juiceoranges in a hurry and clementines pressed (about 5/6 oranges and complete with the clementines)
100 g of sugar
4 egg yolks
30g of cornflour
Dig a well in the middle of the flour and add sugar, salt and butter. Mix well, add the egg and mix again by gradually adding the flour.
Garnish a pie pan and cook the pie shell as you normally would. (We can also take a ready made shortbread or broken to taste)
Meanwhile, mix the egg yolks with the sugar and add the juice.orange. Heat it and when the mixture is hot, add the cornflour that you have diluted with a little water and thicken over low heat.
Pour the cream over the cooked pie shell. Allow to cool well. Decorate with oranges confit and at the last moment, add the tricks of clementines.
For'orange confit in decoration
Take a orange not treated. Wash it well. Cut into thin slices. Put in a pan 1 liter of water and about 400 grams of caster sugar. Bring to a boil and leave to simmer for at least 1h30. Drain.
You just have to decorate.