I am a HUGE Fan of the Baked Cookbooks. I dare say, and without being insulting that their second book Baked Explorations is even better than their first book. I am not knocking their fist book, in fact I own both.
Everybody likes creamsicle (at least almost everybody, as I have yet to run across anybody that doesn’t). This is one recipe that was a must try and it definitely fits the bill to satisfy my sweet tooth as well as the taste buds.
Delicious!
Orange Creamsicle Tart
From: Baked Explorations
Ingredients:
1/2 cup (1 stick) Unsalted butter, cut into 1/2 inch cubes
1 1/4 teaspoon unflavored gelatin
Zest and juice of 2 medium lemons (2 Tablespoons of zest and 1/4 cup juice)
Zest of 3 large oranges (3 Tablespoons zest and 1 cup juice)
1 cup Orange Cream Soda
3 Large Eggs
2 Large Egg Yolks
3/4 Cup Sugar
For the Orange Tart Dough:
1/2 cup (1 stick)Unsalted Butter
1/4 cup Sugar
Zest of 1 orange (2 Tablespoons)
1/4 teaspoon Salt
1 Large Egg
1 1/2 Cups All Purpose Flour
For the Orange Whipped Topping:
1 Cup Heavy Cream
2 Tablespoons Sugar
2 Tablespoons Orange Cream Soda
Directions:
Make the Orange Cream Soda Filling:
Place the butter in a large bowl. Set aside.
In a wide bowl, sprinkle the gelatin evenly over the lemon juice (take care that the gelatin does not clump).
In a medium saucepan, stir together the orange juice and soda. Bring the liquid to a boil and cook until it is reduced by half, or 1 cup. Turn the heat to low and whisk to release excess heat.
In a medium bowl, whisk together the lemon and orange zest, eggs, egg yolks, and sugar and pour the mixture into the saucepan. Cook over medium low heat, whisking constantly, until a candy thermometer reads 180 degrees F, or the curd easily coats the back of a wooden spoon.
Remove the pan from the heat and add the gelatin mixture. Whisk until the gelatin is completely combined. Pour the liquid through a fine-mesh sieve directly onto the butter. Whisk the mixture furiously until it has increased a bit in volume (the faster you whisk, the more voluminous it will be). Cover the top of the curd with plastic wrap, pressing the plastic directly onto the curd’s surface to prevent a skin from forming, and refrigerate for at least 4 hours.
Make the Orange Tart Dough:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, zest and salt until light and fluffy. Add the egg, and beat just until incorporated. Scrape down the bowl, add the flour all at once, and beat just until the dough comes together in a ball. Do not over beat, or your crust will be hard.
Remove the dough from the bowl, shape it into a disk with your hands, wrap it tightly in plastic wrap, and refrigerate it for at least 30 minutes.
Dust a work surface with a sprinkling of flour. Use a rolling pin to roll the dough into a 10 inch circle about 1/4 inch thick. (Note: The dough will be sticky. Make sure to turn it over with a bench knife or offset spatula as needed to keep the work surface floured.)
Ever so gently, guide the dough, without pulling it, into a 9 inch tart pan with a removable bottom and lightly press it into place. Roll the rolling pin over the pan to trim off excess. Place the tart in the freezer for 30 minutes.
Preheat the oven to 375 degrees F.
Line the tart shell with aluminum foil and fill it three-quarters full with pie weights or dried beans. Bake 15 minutes, then remove the foil and weights and bake for another 10 minutes, or until lightly browned. Transfer the tart pan to a wire rack to cool.
Assemble the Tart:
In the bowl of a standing mixer fitted with the whisk attachment, beat the curd on high for 5 minutes, then spoon it into the tart and level the filling with an offset spatula. Refrigerate the tart for 1 hour to set completely.
Make the Orange Whipped Topping:
Pour the cream into a chilled metal bowl and beat it with a chilled whisk for about 1 minute. Sprinkle the sugar and orange cream soda on top and continue whisking vigorously until soft peaks form. (the whipped cream can be made in the bowl of a stand mixer fitted with the whisk attachment). Also, if you prefer, you can substitute simple whipped cream for the flavored topping).
To serve, gently push up on the tart bottom to release it from the pan. Top the tart with orange whipped cream.
The tart tastes best if eaten within 24 hours but can be kept, covered, in the refrigerator for up to 2 days.
** You could use meringue if you wanted to and toast the top of it or try mini tarts. They make a great, beautiful individual serving. Anyway you do this tasty tart, it will be a sure hit!
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