Best Cream Tart With Oranges Honey And Toasted Almond Crust Recipes

HONEY, ORANGE & ALMOND TART

Steps:

• Put the flour in a food processor with a pinch of salt and the icing sugar, and pulse a few times to combine. Add the butter and orange zest, and pulse again until it resembles breadcrumbs. Add the egg yolks and whizz until it just forms a ball, adding 1 tbsp cold water to bring together if you need to. Wrap and chill for 30 mins.
• Roll out the rested pastry to 5mm thick and use to line a 20cm fluted tart tin. Chill for 10 mins while you heat the oven to 200C/180C fan/gas 6.
• Lay a scrunched-up piece of baking parchment in the pastry tin and fill with baking beans. Bake for 10 mins, then remove the paper and beans, and cook for 5 mins until dry and lightly golden. Trim any overhanging pastry with a serrated knife.
• While the pastry is cooling, make the frangipane. Beat together the butter, sugar and set honey until well combined. Add the ground almonds, orange zest, 2 tbsp of the juice, almond extract and eggs. Beat well to combine (don't worry if the frangipane starts to split slightly, it will be quite loose). Pour into the pastry case, and scatter over the flaked almonds. Bake for 25-30 mins until the filling is set, and springs back when lightly pressed.
• Warm the remaining orange juice and 2 tbsp honey in a small pan and simmer until it forms a light syrup. Brush over the cooling tart. Serve warm or at room temperature with crème fraîche or ice cream.

CRANBERRY-RICOTTA TARTS IN A TOASTED ALMOND CRUST

Steps:

• In a food processor, combine the almonds and brown sugar and grind until the almonds are finely chopped. Add the melted butter and pulse on and off, just until the butter is incorporated into the mixture. Place 6 (4-inch) tart pans with removable bottoms on a baking sheet. (Or you can use a 10-inch pan with removable bottom.) Divide the almond mixture evenly among the tart pans, pressing the crust firmly against the sides and bottoms. Set aside.
• In a small saute pan, slowly heat the brandy, and pour it over the cranberries in a heatproof bowl. (Caution: Do not heat alcohol over a high heat or it will ignite. If this happens, simply let it burn away, making sure that there is nothing flammable near the stove. It will burn away in a matter of seconds.) Let the cranberries sit for 20 minutes and then drain.
• In a medium-size bowl, combine all the filling ingredients and stir vigorously until the mixture is very creamy.
• TO ASSEMBLE: Place the tart pans on a baking sheet. Sprinkle the cranberries into the crust. Carefully pour the cheese mixture just until it reaches the top of the crust. Bake the tarts in a preheated 325 degree oven for 45 minutes, or until the cheese is golden brown. Let them cool completely before serving. As the tarts cool, the filling will fall and shrivel slightly. Nonetheless, they will still look irresistible. Remove tarts from pans just before serving.

DARK CHOCOLATE AND ORANGE TART WITH TOASTED ALMONDS

Steps:

• For candied orange peel:
• Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes. Using tines of fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover and store at room temperature.)
• For crust:
• Using electric mixer, beat butter, sugar, cinnamon, and salt in large bowl until smooth. Beat in cocoa powder. Add flour and beat until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, at least 1 hour and up to 1 day.
• Roll out dough between sheets of waxed paper to 11-inch round. Peel off top sheet of paper. Invert dough over 9-inch-diameter tart pan with removable bottom; peel off paper. Gently press dough into pan. Press dough overhang in to form double-thick sides. Pierce dough all over with fork. Refrigerate 30 minutes.
• Preheat oven to 375°F. Bake crust until sides look dry and bottom looks bubbly, about 14 minutes. Transfer crust to rack. Using back of spoon, press up sides of dough if falling. Cool completely.
• For filling:
• Toss almonds, sugar, and cinnamon in small bowl. Chop all but 2 strips of peel. Sprinkle chopped orange peel, then almond mixture over bottom of prepared crust. Place cream in heavy medium saucepan. Bring to simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust. Refrigerate until filling is firm, at least 3 hours. Garnish with remaining 2 orange peel strips. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.)
• Using sharp knife, gently loosen crust from pan sides. Remove pan sides. Cut tart into wedges; serve cold.