Cara Orange Passion Tart

This week has been a slow week for me. Gloomy sky, rainy days set upon us. No fear! There's always CARA ORANGE PASSION TART to brighten up that one dull day. As I gaze out of my kitchen window, all I see is grey clouds, a whiff of damp breeze brushes my skin sending chills down my face and the next moment, the sound of rain drops..plop..plop..plop. What a day! Somehow, days like these tempts me to snuggle up in my bed and do nothing but catch some shut eye, and be driven far away into my dreamland.
Ahh! Lazy bones, how you get me all the time, and yes my bed, why is it that you always have a way to win me over?

However, I knew I had something to share. How can I not? As I am drafting this post half awake, dressed in one of my favourite blue wrapped dress ready to face today's work tasks and challenges set ahead, focusing and searching deep within my thoughts, while listening to Yanni's new song Voyage, my mind is still-like; what seems to be a blank paper waiting for words of wisdom to flash by. So maybe there will not be words of wisdom. The more I stare deeply into my CARA ORANGE PASSION TART photos, I am just mesmerized by the beauty of its beautiful coral orange flesh and its naturally sweet tangy juice.

This tart has everything SUMMER/AUTUMN written all over it. Firstly the taste of course, next the colour and texture of the tart. The filling is silky smooth, fluffy and has a blend of fresh Passion Fruit and Cara Orange juice which compliments one another bringing the best of both worlds. It's pale yellow-orange cream sets in the rich brown sweet pastry shell which is light, crumbly and crunchy, almost like a cookie. Doesn't this make you drool and suddenly brightens up your day? The tart is slightly tart to taste, and while this may not be your ideal tart shell; I always like having my treats to have some form of texture. Blending something silky soft with some crunch. It just makes diving in to the treat pleasurable and orgasmic if I say so myself.

To serve, I cut slices of fresh Cara Orange and plated them as what you see in my photo. As much I love sprinkles, whipped cream, and more sprinkles, I wanted to present my tart in a simple and refreshing form, letting the Cara Orange spread it's charm and catches your attention with their beautiful coral blush pulp.

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Cara Orange Passion Tart

by Chic & Gorgeous Treats

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*Makes 12 individual medium-large tarts
*Makes double 8 or 9 inches round tart
*Tart is best kept up to 2 days in an airtight container, and thaw 15 minutes before serving

  ^INGREDIENTS

Basic Sweet Tart Shell 16 tablespoon unsalted butter, softened 1 1/3 cups powdered sugar, sifted 2 egg yolks Zest of 1 lemon 2 cups + 2 tablespoon all purpose flour, sifted ¼ teaspoon salt 1 teaspoon pure vanilla extract Cara Orange Passion Crème Légère 2 cups juice ( I used 3 cara oranges, 3 passion fruits, seeds sifted, + 6 tablespoons lemon juice) 2 1/4 tablespoons corn flour 1 1/2 tablespoons all purpose flour 2 tablespoons Limoncello, optional 2 large egg yolks 1 3/4  cups caster sugar 1 1/4 cups heavy cream, whipped soft peaks

DIRECTIONS 1. Using a stand mixer with a paddle attachment, place butter in mixing bowl and beat on medium speed for 1 minute. Then add powdered sugar, lemon zest and beat on medium high until it turns pale yellow and fluffy, scraping the sides occasionally. Turn the speed down to medium and add the yolks one at a time beating after each addition until well combined and batter turns smooth and glossy. 2. Add all the dry ingredients all at once, and fold in the flour with the spatula. Then mix the dough on low speed until it comes together. Prepare 2 cling films, and separate the dough into two mounds, forming each dough into 1-inch thick disks. Chill the dough in the fridge for about 2 hours or overnight. 3. Thaw dough for about 10-15 minutes at room temperature. On a dry surface, roll the dough into a 1/8 inch thick circle. Grease the tart pan with a little butter and sprinkle some flour. Line the tart pan with the dough, repeating the same process, if making individual tarts. Then, transfer the dough back to the fridge and chill for 30 minutes. Meanwhile, preheat oven to 177°C and remove tart shell from the fridge. Line it with parchment paper, plain cupcake liners or coffee filter and fill each pie shell with dried beans or pie weights. Bake in the oven for about 10 minutes, then remove the beans and liners and transfer back to the oven and bake for another 15 to 20 minutes or until golden brown in colour. 4. In a medium heatproof bowl, place egg yolks, sugar, plain flour and corn flour and whisk to form a thick paste.  Add the fruit juices in a medium saucepan and bring to a boil over medium high heat. While whisking egg and flour mixture pour the juice in a stream and continue to whisk to combine. Pour the custard mixture back into the saucepan and place back over the heat and lightly whisk constantly until the mixture comes to a boil then cook a further few minutes or coats the back of a wooden spoon. This pastry cream should be very thick. Sift pastry cream through a strainer into a bowl to remove any lumps. Press a piece of clingfilm onto the surface and refrigerate until cool. 6. To assemble, whip heavy cream until soft peaks and fold into Cara Orange Passion pastry cream, (If Cara Orange Passion pastry cream is slightly firm, whisk it lightly to help loosen the pastry cream, and lastly fold in whipped cream.) Pipe or spoon pastry cream filling into each tart shell. Add a slice of fresh orange to garnish before serving. ENJOY! *basic sweet tart shell adapted from Kate Zuckerman

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xx