Orange Blossom Almond Cream Tart

Orange Blossom Almond Cream Tart might be a good recipe to expand your side dish repertoire. One serving contains 499 calories, 6g of protein, and 37g of fat. This recipe serves 4 and costs 70 cents per serving. A mixture of wheat flour, orange blossom water, ice water, and a handful of other ingredients are all it takes to make this recipe so yummy. 58 people found this recipe to be yummy and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Love and Olive Oil. From preparation to the plate, this recipe takes around 3 hours. With a spoonacular score of 20%, this dish is rather bad. If you like this recipe, you might also like recipes such as Apricot Almond Orange Tart With White Chocolate Cream, Almond and Orange Blossom Croquants Cookies, and Cook the Book: Almond-Chocolate Spritz Cookies with Orange Blossom Water.

Servings: 4

Preparation duration: 150 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For crust, whisk together flour, powdered sugar, and salt in a bowl. Add butter cubes and cut into flour mixture with a pastry cutter until butter is broken up into pea-sized chunks. Alternatively, you can pulse briefly in the bowl of a food processor. Sprinkle over 1 tablespoon of ice water and mix with a fork until just incorporated. Add more water just as needed until dough comes together in a crumbly, shaggy, mass. Turn out onto a piece of plastic wrap and gather into a ball. Wrap tightly and refrigerate for at least 30 minutes.On a lightly floured surface, roll out crust into a round approximately 8 inches in diameter. Gently ease crust into a 6 or 7-inch tart pan with removable bottom or tart ring positioned on a parchment-lined baking sheet. Trim edges with kitchen shears or by rolling over the edges with a rolling pin. Dock bottom of crust with a fork. Place crust in freezer for 30 minutes.Preheat oven to 350 degrees F. Line crust with crumpled parchment paper or a paper coffee filter. Fill with pie weights (you can also use dried rice or beans). Bake for 15 minutes or until set, then remove pie weights and parchment and return to oven for 10 to 15 minutes more, or until lightly golden brown in color. Remove from oven and let cool on a wire rack.For filling, combine eggs, sugar, orange juice, and orange zest in a blender or food processor. Mix until smooth and sugar is dissolved.Pour mixture into a medium saucepan. Wash out blender or food processor canister (you'll use it again later and don't want any raw eggs in there). Whisk egg and orange mixture over medium-low heat, until thickened and just beginning to bubble, whisking regularly to prevent scalding.Pour thickened mixture back into clean blender or food processor. Add orange blossom water and almond extract and mix to combine. Add butter cubes and blend until thick, shiny, and completely smooth. Pour into baked and cooled crust. Refrigerate until set, at least 1 hour or overnight. Garnish with candied orange slices, if desired, before slicing and serving.

 

Step by step:

1. For crust, whisk together flour, powdered sugar, and salt in a bowl.

2. Add butter cubes and cut into flour mixture with a pastry cutter until butter is broken up into pea-sized chunks. Alternatively, you can pulse briefly in the bowl of a food processor. Sprinkle over 1 tablespoon of ice water and mix with a fork until just incorporated.

3. Add more water just as needed until dough comes together in a crumbly, shaggy, mass. Turn out onto a piece of plastic wrap and gather into a ball. Wrap tightly and refrigerate for at least 30 minutes.On a lightly floured surface, roll out crust into a round approximately 8 inches in diameter. Gently ease crust into a 6 or 7-inch tart pan with removable bottom or tart ring positioned on a parchment-lined baking sheet. Trim edges with kitchen shears or by rolling over the edges with a rolling pin. Dock bottom of crust with a fork.

4. Place crust in freezer for 30 minutes.Preheat oven to 350 degrees F. Line crust with crumpled parchment paper or a paper coffee filter. Fill with pie weights (you can also use dried rice or beans).

5. Bake for 15 minutes or until set, then remove pie weights and parchment and return to oven for 10 to 15 minutes more, or until lightly golden brown in color.

6. Remove from oven and let cool on a wire rack.For filling, combine eggs, sugar, orange juice, and orange zest in a blender or food processor.

7. Mix until smooth and sugar is dissolved.

8. Pour mixture into a medium saucepan. Wash out blender or food processor canister (you'll use it again later and don't want any raw eggs in there).

9. Whisk egg and orange mixture over medium-low heat, until thickened and just beginning to bubble, whisking regularly to prevent scalding.

10. Pour thickened mixture back into clean blender or food processor.

11. Add orange blossom water and almond extract and mix to combine.

12. Add butter cubes and blend until thick, shiny, and completely smooth.

13. Pour into baked and cooled crust. Refrigerate until set, at least 1 hour or overnight.

14. Garnish with candied orange slices, if desired, before slicing and serving.

Nutrition Information:

covered percent of daily need