Orange Brazil Nut Tart Recipes

MACAROON CRUSTED ORANGE TART

Steps:

• For the Tart Shell: Preheat oven to 375 degrees F.
• In a medium bowl, mix the 3 1/3 cups coconut, egg whites, confectioners' sugar, and vanilla together. Lightly press this macaroon mixture against the sides and bottom of a buttered 9-inch tart pan to form the walls of the tart.
• Bake the shell until the bottom crust is tanned and the sides are golden brown, about 10 minutes. Let cool on a rack. Lower oven temperature to 325 degrees F.
• For the Orange Filling: While the shell is cooling, in a medium bowl, mix the yolks, sweetened condensed milk, extract, oil, orange juice, and zest together. Pour the filling into the cooled shell and bake until just set, about 15 minutes. Set on a rack to cool, then refrigerate until chilled.

HONEY SALTED MIXED NUT TART

Steps:

• Cube 8 tablespoons of the butter and place it in the freezer until it is very cold and almost frozen, about 15 minutes. Preheat the oven to 375 degrees F.
• Pulse the flour, 1/2 cup of the mixed nuts, 3 tablespoons of the granulated sugar and a pinch of salt in a food processor until the nuts are finely ground. Pulse in the cold cubed butter until the mixture resembles coarse meal. Pulse in 2 tablespoons ice-cold water until the dough holds together when squeezed. Turn the dough out onto a piece of plastic wrap (it will still be quite crumbly), form into a disk, cover in the plastic and refrigerate for 20 minutes.
• Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides of the pan with your hands or the bottom of a measuring cup. Use a fork to dock the bottom of the tart. Freeze until firm, about 10 minutes.
• Place the tart pan on a baking sheet. Line the crust with parchment and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the parchment and pie weights and continue baking until the crust is lightly brown and dry to the touch, about 10 minutes longer. Transfer to a rack. Reduce oven temperature to 350 degrees F.
• While the crust bakes, make the filling: Combine the remaining 3 tablespoons butter, the remaining 1/4 cup granulated sugar, the brown sugar, honey and a pinch of salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute.
• Remove from the heat and set aside to cool slightly, about 10 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the vanilla extract and beaten eggs into the filling until smooth. Arrange the remaining nuts (about 2 1/2 cups) in a flat layer in the tart shell and pour the filling over top.
• Bake until the edges are set but the center is still slightly loose, 20 to 30 minutes. Cool on a wire rack. Serve slightly warm or at room temperature.

ORANGE-CRANBERRY NUT TARTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg until blended. Beat in orange zest, orange juice and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough into 3 portions. On a lightly floured surface, shape each into a 10-in.-long roll. Wrap securely; refrigerate overnight or until firm., For filling, in a small saucepan, combine cranberry sauce, sugar and orange juice. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; cool completely. Stir in walnuts., Preheat oven to 375°. Unwrap each portion of dough and cut crosswise into 16 slices. Press onto bottoms and up the sides of greased mini-muffin cups. Fill each with 2 teaspoons cranberry mixture., Bake 8-10 minutes or until edges are light golden. Cool in pans 10 minutes. Remove to wire racks to cool completely. Drizzle with melted white chocolate; let stand until set.