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Karli’s Orange Creamsicle Tart

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Karli’s Orange Creamsicle Tart

1 cup sugar
Grated zest of 3 oranges
4 large eggs
¾ cup fresh orange juice from 3-4 oranges
2 sticks plus 5 tablespoons (10.5 oz) unsalted butter, cut in to tablespoon-sized pieces, at room temperature
(1) 9” tart shell (baked)

Have an instant-read thermometer, a strainer, and a blender (first choice) or food processor at hand. Bring a few inches of water to a simmer in a sauce pan.

Combine the sugar, zest, eggs, and lemon juice in the bowl and mix together with a whisk.

Set the bowl over the pan and start stirring with the whisk. Cook the orange cream until it reaches 180 degrees F. You must whisk constantly to keep the eggs from scrambling. You will see that the eggs will start out light and foamy, then the bubbles will get bigger, and then as it gets closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. Heads up at this point … the tracks mean the cream is almost ready. Don’t stop whisking or checking the temp, and have patience.

As soon as it reaches 180 degrees F, remove it from the heat and strain it into the container of the blender or food processor. Discard the zest. Let the cream stand to cool, about 10 minutes.

Put the lid on the blender pitcher, turn the blender to high and, with the machine going, add butter several pieces at a time. Scrape down the sides of the container as needed while incorporating the butter. You must continue to blend for another 3 minutes.

Pour the cream into a container, press a piece of plastic against the surface to create an air-tight seal and refrigerate for at least 4 hours, or overnight. The cream will keep in the fridge for 4 days or up to 2 months in the freezer. Thaw it overnight in the refrigerator.

When you are ready to assemble the tart, just whisk the cream to loosen it and spoon it into the prepared pastry tart shell. Serve the tart, or refrigerate till needed.

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