BLOOD ORANGE TART WITH CARDAMOM PASTRY CREAM
Categories Dairy Egg Fruit Dessert Bake Orange Spice Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 19
Steps:
- For crust:
- Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and yolk in small bowl. Add to dry ingredients and blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 1 hour and up to 1 day.
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce dough all over with fork. Freeze crust 30 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer to rack and cool.
- For pastry cream:
- Bring milk and cardamom to boil in medium saucepan over medium-high heat. Remove from heat. Cover and let steep 15 minutes. Strain milk into bowl. Whisk yolks, sugar and flour in medium bowl to blend. Gradually whisk in milk. Return to saucepan and cook over medium heat until pastry cream thickens and boils, whisking constantly, about 5 minutes. Whisk in butter, then vanilla. Transfer to bowl. Press plastic wrap onto surface. Chill until cold, at least 4 hours and up to 1 day.
- For topping:
- Cut peel and white pith from oranges. Slice into 1/4-inch-thick rounds. Drain rounds on paper towels. Whisk preserves and grenadine, if desired, in small bowl to blend. Spread pastry cream evenly in tart crust. Arrange oranges in overlapping concentric circles on pastry cream. Brush apricot glaze over oranges. Chill until set, about 15 minutes. (Can be made 6 hours ahead; keep refrigerated.)
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Benjamin Jr
[email protected]I'm looking for a vegan version of this recipe. Do you have any suggestions?
Nauman fiaz
[email protected]I don't have a tart pan. Can I use a different type of pan?
Gerardo Flores
[email protected]This recipe is too complicated. I'm not sure I have the skills to make it.
Puseletso Ndoo
[email protected]I followed the recipe exactly, but my tart didn't turn out as well as yours. What did I do wrong?
Omshankar Mahara
[email protected]The tart was a bit too tart for my liking.
Markeith Marshall
[email protected]The pastry crust was too thick and dry.
Janae Thomas
[email protected]This tart is way too sweet for my taste.
Harry Ormerod
[email protected]I'm allergic to oranges. Is there a way to make this tart without them?
Ella Teco (Cookie_Queen1214)
[email protected]I'm not sure about the cardamom in the pastry cream. It seems like an odd flavor combination.
Bestgaming Legend
[email protected]I made this tart last night and it was a hit! My friends loved it.
Abraham Tumbey
[email protected]This tart looks so delicious! I'm going to have to try it soon.
Luis Caminero
[email protected]I'm definitely going to make this tart for my next dinner party.
Taraji Clayton
[email protected]This tart is stunning! I can't wait to try it.
Angel Musa
[email protected]I love the combination of blood oranges and cardamom. This tart is a perfect balance of sweet and tart.
Damian Lizarraga
[email protected]This was my first time making a tart, and it turned out great! The instructions were easy to follow and the tart was delicious.
Camilo Bautista
[email protected]I'm not usually a fan of blood oranges, but this tart changed my mind. The combination of the tart oranges and the sweet pastry cream was perfect.
Deandra Bermudez
[email protected]This blood orange tart was a delightful treat! The cardamom pastry cream added a unique and flavorful twist to the classic citrus tart. The tart was easy to make and turned out beautifully.