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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|Serving Size: 1 Serving (2571g)|
|Recipe Makes: 1|
|Calories from Fat: 3027 (43%)|
|Amt Per Serving||% DV|
|Total Fat 336.3g||448 %|
|Saturated Fat 167.8g||839 %|
|Monounsaturated Fat 119.1g|
|Polyunsanturated Fat 30.5g|
|Cholesterol 5688.2mg||1750 %|
|Sodium 1515.9mg||52 %|
|Potassium 2504.7mg||66 %|
|Total Carbohydrate 951.8g||280 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 940.2g|
|Protein 86.3g||123 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7040
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