Recipe - Orange Tart With Orange Glaze And Candied Oranges

1 Blindbaked 10inch tart
shell
Zest of 2 Seville oranges
Juice of 2 Seville oranges
One half cup Sugar
3 Egg yolks, beaten
3 Cups heavy cream
12 Candied orange slices
For the sauce:
2 cup Fresh Seville orange juice
Zest of one Seville orange
One fourth cup Sugar
2 tablespoon Cornstarch plus 1 tablespoon
water; to form a slurry
Whipped cream in a pastry
bag with star ti; (flavor
th 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 23
minutes, or until the sauce has thicken. If the sauce is too thick, add a
little water.

Yield: 1012 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 MCRecipe Digest V1 #280

Date: Tue, 5 Nov 1996 10:11:50 0500

From: Meg Antczak meginny@frontiernet.net