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Ingredientes
- 1 x Blind-baked 10" tart shell
- Â Â Zest of 2 Seville oranges
- Â Â Juice of 2 Seville oranges
- 1/2 c. Sugar
- 3 x Egg yolks beaten
- 3 c. Heavy cream
- 2 c. Fresh Seville orange juice
- Â Â Zest of one Seville orange
- 1/4 c. Sugar
- 2 Tbsp. Cornstarch mixed with
- 1 Tbsp. Water to create a slurry
- Â Â Whipped cream in a pastry bag
- Â Â with star tip (flavor the cream with an orange simple syrup)
- 12 x Candied orange slices
- Â Â Fresh mint sprigs
- Â Â Powdered sugar in a shaker
Direcciones
- 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 min to 1 hour, or possibly till the custard is set, in a water bath. Remove from the oven and chill.
- For the sauce, in a sauce pan, bring 2 c. 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 min, or possibly till the sauce has thickened. If the sauce is too thick, add in 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 10 servings | |
| Calories 188 | |
| Calories from Fat 117 | 62% |
| Total Fat 13.32g | 17% |
| Saturated Fat 8.29g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 14mg | 1% |
| Potassium 27mg | 1% |
| Total Carbs 17.46g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 15.03g | 10% |
| Protein 0.74g | 1% |
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