Orange Chiffon Tart

  • Active Time 15m
  • Total Time 3h 10m

Serves 10

ingredients

  • Pastry
  • 2 cups all-purpose flour
  • 11 tablespoons cold unsalted butter, cut into cubes
  • 2 tablespoons sugar
  • 2 egg yolks
  • 1 tablespoon cold water
  • 1 tablespoon grated orange zest
  • 1 egg white, beaten
  • Orange Filling
  • 6 juice oranges
  • 6 eggs
  • 1/2 cup sugar
  • 16 tablespoons unsalted butter, cut into cubes
  • Topping
  • 4 oranges
  • 1 cup sugar
  • 3/4 cup water
  • Heavy cream, for serving

directions

Pastry:

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

Preheat the oven to 350 degrees F.

Roll out the pastry to 1/4-inch thickness. Line a 10-inch tart pan with a removable base with the pastry. Place a piece of foil or parchment 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 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 non-reactive 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, 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 thin 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.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2817

nutrition information per serving

597 calories; 35g total fat; 254mg cholesterol; 50mg sodium; 64g carbohydrates; 4g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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