Ingredients for the tart

750 ml cream
6 Stk yolk
90 g caster sugar
slice of an orange
20 ml orange juice
1 cl SPITZ Inländerrum  


Ingredients for the berry compote

60 g berry mix
2 g vanilla sugar
1 cl SPITZ Inländerrum
10 caster sugar
20 ml orange juice
3 g cornflour


Ingredients for rum sabayon

4 cl SPITZ Inländerrum
8 cl white wine
50 g caster sugar
2 Stk yolk
10 g vanilla sugar

Orange tart

Special Viennese dessert

  1. Give all ingredients for the tart in a bowl and mix them well. Afterwards, fill it in Silicone form, cocotte or dariole mould. Now let it falter in a water bath in the oven at 120 °C for 30 minutes. Then let it cool down. 
  2. Caramelize sugar in a pot, deglaze it with orange juice and Inländrrum and cook it up with berries. Stir the cornflour smoothly with some Inländerrum and stir it in the hot berry compote.
  3. Beath the yolk into a foam with white wine, Inländerrum, sugar and vanilla sugar over the steam.
  4. Dredge it with brown sugar and caramelize it with a bunsen brner or a blowlamp. Serve it with cold berries and lukewarm Sabayon.


Baking time: 30 min at 120 °C.