VANILLA ORANGE TART
Provided by Trisha Yearwood
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a food processor, process the vanilla wafers to crumbs. Pour in the melted butter and pulse until the crumbs are moistened.
- Press the crumbs into a 10-inch deep-dish tart pan to line the bottom and sides. Refrigerate for 10 minutes.
- In a medium bowl, whisk together the egg yolks, 1/4 cup of the sugar and the cornstarch. Set aside.
- In a small bowl, mix the gelatin with 2 tablespoons cold water. Set aside.
- In a medium saucepot, combine the milk with another 1/4 cup of the sugar and the vanilla bean. Bring to a boil over medium heat, whisking occasionally.
- A ladleful at a time, slowly pour the heated milk into the egg yolk mixture, whisking to temper the yolks. When half of the milk has been added, pour the hot egg mixture back into the saucepot, whisking constantly. Heat over medium heat, whisking constantly, until thickened and bubbles start appearing on the surface.
- Whisk the bloomed gelatin into the custard. Pour the custard through a fine-mesh strainer to remove any lumps or overcooked yolks.
- Pour the strained custard into the tart shell and refrigerate for 1 hour, until set.
- In a small saucepot, bring the orange juice and the remaining 1/2 cup sugar to a boil. Add the dried orange slices and simmer until syrupy, 10 minutes. Set aside to cool; the orange slices will continue to soften.
- Remove the tart from the refrigerator and decorate with the orange slices in a fan pattern. Drizzle the tart with some of the orange syrup.
- Place the tart back in the refrigerator for another hour, or until the candied oranges are set.
ORANGE TART WITH ORANGE CREAM AND PISTACHIOS
Active time: 30 min Start to finish: 45 min
Time 45m
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Unfold pastry sheet on a lightly floured surface and roll out pastry with a floured rolling pin into a 12-inch square. Brush off excess flour from top and bottom of square and from work surface. Trim a 3/4-inch-wide strip from all sides of square and reserve. Put pastry square on a baking sheet and prick all over with a fork. Brush pastry square with some of egg and arrange 1 strip on each edge of pastry square, overlapping strips at corners, to form a raised edge around pastry, and trim overhang. Brush strips with some of egg, then sprinkle pastry evenly with granulated sugar. Bake in middle of oven until golden brown, 15 to 17 minutes. Carefully slide pastry from baking sheet to a rack to cool, then gently flatten inner part of pastry with your palm if very puffed.
- Squeeze 2 tablespoons juice from 1 orange.
- Cut peel, including all white pith, from remaining 10 oranges with a sharp paring knife and cut each orange crosswise into 1/4-inch-thick slices. Arrange slices in 1 layer between paper towels to drain briefly.
- Whisk together cream cheese, confectioners sugar, vanilla, salt, and orange juice and spread evenly over center of pastry, spreading it to raised edges.
- Arrange oranges, overlapping, on pastry and sprinkle with pistachios.
MASCARPONE TART WITH HONEY, ORANGES, AND PISTACHIOS
Categories Mixer Citrus Dessert Bake Quick & Easy Orange Pistachio Honey Bon Appétit Kidney Friendly Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- To cool the crust quickly, place it on a rack, position a fan a few feet away (aiming toward the crust), and turn the fan on medium speed.
- Preheat oven to 400°F. Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom; fold sides in and press to extend sides 1/4 inch above rim of pan. Pierce crust all over with fork. Bake until golden brown, about 24 minutes. Cool completely on rack.
- Meanwhile, grate enough orange peel to measure 1 1/4 teaspoons. Cut off remaining peel and pith from oranges. Slice oranges into thin rounds, then cut rounds crosswise in half. Place orange slices on paper towels to drain slightly.
- Combine mascarpone, cream, sugar, 1 tablespoon honey, cardamom, and orange peel in medium bowl. Using electric mixer, beat just until blended and peaks form (do not overbeat or mixture will curdle). Spread filling evenly in cooled crust. Arrange orange slices atop tart in concentric circles; sprinkle with pistachios. Drizzle with remaining 1 tablespoon honey and serve.
