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Cooking Recipe Video : Pine nut tart with orange tree flowers

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Restaurant: L'Oasis

Chef: Stephane Raimbault

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 4.1/ 5 - 13 votes - 521 views
 

Recipe Details

Servings:
10 People
Cooking recipe time in minutes:
60
Cooking recipe Search Tags:
 Pine nut tart with orange tree flowers Pine nut nut tart tart with
Recommended wine with the dish:
Coteaux du Layon
Difficulty level:
Cooking recipe viewed:
521
Cooking Recipe Preparation time
  • Preparation time: 60 minutes
Cooking Recipe Ingredients
  • 3.5 oz. milk
  • 1 vanilla pod
  • 1.8 oz. sugar
  • 2 egg yolks
  • 0.55 lbs. fleurette cream
  • Orange tree flower
  • Cookie dough
  • Pine nuts
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. For the creme brulee with the orange tree flower: prepare a decoction with milk, vanilla and orange tree flowers.
  2. Let it infuse for a couple of hours.
  3. Strain. Then, add the sugar, egg yolks and fleurette cream.
  4. Store cold. Then, cook in the oven at 203 degrees F.
  5. For the caramelized pine nuts: bring some 16-degree-syrup to 241 degrees F. Add the pine nuts and caramelize. Then, let it cool down.
  6. Fill a tart mould (8 in diameter) with the cookie dough. Cook.
  7. Let it cool down. Then, garnish with the creme brulee with the orange tree flower. Cook for 45 minutes at 203 degrees F. Once it comes out of the oven, sprinkle with caramelized pine nuts and powdered sugar. Serve warm.
Restaurant
Name:
L'Oasis
Phone:
+33 4 93 49 95 5
Website:
www.oasis-raimbault.com
Address:
Rue Jean-Honore Carle
City:
Mandelieu-La Napoule
Country:
Fr
Overview:
""Perfectly situated between Cannes and Saint-Raphael, in close distance to the port and castle from La Napoule, the restaurant ''L'Oasis'' deserves its name. The inside court is a fascinating symphony to tropical plants, a cascade refreshing the area. After obtaining 2 Michelin stars at Gerard Pangaud's in Paris, Stephane Raimbault spent 10 years in Japan, fascinating abroad with his special talents of the French cuisine and art de vivre. Returning to France, Stephane Raimbault came back to his roots. Together with his two brothers, he took over the prestigious 3-Michelin-star establishment from Louis Outhier, a student from Fernand Point. Just aside of their restaurant, you can purchase fresh bread, traditional fougasse and confectioneries, prepared by Francois Raimbault. ""
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