Orange tart with orange glaze and candied oranges
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Blind-baked 10-inch tart | |
| Shell | ||
| Zest of 2 Seville oranges | ||
| Juice of 2 Seville oranges | ||
| ½ | cup | Sugar |
| 3 | Egg yolks, beaten | |
| 3 | cups | Heavy cream |
| 12 | Candied orange slices | |
| For the sauce: | ||
| 2 | cups | Fresh Seville orange juice |
| Zest of one Seville orange | ||
| ¼ | cup | Sugar |
| 2 | tablespoons | Cornstarch plus 1 tablespoon |
| Water to form a slurry | ||
| Whipped cream in a pastry | ||
| Bag with star tip (flavor | ||
| The cream with an | ||
| Orange simple syrup) | ||
| Fresh mint sprigs | ||
| Powdered sugar in shaker | ||
Directions
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 thicken. If the sauce is too thick, add a little water.
Yield: 10 to 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.
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