Orange tart with orange glaze & candied oranges

Yield: 10 servings

Measure Ingredient
1.00 \N blind-baked 10 tart shell
1 \N zest of 2 seville oranges
1 \N juice of 2 seville oranges
½ cup sugar
3.00 \N egg yolks; beaten
3.00 cup heavy cream
1 \N === sauce ===
2.00 cup fresh seville orange juice
1 \N zest of one seville orange
¼ cup sugar
2.00 tablespoon cornstarch; mixed with
1.00 tablespoon water; to form a slurry
1 \N whipped cream; in a pastry bag
1 \N with star tip; (flavor the cream with an
1 \N orange simple syrup)
12.00 \N candied orange slices
1 \N fresh mint sprigs
1 \N powdered sugar; in a 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 to 3 minutes, or until the sauce has thickened. If the sauce is too thick, add a little water. 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. This recipe yields 10 to 12 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2375 broadcast 05-29-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-06-1997

Recipe by: Emeril Lagasse

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