Orange Tart With Orange Glaze And Candied Oranges

Recipe Ingredients

1		Blind-baked 10" tart shell
2		Seville oranges - zest of
2		Seville oranges - juice of
1/2 cup	99g / 3.5oz	Sugar
3		Egg yolks - beaten
3 cups	711ml	Heavy cream
		Sauce
2 cups	474ml	Fresh Seville orange juice
		One Seville orange - zest of
1/4 cup	49g / 1.7oz	Sugar
2 tablespoons	30ml	Cornstarch - mixed with
1 tablespoon	15ml	Water - to form a slurry
		Whipped cream - in a pastry bag
		With star tip - (flavor the cream with an
		Orange simple syrup)
12		Candied orange slices
		Fresh mint sprigs
		Powdered sugar - in a shaker

Recipe Instructions

Preheat the oven 350F.

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 2 to 3 minutes, or until the sauce has thickened. If the sauce is too thick, add a little water.

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.

This recipe yields 10 to 12 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK

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