| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 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 | T | 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 |
INSTRUCTIONS
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. Recipe By :ESSENCE OF EMERIL SHOW#EE2375 Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 10:11:50 -0500 From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Faith without works is empty – and vica versa.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1562
Calories From Fat: 674
Total Fat: 76.3g
Cholesterol: 771mg
Sodium: 95.2mg
Potassium: 279.7mg
Carbohydrates: 207.2g
Fiber: 1.5g
Sugar: 150.2g
Protein: 17.6g