FRESH ORANGE TART WITH LEMON CREAM
French fruit tarts are simple to make and let the flavor of the fruit shine through. Posted for Zaar World Tour 2006 Found on the internet.
Provided by Charlotte J
Categories Tarts
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees.
- Unfold the pastry and cut out a 10 or 11-inch circle. (use a 10-inch tart pan like a cookie cutter to cut out the circle.).
- Place the circle on a baking sheet that is lined with parchment paper.
- Prick the base all over with a fork and place in the refrigerator for 15 minutes.
- Beat the egg, remove the base from the fridge and brush with the beaten egg.
- Place in the oven and bake for 10 minutes.
- Cover the pastry round with another baking (cookie) sheet to weigh it down so that the base will stay flat and cook for another 5 minutes.
- Remove from oven and allow to cool completely.
- While the base is baking, zest one of the oranges.
- Then remove the skin from both of the oranges and cut into thin slice.
- Toss the orange slices with 1 tablespoon of the sugar.
- Pour 1/3 cup water into a small saucepan and stir in the remaining 7 tablespoons of sugar.
- Place over medium heat and cook, stirring occasionally to melt the sugar.
- Add the reserved zest and cook for 10 minutes.
- Using a slotted spoon, remove the zest from the sugar syrup and place on parchment paper to dry.
- Mix the lemon curd and mascarpone together.
- To serve:.
- Just before serving, spread the cooled base with the lemon/cheese mixture.
- Arrange the oranges on top and sprinkle with the candied orange zest.
Nutrition Facts : Calories 484.5, Fat 24.7, SaturatedFat 6.3, Cholesterol 52.9, Sodium 170.2, Carbohydrate 60.6, Fiber 2.5, Sugar 31.9, Protein 6.7
POMEGRANATE ORANGE TART WITH PISTACHIO SHORTBREAD CRUST
OMG this is so good. From Cooking Light magazine. It looks harder to make than it really is, and it is worth the effort. The "prep time" is for the time it takes for the filling to set.
Provided by agileangus
Categories Dessert
Time 4h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350.
- Place pistachios in a food processor. Process until almost ground. Add flour, powdered sugar and 1/4 teaspoon salt to processor. Pulse to combine. Add butter. Drizzle with oil. Pulse until mixture resembles coarse meal. It will be slightly "sandy".
- Press mixture into bottom and up sides of a 9 inch removable bottom tart pan coated with baking spray. Bake at 350 degrees for 25 to 30 minutes or until golden. Cool completely.
- Place blueberries in a medium saucepan. Mash with a potato masher. Add juice, 1/3 cup sugar, and cornstarch, stirring with a whisk. Bring to a low boil over medium high heat, stirring frequently. Reduce heat; simmer 1 minute or until thickened, stirring constantly.
- Place egg yolks in a medium bowl. Add 1/2 cup hot juice mixture to yolks, stirring with a whisk. Pour egg mixture into pan, bring to a boil over medium low heat. Cook 1 minute or until bubbly and thick, stirring constantly.
- Remove from heat. Strain through a sieve into a bowl. Stir in rind.
- Place bowl in a larger ice-filled bowl for 20 minutes or until cooled, stirring occasionally. Pour mixture into crust. Cover and chill 3 hours or until set.
- Place egg whites in a large bowl. Add vanilla, cream of tartar, and 1/8 teaspoons salt. Beat with mixer at high speed until soft peaks form.
- Combine 3/4 cup sugar and 1/3 cup water in a saucepan. Bring to a boil. Cook, without stirring, until a candy thermometer registers 250.
- Gradually pour hot sugar syrup in a thin stream over egg whites, beating a medium-low speed, then at high speed until stiff peaks form.
- Spread meringue over tart. Garnish with pomegranate arils.
