Orange Olive-Oil Tart with Tortas Ines Rosales, Polvorones and EVOO Cream
A deconstructed Spanish tart — an orange olive-oil cracker base, whipped olive-oil cream, and a polvorones crumble.
This dessert is the Spanish pantry assembling itself. No baking, no technique school — three pantry products, each already finished on its own, brought together so the sum tastes like a proper tart you would order in Sevilla. The orange tortas provide crunch and perfume, the polvorones provide sand, and the olive-oil cream threads them together. A little Fleur de Sel keeps the sugar honest.
Ingredients
- Orange Tortas Ines Rosales "Sweet Olive Oil Crisps" 6.3oz
- Traditional Polvorones "Almond Shortbread Cookies" 1.4 lb
- Hand-Harvested "Fleur de Sel" Salt from Ibiza | 5.3 oz Ceramic Pot
Preparation
- Whip 300 ml of very cold heavy cream to soft peaks. With the mixer running on low, drizzle in 45 ml of EVOO Picual in a slow stream, as you would an emulsion. Finish with 1 tbsp honey and half a teaspoon of vanilla paste. The cream will thicken to stiff peaks — do not overwhip.
- Refrigerate the olive-oil cream for at least 30 minutes before plating. It will firm up to a quenelle-able texture.
- Break 2 Tortas Ines Rosales (orange) into shards roughly the size of a fifty-cent coin.
- Crush 4 Polvorones into a coarse sand — leave some pea-sized chunks for texture. Do not blitz in a food processor; use a rolling pin over a kitchen towel.
- On each dessert plate, set one torta shard off-center as the base. Spoon a quenelle of the olive-oil cream on top. Surround the base with a half-moon of polvorones sand.
- Finish with a strip of candied orange peel, a drop of olive oil beaded on the cream, and two flakes of Fleur de Sel. Serve immediately — within five minutes the cream begins to weep.
Related Products
