Cream Tart with Oranges, Honey, and Toasted-Almond Crust
Cream Tart with Oranges, Honey, and Toasted-Almond Crust might be just the dessert you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 328 calories, 7g of protein, and 20g of fat each. A mixture of almonds, egg yolks, egg yolk, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes. Try Cream Tart with Oranges, Honey, and Toasted-Almond Crust, Chocolate Cherry Tart with Toasted Almond Crust (Gluten Free, Paleo + Vegan), and
Brush melted butter over bottom(not sides) of 9-inch-diameter tart pan withremovable bottom. Blend flour, almonds,sugar, and salt in processor until nuts arefinely ground.
Add 6 tablespoons dicedbutter. Blend until mixture resembles coarsemeal.
Add yolk. Blend until dough comestogether in moist clumps. Press doughevenly onto bottom and up sides of pan.Pierce dough all over with fork. Freeze untilfirm, at least 30 minutes. DO AHEAD: Can bemade 1 day ahead. Keep frozen.
Bake crust untildeep golden brown (crust will puff slightly),about 18 minutes.
Transfer crust to rack andcool completely.
Place 2teaspoons water in small cup.
Let stand until gelatin softens,10 to 12 minutes.
Whisk yolks, sugar, cornstarch, andorange peel in medium bowl to blend. Bringmilk to simmer in heavy medium saucepanover medium heat. Gradually whisk hot milkinto yolk mixture. Return to same saucepan.
Whisk until custard thickens and boils,about 2 minutes.
Addgelatin mixture and whisk until dissolvedand custard is smooth.
Transfer custard to another mediumbowl.
Let cool to room temperature, stirringoccasionally, about 30 minutes (custard willbe very thick).
Beat cream in medium bowl until peaksform.
Whisk custard until smooth. Foldwhipped cream into custard in 3 additions.
Transfer filling to crust. Chill tart until fillingsets, at least 3 hours and up to 8 hours.
Cut 1/3 inch off top and bottom of eachorange. Stand 1 orange on flat end.
Cutoff all peel and pith, following contour offruit. Working over bowl, cut betweenmembranes, releasing orange segments.
Gently slide tip of small knife betweencrust and sides of pan to loosen crust. Pushup tart pan bottom, releasing tart.
Transfer toplates. Arrange several orange segmentsatop each wedge of tart; drizzle with honeyand serve.