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Orange Cream Tart Recipe
Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 1 cup heavy cream
- 1 cup fresh orange juice
- 1 tbsp orange zest
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
Topping:
- Whipped cream
- Fresh raspberries
- Mint leaves for garnish
- Powdered sugar for dusting
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs and sugar.
- Add the melted butter and mix until the crumbs are well coated and hold together when pressed.
- Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan.
- Bake for 8-10 minutes, or until the crust is lightly golden. Let it cool completely.
- Prepare the Filling:
- In a medium saucepan, combine the heavy cream, fresh orange juice, orange zest, and sugar.
- Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar.
- In a separate bowl, whisk the egg yolks and cornstarch until smooth.
- Gradually pour the hot orange mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and comes to a boil.
- Remove from heat and stir in the softened butter and vanilla extract until smooth.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until set.
- Decorate and Serve:
- Once the tart is set, garnish with a dollop of whipped cream, fresh raspberries, and mint leaves.
- Dust with powdered sugar before serving.
Enjoy your refreshing and creamy orange tart!
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