Tuesday, April 12, 2011

Creamy Orange Tart


If you're looking for a delicious, easy, make ahead dessert for Easter, check this out.  This Creamy Orange Tart is so easy, you won't even have to turn on your oven.  The refreshing, fruity goodness definitely says spring!

Start by processing 20 chocolate sandwich cookies into fine crumbs.  With the food processor running, add 1/3 cup melted butter.

I dont' have a tart pan so I lined a cake pan with foil and lightly sprayed it with non-stick spray.

Press the cookie mixture into the prepared pan and refrigerate.

The filling starts with an orange curd.  Heat 1 cup of orange juice, 1 Tbs. orange zest, and 1 cup sugar in a non-aluminum pan until boiling.  In a bowl, temper 4 egg yolks with some of the juice mixture.  Combine it all in the sauce pan and simmer, whisking constantly, for 10-12 minutes.  It will thicken as it cooks.

Add 1/2 cup of butter, one Tbs. at at time.  Whisk after each addition.

Pour the warm curd into a bowl and cover with plastic wrap.  Place the wrap directly on the curd to prevent a skin from forming and chill.

In a mixer, beat the softened cream cheese until light and fluffy.

Add 4 oz. melted white chocolate and beat until combined.

Add the chilled orange curd and beat until combined.

Spoon into the prepared crust.

I froze the tart at this point so it would remove easily from my foil liner.  If you prepared yours in a tart pan, refrigeration is sufficient.  This is a great dessert to prepare ahead of time.  Cover it with plastic wrap and it can be kept frozen for several days until you need it.  Just remember to remove it from the freezer in plenty of time to thaw and add the final touch.

The last step is to spread a thin layer of orange marmalade over the top of the tart.  This is best served cold, but not frozen.

Here is a printable for you.
Creamy Orange Tart

I hope you'll give this one a try. 

Frostine