ORANGE TART
This easy Orange Tart has a creamy, sweet and smooth filling which is encased in a homemade shortbread pastry. Every bite is bliss! You can use blood oranges in this recipe too.
Provided by Michelle Minnaar
Categories Dessert
Time 1h30m
Number Of Ingredients 21
Steps:
- Place the flour, confectioners' sugar, almond flour, salt, orange zest and the cold butter into a food processor. Pulse the ingredients until a fine breadcrumb consistency has been formed.
- Add the egg yolk and cold water, pulse again until the mixture sticks together in clumps.
- Tip the contents of the food processor onto your work surface and bring together into a ball with your hands. Knead the pastry a few times until nice and smooth. (If your butter wasn't cold and was a bit too soft your pastry might be too. If so, wrap it in parchment paper and chill in the fridge for 15 minutes.) Set aside.
- Grease a 23cm/9in loose-bottomed tart tin.
- Lay a piece of parchment paper on the work surface. Remove the base of the tart tin and lay it on the paper. Using a pencil, draw a circle onto the paper 4cm/1½ins bigger than the base of the tin.
- Dust the base of the tin with flour. Place the pastry ball in the centre of the tin base and flatten out slightly. Roll out the pastry, still on the tin base, until it meets the circle marks. As you are rolling the pastry, turn the pastry by turning the paper.
- Gently fold the pastry into the centre of the tin base. Carefully lift the tin base off the work surface, drop it into the tin, ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim. If the pastry has cracked at all, simply press it together to seal.
- Press the pastry into the curves of the tin then lightly prick the base with a fork, but not all the way through. Place the pastry-lined tin onto a baking tray, cover loosely with cling film or tea towel and chill in the fridge for 30 minutes.
- Preheat the oven to 200°C/180°C Fan/390°F/gas mark 6.
- Remove the pastry from the fridge and uncover.
- Line the inside of the pastry with foil so it supports the sides, then fill with baking beans.
- Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans.
- Carefully trim the excess pastry from the sides using a potato peeler, lightly run the peeler over the top of the excess pastry until it falls away, leaving you a smooth top to your edges. Remove the trimmings from the sheet.
- Return the empty pastry case to the oven for another 10-12 minutes or until it is pale golden and completely dry.
- Set aside and allow to cool while you make your orange filling.
- [Optional] If you are using fresh oranges, zest the oranges and set aside the zest for later. Now juice the oranges and place the juice into a small pot.
- Heat the orange juice on the stove over low heat until it simmers.
- While the juice is heating up, whisk together the eggs, sugar and cornstarch in a bowl until smooth.
- Once the juice starts to simmer, slowly pour it over the egg mixture while whisking. Mix well until combined and smooth, then pour it back into the pot.
- Place the pot back over a low heat and keep mixing until the liquid starts to thicken. Remove from the heat and transfer into a mixing bowl. Add the gelatine powder and whisk until fully incorporated.
- Leave the filling to cool down slightly then add the soft butter, orange zest and Angostura orange bitters. Quickly mix it in with a whisk until fully combined.
- Pour the orange filling into the pastry case and lightly drop the case onto your counter, from about 2.5cm (1 inch) off of the counter, a few times until all bubbles have been released from the filling. Place in the fridge to set for at least 3 hours or, for best results, overnight.
- Remove the tart from the tin.
- Place the cream, confectioners' sugar and the Angostura orange bitters into a bowl and whisk together until firm.
- Now decorate as you see fit. Feel free to take inspiration from the photos or just go with your own ideas. Enjoy!
Nutrition Facts : ServingSize portions, Calories 459 calories, Sugar 19.3 g, Sodium 270.9 mg, Fat 29.5 g, SaturatedFat 17 g, TransFat 0.2 g, Carbohydrate 39.8 g, Fiber 1.6 g, Protein 7.2 g, Cholesterol 163.4 mg
GRANDMA'S ORANGE SALAD
My Grandmother made this every family gathering. It is one of my all time favorite recipes. It's quick, super easy and delicious. Also perfect if you are diabetic as everything can be made with sugar free and fat free ingredients. Enjoy!
Provided by Kay-Dee Shelton
Categories Fruit Desserts
Time 10m
Number Of Ingredients 5
Steps:
- 1. First drain juice off of the pineapple chunks and Mandarin oranges in a strainer to make sure all excess juice is drained.
- 2. Then in a large mixing bowl gently combine all ingredients by hand with wooden spoon (if you use a mixer the fruit will break and you don't want this).
- 3. Depending on how you want to serve this is what you do next. If you want to portion this out put it in your desired dishes. If this is for a gathering or pot luck kinda setting, leave in bowl but cover. Either way put it in the refrigerator for at least one hour.
- 4. This is perfect for making the night before something. And the ideal light dessert that makes you think your eating something you shouldn't.
