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Ingredients Jump to Instructions ↓

  1. 1 Blind-baked

  2. 10" tart shell

  3. Zest of 2 Seville oranges

  4. Juice of 2 Seville oranges

  5. 1/2 cup 99g / 3 1/2oz Sugar

  6. 3 Egg yolks - beaten

  7. 3 cups 711ml Heavy cream

  8. Sauce

  9. 2 cups 474ml Fresh Seville orange juice

  10. Zest of one Seville orange

  11. 1/4 cup 49g / 1.7oz Sugar

  12. 2 tablespoons 30ml Cornstarch - mixed with

  13. 1 tablespoon 15ml Water - to form a slurry

  14. Whipped cream - in a pastry bag

  15. With star tip (flavor the cream with an

  16. Orange simple syrup)

  17. 12 Candied orange slices

  18. Fresh mint sprigs

  19. Powdered sugar - in a shaker

Instructions Jump to Ingredients ↑

  1. Preheat the oven 350 degrees.

  2. In a mixing bowl, whisk the orange zest, orange juice, and sugar together, to dissolve the sugar. Whisk in the beaten egg yolks and cream. Pour the custard into the prepared shell. Bake for 45 minutes to 1 hour, or until the custard is set, in a water bath. Remove from the oven and chill.

  3. For the sauce, in a sauce pan, bring 2 cups orange juice, zest of one orange, and sugar up to a boil. Whisk the cornstarch slurry into the liquid. Reduce the heat and cook for 2 to 3 minutes, or until the sauce has thickened. If the sauce is too thick, add a little water.

  4. Place a slice of the tart in the center of the plate. Drizzle the sauce over the tart. Garnish with the whipped cream, candied orange slices, and mint.

  5. This recipe yields 10 to 12 servings.

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