Vanilla Orange Tart Recipes

FRENCH ORANGE TART

Steps:

• Gather the ingredients.
• In a small bowl, mix the flour, sugar, and salt.
• Using a pastry cutter , large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
• Sprinkle the cold water onto the mixture and toss a few times gently, just until it forms a ball that holds together.
• Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
• Preheat an oven to 375 F. Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan. Fit the circle into the bottom and up the sides of the pan.
• Line the dough with pie weights or dried beans and bake it for 15 minutes.
• Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tart pan, to cool.
• Gather the ingredients.
• In a double boiler or a medium-size saucepan set a large pan of simmering water, stir together 8 tablespoons butter and the crème fraiche. Once this mixture is thoroughly combined, set it aside.
• In a separate pan set over the double boiler, whisk together the eggs, egg yolks , and sugar.
• Stir the orange juice into the mixture and cook, constantly stirring for 3 minutes.
• Add the orange zest and butter-crème fraiche mixture to the eggs and cook, constantly stirring for 3 minutes.
• Pour the orange filling into the prepared pastry and bake it for 25 to 30 minutes until it turns golden brown and the filling is set.
• Allow the tart to cool in the pan on a wire rack for 15 minutes.
• Serve at room temperature, or chill in the refrigerator before serving.

VANILLA BEAN HONEYBELL ORANGE TART WITH CHOCOLATE-SPICED CITRUS MERINGUE

Steps:

• Preheat oven to 325 degrees F.
• Whip the egg yolks until thick. Add the condensed milk and slowly add the juice and vanilla bean and mix well until blended. Pour the mixture into the pre-baked shell and bake for 8 to 10 minutes. Once the pie is ready let cool and set aside in refrigerator.
• To make the meringue, dissolve the egg whites and sugar together over a double boiler. Whip on high speed until volume increases and meringue has medium peaks. Add the cocoa and the spices and fold until all ingredients are well incorporated.
• To serve, top the pie with the meringue and torch the meringue or place in broiler to slightly brown the top.