Orange Crumble Tart with Vanilla Bean

INGREDIENTS

1/2 cup

Granulated Sugar (Evaporated Cane Juice, 115 g)

1 cup

Unsalted Butter (room temperature, 2 sticks (230 g))

1 1/2 tsp

Vanilla Bean Paste or Vanilla Extract (I use Rodelle)

1 1/2 cups

All Purpose Flour (252 g)

1 cup

White Whole Wheat Flour (162 g)

1/4 tsp

Sea Salt

1 1/4 cups

Granulated Sugar (Evaporated Cane Juice, 222 g)

7 g

Organic Egg Yolks *See Notes (128)

2 tbsp

Orange Zest (2 large oranges (I used Cara Cara))

2/3 cup

Orange Juice from Zested Oranges (157 mL)

1/2 tsp

Vanilla Bean Paste or Vanilla Extract

7 tbsp

Unsalted Butter (room temperature, cut into 1/2-Tbs pieces (96 g))

1/4 tsp

Sea Salt

1 tbsp

Confectioners Sugar for dusting (AKA Powdered, 8-16 g)

Sweetened Vanilla Bean Whipped Cream (optional)