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Receta Tangerine Tart With Cookie Crust
by Global Cookbook

Tangerine Tart With Cookie Crust
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Ingredientes

  • 2 lrg Large eggs
  • 2/3 c. granulated sugar
  • 1 Tbsp. grated tangerine peel
  • 1/2 c. tangerine juice
  • 5 1/2 Tbsp. lemon juice
  • 1/4 c. half-and-half (light cream)
  •     Cookie Crust (see recipe)
  • 3/4 c. whipping cream
  • 2 Tbsp. powdered sugar
  • 1 tsp vanilla

Direcciones

  1. In a bowl, with a mixer on high speed, beat Large eggs and granulated sugar till well blended. Add in 2 tsp. tangerine peel, tangerine juice, lemon juice, and half-and-half. Beat till blended. Pour into baked Cookie Crust.
  2. Bake in a 325 degree oven till filling no longer jiggles in the center when pan is gently shaken, 30 to 40 min. Let cold completely on a rack, about 1 hour.
  3. In a bowl, combine whipping cream, remaining 1 tsp. tangerine peel, powdered sugar, and vanilla. Beat with a mixer on high speed just till cream holds soft mounds.
  4. Cut tart into wedges. With a wide spatula, transfer to plates. Spoon flavored whipped cream proportionately onto portions.
  5. This recipe yields 8 to 10 servings.
  6. Comments: Liz Strongman likes to end a rich holiday meal (for her family, it's often prime rib and garlic mashed potatoes) with this not-too-sweet citrus tart. Bake the tart (through step 2) up to 1 day ahead; refrigerateairtight.