Bake this citrusy tart made using orange juice, poppy seed, whipping cream and garnished with edible flowers – delicious dessert for your guests.
Crust
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1
-
egg yolk
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1 1/2
-
to 2 tablespoons orange juice
-
1 1/4
-
cups all-purpose flour
-
1/3
-
cup powdered sugar
-
1
-
tablespoon poppy seed
-
1
-
teaspoon grated orange peel
-
1/2
-
cup butter, chilled, cut into pieces
Filling
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6
-
eggs
-
1
-
cup sugar
-
3/4
-
cup orange juice
-
1/4
-
cup lemon juice
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1/2
-
cup butter, cut into pieces
Topping
-
3/4
-
cup whipping cream
-
1
-
tablespoon powdered sugar
-
-
Edible flowers
Steps
-
1
Heat oven to 350°F. In small bowl, blend egg yolk with 1 tablespoon of the orange juice. Place in food processor bowl with metal blade.
-
2
Add flour and all remaining crust ingredients except remaining orange juice; process until mixture is crumbly. With food processor running, add enough orange juice to form dough. Press dough in bottom and up sides of ungreased 10-inch tart pan with removable bottom. If dough is sticky, flour hands.
-
3
Bake at 350°F. for 17 to 22 minutes or until edges are light golden brown. Cool 1 hour or until completely cooled.
-
4
Meanwhile, in medium saucepan, combine all filling ingredients except butter; beat with wire whisk until well mixed. Cook over medium-low heat until mixture begins to bubble and is very thick, stirring constantly. Remove from heat. Stir in 1/2 cup butter until melted. If desired, strain filling. Pour into nonmetal bowl. Cover; refrigerate 1 hour or until completely cooled.
-
5
Pour cooled filling into cooled crust. Refrigerate at least 2 hours to set.
-
6
Beat whipping cream with powdered sugar until soft peaks form. Pipe around outside edge of tart. Garnish with edible flowers.
-
1
Heat oven to 350°F. In small bowl, blend egg yolk with 1 tablespoon of the orange juice. Place in food processor bowl with metal blade.
-
2
Add flour and all remaining crust ingredients except remaining orange juice; process until mixture is crumbly. With food processor running, add enough orange juice to form dough. Press dough in bottom and up sides of ungreased 10-inch tart pan with removable bottom. If dough is sticky, flour hands.
-
3
Bake at 350°F. for 17 to 22 minutes or until edges are light golden brown. Cool 1 hour or until completely cooled.
-
4
Meanwhile, in medium saucepan, combine all filling ingredients except butter; beat with wire whisk until well mixed. Cook over medium-low heat until mixture begins to bubble and is very thick, stirring constantly. Remove from heat. Stir in 1/2 cup butter until melted. If desired, strain filling. Pour into nonmetal bowl. Cover; refrigerate 1 hour or until completely cooled.
-
5
Pour cooled filling into cooled crust. Refrigerate at least 2 hours to set.
-
6
Beat whipping cream with powdered sugar until soft peaks form. Pipe around outside edge of tart. Garnish with edible flowers.
Expert Tips
The filling for this tart is similar to lemon curd, except the orange juice sweetens the flavor.
For a smooth filling, beat the eggs well and mix them thoroughly with the other ingredients. If the eggs aren’t beaten well enough before cooking, small bits of cooked egg white can appear. If necessary, strain the filling to remove these bits.
Any edible flower decorates this tart nicely, but small violas or “Johnny jump-ups” are perfect; they look like tiny pansies. Only non-toxic flowers grown without chemicals are edible. Look for them near the packaged herbs in the produce section of the grocery store.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 220
% Daily Value
- Total Fat
- 24g
- 37%
-
- Saturated Fat
- 14g
- 70%
- Cholesterol
- 185mg
- 62%
- Sodium
- 200mg
- 8%
- Total Carbohydrate
- 34g
- 11%
-
- Dietary Fiber
- 1g
- 4%
- Sugars
- 23g
- Protein
- 6g
- Vitamin A
- 60%
- 60%
- Vitamin C
- 15%
- 15%
- Calcium
- 6%
- 6%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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