Orange Tart with Orange Glaze and Candied Oranges

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Try this Orange Tart with Orange Glaze and Candied Oranges recipe, or contribute your own.


For the sauce:
Zest of one Seville orange
sprigs Fresh mint
Zest of 2 Seville oranges
Whipped cream; in a pastry pipe
3 Egg yolks; beaten
Juice of 2 Seville oranges
3 c heavy cream
2 c Fresh Seville orange juice
Powdered sugar; in shaker
1/4 c Sugar
2 tb Cornstarch; plus 1 tablespoon
1/2 c Sugar
1 10-in diameter tart shell; Blind-baked
12 Candied orange slices

Original recipe makes 1



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

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Calories Per Serving: 7040 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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