Chocolate doesn’t have the market on decadent desserts…this dreamy, refreshing tart is a total indulgence! A wonderful holiday dessert, it’s easy to make and makes a great showing at dinner parties. Garnish it with shavings of dark chocolate for extra decadence!
The fresh, vibrant flavor of Pittman & Davis Navel Oranges is the star of this rich tart. Be sure to juice the orange no more than half an hour before making the filling – Navel Orange juice is delicious, but because it contains limonin (an antioxidant) it sours fairly quickly and so should be used while fresh as possible. Makes 8 servings.
Ingredients:
- 4 Pittman & Davis Navel Oranges
- ½ c. granulated sugar
- 5 large egg yolks, beaten
- ½ c. heavy cream
- ⅓ c. powdered sugar
- 1 refrigerated pie crust, softened
Directions:
- Preheat oven to 450°F. Prepare a 10″ tart pan with removable bottom with one refrigerated pie crust, trimming edges if necessary. Bake until light golden brown (about 9-11 minutes). Remove from oven and cool completely (about 30 minutes).
- Reduce oven temperature to 350°F.
- Juice and zest one of the oranges and grate the zest. In a large mixing bowl, whisk together ¼ cup fresh orange juice, one teaspoon grated orange zest and sugar until sugar dissolves. Add egg yolks and cream; whisk until well blended. Pour mixture into prepared pie shell and bake until set (about 30 minutes).
- Allow tart to cool completely, then cover and refrigerate until well-chilled (at least 3 hours).
- Thinly slice remaining three oranges. Pat orange slices well with paper towels before arranging around the surface of the tart. Sprinkle with powdered sugar and serve.
NOTE: Store leftovers in refrigerator.
