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Orange Tart With Orange Glaze And Candied Oranges

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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


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