CREAM TART WITH ORANGES, HONEY AND TOASTED ALMOND CRUST
Yield 8 servings
Number Of Ingredients 18
Steps:
- Crust: brush melted butter over botton (not sides) of a 9" diameter tart pan with removable bottom. Blend flour, almonds, sugar and salt in processor until nuts are finely ground. Add 6 T diced butter. Blend until mixture resembles coarse meal. Add yolk. Blend until dough comes together in moist clumps. Press dough evenly onto bottom and up sides of pan. Pierce dough all over with fork. Freeze until firm (at least 30 minutes). Preheat oven 400. Bake crust until deep golden brown, about 18 minutes. Transfer to a rack and cool completely. Filling and Topping: Place 2 t water in small cup. Sprinkle gelatin over. Let stand until gelatin softens, 10 to 12 minutes. Whisk yolks, sugar, cornstarch and orange peel in medium bowl to blend. Bring milk to simmer in heavy medium saucepan over medium heat. Gradually whisk hot milk into yolk mixture. Return to same pan. Whisk until custard thickens and boils, about 2 minutes. Remove from heat. Add gelatin mixture and whisk until dissolved and custard is smooth. Transfer custard to another medium bowl. Let cool to room temperature, stirring occasionally, about 30 minutes (custard will be very thick). Beat cream in medium bowl until peaks form. Whisk custard until smooth. Fold whipped cream into custard in 3 additions. Tranfer filling to crust. Chill tart until filling sets, at least 3 hous and up to 8. Remove segments from oranges. Gently glide tip of small knife between crust and sides of pan bottom, releasing tart. Cut tart into wedges. Transfer to plates and top with orange segments; drizzle with honey and serve.
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