By Tracey
Mini Orange Creamsicle Tarts
adapted just slightly from Baked Explorations by Matt Lewis & Renato Poliafito
Ingredients:
Filling
- 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
- 1 1/4 teaspoons gelatin
- 2 tablespoons lemon zest
- 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
- 3 tablespoons orange zest
- 1 cup freshly squeezed orange juice (about 3 large oranges)
- 1 cup orange cream soda
- 3 large eggs
- 2 large egg yolks
- 3/4 cup sugar
Orange Tart Dough
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/4 cup sugar
- 2 tablespoons orange zest
- 1/4 teaspoon salt
- 1 large egg
- 1 1/2 cups all-purpose flour
Orange Whipped Cream
- 1 cup very cold heavy cream
- 2 tablespoons sugar
- 2 tablespoons orange cream soda
Directions:
To make the filling: Put the butter in a large heatproof bowl and set aside. Add the lemon juice to a wide bowl. Sprinkle the gelatin evenly over the juice and set aside.
Combine the orange juice and orange cream soda in a medium saucepan. Bring to a boil and cook until reduced by half so you have 1 cup of liquid left.
Whisk the lemon zest, orange zest, eggs and yolks, and sugar together in a medium bowl. Add to the saucepan with the orange juice/soda mixture and cook over medium-low, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (it will reach about 180 F on a thermometer). Take the pan off of the heat and add the gelatin mixture, whisking to combine. Set a fine mesh strainer over the bowl containing the butter, and strain the curd into that bowl. Whisk vigorously to melt and incorporate the butter, and increase the volume of the mixture slightly. Press a piece of plastic wrap directly on the surface of the curd and refrigerate for at least 4 hours.
To make the tart dough: In the bowl of a stand mixer fitted with the paddle attachment, rub the orange zest and sugar together with your fingertips until moist and fragrant. Add the butter and salt to the mixer and beat on medium until light and fluffy. Beat in the egg. Add the flour and mix just until the dough comes together. Shape the dough into a disk, wrap in plastic and refrigerate for at least 30 minutes.
Divide the dough into 4 or 5 equal pieces, and one at a time, roll them into circles just slightly larger than the size of your tart pans. I was using 4.5-inch pans so I rolled mine to about 5.5 inches. Gently ease the dough into the tart pans, taking care not to stretch or pull it. Press into the edges and up the sides then trim off the excess. Repeat for each tart pan. Place the tarts in the freezer for about 30 minutes.
Meanwhile, preheat oven to 375 F. Line each of the tart pans with a small piece of aluminum foil and fill about 3/4-full with pie weights or rice. Bake for about 7-8 minutes, or until the edges look dry, then remove the pie weights and foil and bake for another 4 minutes, or until the bottom of the shell looks dry. Remove the tart pans to a wire rack to cool.
To assemble the tart: In the bowl of a stand mixer fitted with the whisk attachment, beat the filling on high for about 5 minutes. Fill the tart shells with the curd then transfer them to the refrigerator for about an hour to set.
To make the orange whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the cream briefly, until soft peaks form. Sprinkle the sugar and orange cream soda into the bowl and continue beating until stiff peaks form. Lift the tarts out of the pan by pressing up on the bottom. Top the mini tarts with the the whipped cream and serve.
