TWD: Fresh Orange Cream Tart

My first tart, hooray! I am in awe of the beauty of the fluted buttery crust!

This week’s Tuesday With Dorie recipe was chosen by Mary of Starting From Scratch. Her choice was The Most Extraordinary French Lemon Cream Tart; however, with so many people not necessarily having a taste for lemons, we were given an alternate choice – the Fresh Orange Cream Tart. Since I am not a huge fan of lemon, I went for the Fresh Orange Cream Tart.

This tart can easily be described as a creamsicle wrapped up in a buttery shortbread crust. The first part of this tart involved making the cream. A number of people had noted problems with getting the cream up to 180 degrees, but I used a metal bowl and hit 180 degrees in just about 10 minutes, as the recipe indicated. After heating the cream, the butter is whirred in, in more of an emulsion type of procedure. A quick taste confirmed that this was a silky smooth and perfectly orange mixture.

The dough for this tart was nothing short of amazing. Using a food processor to combine it the key was to have patience. Some said that their dough turned out crumbly and dry. After adding the egg it did appear to be dry and course, but after about five of the 10 second pulses, the sound changed (as Dorie indicated it would) and the dough clumped up. It didn’t form a cohesive ball, but clumped together enough to be able to be rolled out very nicely.

The tart had a nice, light flavor to it, was nice and creamy, and I just can’t say enough about that crust! I typically prefer richer desserts over citrus ones, but this was a nice change of pace and I’d love to fill that tart crust with some luscious chocolate! 🙂

I did try to brush the tart with the boiled down apple jelly, but it was just too much for my delicate cream. You can see some imperfections on the surface, and that’s where I tried to lightly brush it on, but I chose to just skip it as it seemed to be too much for the surface.

The Tuesdays With Dorie group is nearing 125 members, so be sure to head on over to the blog and check out everyone’s lemon and orange tarts!

Next week: Marshmallows
Last week: Gooey Chocolate Cakes

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TWD: Caramel-Topped Flan

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Confession #1: Before this week’s recipe, I had never had flan.

Confession #2: After this week’s recipe, I officially do not like flan.

Perhaps it is an acquired taste? I had heard rumors that there existed a love/hate relationship between most people and flan. I thought for sure I would love it. I love pudding, custard, creme brulee, etc. In the end, I had a real problem with the texture and the fact that it was cold. It also tasted a little eggy to me, which may not have come across so much if it wasn’t cold (I’m only guessing). I really didn’t care for it, which was a shame, because it’s such a pretty and elegant-looking dessert!

Thank you to Steph from A Whisk and a Spoon for choosing this week’s recipe because even if I did not necessarily find myself head over heels with the flan, I have conquered yet another first in my kitchen and can now say that I have successfully made flan. Nick has had it before he assured me that I had made it perfectly – texture looked great. I just personally didn’t care for it, but it’s hard to believe that we’ll love every single thing that we ever make! I’m just happy for the opportunity to try out new flavors and techniques.

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Next week: Gooey Chocolate Cakes
Last week: Brioche Raisin Snails

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