Nutrition Facts : Calories 364.1, Fat 14, SaturatedFat 5.5, Cholesterol 65.2, Sodium 202, Carbohydrate 56.5, Fiber 1.2, Sugar 40, Protein 4.7
More about "orange tart with orange cream and pistachios recipes"
CLASSIC FRENCH ORANGE TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
PISTACHIO, ORANGE AND CARDAMOM TART RECIPE - GREAT …
From greatbritishchefs.com
MASCARPONE AND ORANGE TART WITH A PISTACHIO CRUST
From flourandflake.com
ORANGE RICOTTA TART RECIPE | GOOD FOOD
From goodfood.com.au
CREAM TART WITH ORANGES, HONEY, AND TOASTED-ALMOND …
From bonappetit.com
ORANGE AND PISTACHIO CAKE WITH ORANGE BUTTERCREAM …
From womanandhome.com
ORANGE AND PISTACHIO STRAWBERRY TART - BAKE FROM SCRATCH
From bakefromscratch.com
MASCARPONE TART WITH HONEY, ORANGES, AND PISTACHIOS
From bonappetit.com
MANDARIN ORANGE NO-BAKE TARTS - MAMA LATINA TIPS
From mamalatinatips.com
PISTACHIO, ORANGE AND CARDAMOM TART RECIPE | RECIPE | TART …
From pinterest.ca
ORANGE TART WITH RICOTTA AND VANILLA CREAM | LIL' COOKIE
From lilcookie.com
RICE TARTS ON ORANGE SAUCE | DINNER RECIPES & VIDEOS
From greatchefs.com
ORANGE CREAMSICLE TARTS - FINDING ZEST
From findingzest.com
MASCARPONE TART WITH HONEY, ORANGES AND PISTACHIOS | ORANGES
From bostonorganics.grubmarket.com
CREAM CHEESE TART WITH ORANGE, PISTACHIOS & CARDAMOM
From punchfork.com
ORANGE CREAM TART RECIPE | MYRECIPES
From myrecipes.com
BLOOD ORANGE AND PISTACHIO TART - LUCY WAVERMAN'S KITCHEN
From lucywaverman.com
FRESH ORANGE CREAM TART - THE WAY THE COOKIE CRUMBLES
From crumblycookie.net
ORANGE TART - A CITRUS TART UPGRADED WITH ORANGES - HORCHATA LATTE
From miminewman.com
BEST ORANGE MACADAMIA TARTS RECIPES - FOOD NETWORK
From foodnetwork.ca
CHOCOLATE TART WITH CRANBERRIES, ORANGE AND PISTACHIOS
From easypeasyfoodie.com
VOLCANO ORANGE TART WITH ORANGE CARAMEL SAUCE - MELISSAS.COM
From melissas.com
ORANGE CHOCOLATE GANACHE TART RECIPE - LOS ANGELES TIMES
From latimes.com
ORANGE TART RECIPE - TARTISTRY.COM DESSERTS
From tartistry.com
ORANGE CREAM TART WITH HAZELNUTS - LIL' COOKIE
From lilcookie.com
RECIPES/ORANGE-TART-WITH-ORANGE-CREAM-AND-PISTACHIOS …
From github.com
SEVILLE ORANGE TART - ONLY CRUMBS REMAIN
From onlycrumbsremain.com
ORANGE TART - AN EASY FRENCH TART RECIPE| GREEDY GOURMET
From greedygourmet.com
PISTACHIO, ORANGE AND CARDAMOM TART WITH GOAT’S MILK YOGURT
From deliciousmagazine.co.uk
BLOOD ORANGE MINI TARTS WITH PISTACHIO SHORTBREAD CRUST - LION'S …
From lionsbread.com
PISTACHIO CAKE WITH ORANGE SEGMENTS - GARLIC & ZEST
From garlicandzest.com
ORANGE MARSCAPONE TART RECIPE - PBS FOOD
From pbs.org
POMEGRANATE-ORANGE TART & PISTACHIO SHORTBREAD CRUST RECIPE
From myrecipes.com
ORANGE TART WITH ORANGE CREAM AND PISTACHIOS - LACTO OVO …
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love