Orange Chiffon Tart

Pastry:

Combine the flour, butter and sugar in a food processor and process to a coarse meal. Add the egg yolks, water and orange zest (rind) and pulse until the mixture comes together. Remove from the processor and wrap in plastic wrap. Refrigerate for 30 minutes.

Preheat oven to 350 degrees F.

Roll out the pastry to line a 10-inch tart pan that has a removable base. Place a piece of foil, parchment or waxed (greaseproof) paper over the pastry and scatter with baking weights, dried beans or rice.

Bake for 15 minutes.

Remove the tart shell from the oven and remove the weights and paper. Brush the pastry with a little beaten egg white and return to the oven. Bake for 10-15 minutes, until golden. Remove from the oven and allow to cool.

Orange Filling:

Juice the oranges and strain the juice through a sieve to remove all of the pith. Place in a a nonaluminum saucepan with the eggs and sugar. Whisk together over low heat until the mixture thickens enough to coat the back of a wooden spoon.

Place the mixture in a food processor. With the motor running, add the butter cubes, piece by piece. When all of the butter is worked in, pour the mixture into the pastry shell. Cover with plastic wrap and refrigerate for 2 hours.

Topping:

Slice the oranges as thinly as possible and remove any seeds. Combine the sugar and water in a saucepan and stir over low heat to dissolve the sugar. Bring to a boil and remove from the heat.

Using a pair of tongs, dip each slice of orange in the syrup and place on a wire rack. Allow to cool slightly.

Remove the tart from the refrigerator, remove plastic wrap and arrange the orange slices decoratively over the top. Serve immediately with cream.