Orange Cream Tart
Source of Recipe
from circus recipes
List of Ingredients
for the crust:
40 vanilla wafers (about 5oz.)
2 tbsp. melted butter
1 large egg white
for the filling:
1 1/2 c. + 1/2 c. milk, separated
2/3 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
1 lightly beaten large egg
2 tbsp. orange flavored extract or orange flavored liqueur
1 tbsp. butter
2 tsp. grated orange rind
1 tsp. vanilla extract
1 12oz. container frozen whipped topping, thawed, (1 1/2c.)
1 tbsp. chopped nuts, optional Recipe
Preheat oven to 350. Coat a 9" round, removable bottom tart
pan with non stick cooking spray.
for the crust:
Place the cookies in a blender/processor and pulse until crumbs form.
Measure for 1 1/4 c. Set any remaining aside.
Mix the crumbs, butter and egg white together until moistened.
Spoon into the tart pan. Press into the bottom and up the sides of
the pan. Bake for 9 minutes or until golden brown. Cool on a wire rack.
for the filling:
Heat the 1 1/2 c. milk in a heavy saucepan over a medium/high heat
until tiny bubbles form around the edge, but do not let boil. Remove
from the heat and set aside.
In a large bowl, whisk the 1/2 c. milk, sugar, cornstarch, salt, and egg.
Gradually add the hot milk, stirring constantly with a whisk.
Pour into a saucepan. Stirring constantly, use a medium heat and cook
until thick.
Reduce the heat to low, stirring constantly and cook for 2 more minutes.
Remove from heat an stir in the orange extract or liqueur, butter, rind,
and vanilla.
Pour into the crust and cover the surface with plastic wrap.
Let chill for 8 hours or until set. Remove the wrap and spread the whipped
topping evenly over the filling. Sprinkle with any leftover crumbs or nuts.
Makes 8 servings.
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