Nora Daza’s youngest daughter, Nina Daza-Puyat, reintroduces an iconic Filipino cookbook to a new generationAu Bon Vivant Orange Tart2 cups all-purpose flour½ cup sugar¼ cup butter, cubed¼ cup shortening1 piece egg, beaten1 tablespoon cold waterOrange Topping:1 ½ cups sugar1 ½ cups water3-4 seedless oranges, sliced thinly with the rindCrème Pâtissière (pastry cream):¼ cup sugar⅓ cup cornstarch1 tablespoon all-purpose flour5 pieces egg yolks2 ½ cups full-cream milk¼ teaspoon vanilla extract2 tablespoons Cointreau (orange liqueur)Gelatin Glaze:1 tablespoon unflavored gelatin½ cup cold water½ cup orange syrup (from boiling oranges)1 teaspoon Cointreau1. Prepare Pâte Sucrée: In a bowl, blend flour, and sugar. Cut in butter and shortening with a pastry blender or two dinner knives. Pour in beaten egg and water. Stir with a fork to moisten flour evenly, then gather pieces to compress and form into ball of dough. Wrap dough in plastic cling wrap and leave to rest in the refrigerator for 20-30 minutes.2. Roll out chilled dough evenly between two sheets of wax paper. Invert a 9-inch pie plate on the dough and cut into a size 1-inch bigger than the pie plate.3. Fit the dough onto the pie plate. Fold edges and flute or crimp around the rim. Prick bottom crust lightly with a fork. To prevent dough from puffing up, put a sheet of baking paper and spread some dried beans on top.4. Bake pie crust in a preheated 375 degree fahrenheit oven for 30-40 minutes, or until lightly browned. Leave to cool.5. Prepare the Orange Topping: Combine the sugar and water in a medium saucepan. Simmer over medium heat. Once sugar is dissolved, add the sliced oranges. Turn heat to low and simmer for 1 hour.6. Prepare the Crème Pâtissière: In a saucepan, combine sugar, cornstarch, flour, and egg yolks. Pour milk and stir with a whisk. Cook over low-medium heat until thick. Turn heat off and stir in vanilla and Cointreau. Transfer cream to a bowl to cool. Cover with plastic cling wrap on the surface to prevent skin from forming on top.7. Remove orange slices from the pan and arrange on a baking sheet or tray to dry out for 30 minutes to an hour. Reserve ½ cup of the orange syrup.8. Prepare the Gelatin Glaze: Combine gelatin with cold water and leave to bloom for a few minutes. Add reserved orange syrup and heat for 1-2 minutes. Remove from heat and stir in Cointreau.9. Pour cream filling into the baked crust and smoothen the top. Arrange orange slices in a circular pattern over the filling. Brush orange topping with the gelatin glaze. Chill Au Bon Vivant Orange Tart before serving.Variation: For an easier, but mildly flavored Orange Tart, use canned Mandarin oranges instead of fresh oranges. Skip steps 5 and 7. Use syrup from the can to make the gelatin glaze.
