1 Blind-baked 10-inch tart
-shell
Zest of 2 Seville oranges
Juice of 2 Seville oranges
1/2 c Sugar
3 Egg yolks, beaten
3 Cups heavy cream
12 Candied orange slices
For the sauce:
2 c Fresh Seville orange juice
Zest of one Seville orange
1/4 c Sugar
2 tb Cornstarch plus 1 tablespoon
-water; to form a slurry
Whipped cream in a pastry
-bag with star ti; (flavor
-th orange simple syrup)
Fresh mint sprigs
Powdered sugar in shaker
Preheat the oven 350 degrees. 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.. 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 2-3
minutes, or until the sauce has thicken. If the sauce is too thick, add a
little water.
Yield: 10-12 servings
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.
Yields
1 Servings