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 c 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 tb Cornstarch plus 1 tablespoon
Water to form a slurry
Whipped cream in a pastry
Bag with star tip (flavor
The cream with an
Orange simple syrup)
Fresh mint sprigs
Powdered sugar in shaker
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 to 3 minutes, or until the sauce has thicken. If the
sauce is too thick, add a little water.
Yield: 10 to 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.
ESSENCE OF EMERIL SHOW#EE2375
Yields
4 servings