{"id":2939,"date":"2022-11-07T17:57:26","date_gmt":"2022-11-07T17:57:26","guid":{"rendered":"https:\/\/martins.eatsmartbewell.com\/home\/?p=2939"},"modified":"2022-11-07T17:57:26","modified_gmt":"2022-11-07T17:57:26","slug":"holiday-orange-tart-with-whipped-cream","status":"publish","type":"post","link":"https:\/\/foresthillsada.eatsmartbewell.com\/home\/holiday-orange-tart-with-whipped-cream\/","title":{"rendered":"Holiday Orange Tart with Whipped Cream"},"content":{"rendered":"

\"Holiday
\n\"download\"\"Email<\/a>
\nHoliday Orange Tart with Whipped Cream<\/span><\/p>\n

Prep: 30 minutes plus chilling and standing
\nCook: 5 minutes \u2022 Serves: 10<\/span> <\/p>\n

1<\/span>cup Martin’s unsalted butter (2 sticks), cut into 1\/2-inch pieces and softened
\n1\/2 <\/span>cup Our Family\u00ae powdered sugar
\n5\t<\/span>Martin’s large eggs
\n1-1\/4 <\/span>cups Our Family\u00ae all-purpose flour plus additional for dusting
\n1\/2 <\/span>cup super-fine almond flour
\n1\/4 <\/span>teaspoon kosher salt
\n\t<\/span>Nonstick cooking spray
\n1\/3 <\/span>cup Our Family\u00ae granulated sugar
\n1\/4 <\/span>cup Our Family\u00ae corn starch
\n1-1\/2 <\/span>cups fresh orange juice
\n1\t<\/span>tablespoon orange zest
\n1-1\/2 <\/span>cups Reddi-Wip\u00ae extra creamy
\n1\/2 <\/span>cup blueberries
\n1\/4 <\/span>cup pomegranate arils
\n2\t<\/span>tablespoons shaved dark chocolate
\n1\t<\/span>tablespoon thinly sliced mint leaves <\/p>\n<\/div>\n

1.<\/span> In large bowl, with mixer on medium-high speed, beat 1\/2 cup butter and powdered sugar 2 minutes or until light and fluffy. Add 1 egg; beat 1 minute or until incorporated. Reduce speed to low. Add flours and salt; beat 1 minute or until just incorporated. Form dough into a disk; wrap with plastic wrap and refrigerate 1 hour.
\n<\/span><\/p>\n

2.<\/span> Spray 9-inch springform pan with cooking spray. Unwrap dough and transfer to prepared pan; gently press into bottom and up sides of pan. Cover with plastic wrap; refrigerate 30 minutes or up to overnight.
\n<\/span><\/p>\n

3.<\/span> Preheat oven to 325\u00b0. Prick bottom and sides of dough with fork at 1-inch intervals; bake 25 minutes or until edges are lightly browned, popping any bubbles that form with toothpick. Cool crust in pan on wire rack 30 minutes.
\n<\/span><\/p>\n

4.<\/span> In large bowl, whisk granulated sugar, corn starch and remaining 4 eggs. In medium saucepot, heat orange juice to a simmer over medium-low heat. Slowly ladle 1\/2 the orange juice into the egg mixture while whisking constantly; whisk until smooth. Add juice-egg mixture back to saucepot; cook 5 minutes or until thickened, whisking constantly. Remove from heat; let stand 5 minutes.
\n<\/span><\/p>\n

5.<\/span> Whisk zest and remaining 1\/2 cup butter into orange juice mixture until smooth; spread in crust and refrigerate at least 3 hours or up to overnight.
\n<\/span><\/p>\n

6.<\/span> Cut tart into 10 slices; serve garnished with Reddi-Wip, blueberries, pomegranate arils, chocolate and mint.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving (1 slice):
\n402 Calories, 25g Fat, 13g Saturated Fat, 148mg Cholesterol,
\n83mg Sodium, 38g Carbohydrates, 1g Fiber, 20g Sugars, 14g Added Sugars, 7g Protein
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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