- 5. This definitely has a shelf life though. It really only lasts a few days before it starts to get runny. So eat up!
GRANDMOTHER'S ORANGE SALAD
This orange salad dessert is slightly sweet and tangy, too. It adds beautiful color to any meal and appeals to all ages! -Ann Eastman, Santa Monica, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Drain oranges and pineapple, reserving juices. Set oranges and pineapple aside. Add water to juices to measure 2 cups. Place in a saucepan and bring to a boil; pour over gelatin in a large bowl. Stir until gelatin is dissolved. Stir in sherbet until smooth. , Chill until partially set (watch carefully). Fold in oranges, pineapple and bananas. Pour into an oiled 6-cup mold. Chill until firm.
Nutrition Facts : Calories 161 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 55mg sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.
THIS ORANGE CREAMSICLE SALAD IS THE PERFECT NOSTALGIC DESSERT
Orange Creamsicle Salad is basically a popsicle in a bowl. Here's how to make easy orange fluff or dreamsicle dessert recipe with mandarins, Jello and Cool Whip
Provided by Krista Marshall
Categories Dessert
Time 40m
Yield 4-6
Number Of Ingredients 7
Steps:
- In a large bowl, combine Jell-O and boiling water. Mix well to dissolve. Add cold water. Chill for 20 minutes. Whisk in pudding mix until smooth. Chill for 10 minutes, until thickened. Fold in Cool-Whip, oranges and marshmallows. Chill until set, about an hour. Garnish with extra oranges and marshmallows.
Nutrition Facts :
BLOOD ORANGE TART
This dinner party dessert is a twist on a French tarte au citron, with citrus zest in the pastry - cheat with ready-made to save time
Provided by Sarah Cook
Categories Dessert, Treat
Time 2h
Number Of Ingredients 12
Steps:
- First, make the pastry. Put the flour, butter, icing sugar and 1/4 tsp salt in a food processor and pulse until you can't feel any lumps of butter. Add the egg yolk, vanilla, orange zest and 2 tsp cold water, and pulse again until the pastry starts to clump together in pieces. Tip onto your surface and gently bring together into a ball. Wrap in cling film and chill for 30 mins.
- Roll out the pastry on a floured surface to line a 23cm round tart tin, about 3cm deep. Pinch any overhanging excess back down the outside of the tin (to trim after baking), prick the base with a fork and chill for another 30 mins.
- Heat oven to 200C/180C fan/gas 6. Line the pastry with a big sheet of scrunched up baking parchment, then fill with baking beans or rice. Bake for 15 mins, then remove the paper and beans, and bake for another 5-15 mins until golden brown and crisp. Let the pastry cool for 5 mins, then carefully trim the excess pastry with a small, sharp knife. Beat the egg white with a fork, then brush all over the inside and cut edge of the pastry and bake for a further 2 mins - this helps keep the pastry crisp when the wet filling is added.
- Remove the pastry case from the oven and lower the heat to 160C/140C fan/gas 3. For the filling, whisk together the whole eggs and yolks, then sieve into a larger mixing bowl. Whisk in the caster sugar, crème fraîche, orange zest and juice, and lemon juice. Lift the pastry case back into the oven and place on the middle shelf. Using a jug, pour the filling into the tart. Bake for 35 mins until there is just a slight wobble in the centre when you tap the tin. Cool to room temperature, then chill for 1 hr. LIghtly dust with icing sugar, then serve.
Nutrition Facts : Calories 365 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
ORANGE CHOCOLATE TART
A grown-up make-ahead dessert that looks gorgeous when sliced. It's easy to transport too, if you're taking it to a friend's for pudding
Provided by Barney Desmazery
Time 2h10m
Yield Cuts into 10 slices
Number Of Ingredients 13
Steps:
- Make the pastry by tipping the butter, sugar, flour and almonds into a food processor, then whizzing until they resemble breadcrumbs. Add a little egg at a time, pulsing until the pastry comes together - you may not need all the egg. Tip out the pastry and knead briefly to bring together. Shape into a flat round, wrap in cling film and chill for 30 mins.
- Heat oven to 200C/fan 180C/gas 6. On a floured surface, roll out the pastry to line a 23cm loose-bottomed tart tin, leaving an overhang around the edges. Line the case with baking paper, fill with baking beans, then blind-bake for 20 mins until golden. Remove the beans, then continue to cook for 10 mins until the base is also golden, then set aside to cool. Reduce oven to 150C/fan 130C/gas 2.
- Meanwhile, make the filling. Whisk the eggs and sugar well, then whisk in the juices, zest and cream. Scrape into a jug and set aside. Melt the chocolate in a bowl over a pan of simmering water or in the microwave. Once the case is cool, trim the overhanging pastry, then brush liberally with chocolate. Chill briefly to set, then repeat and set again.
- Return the tart case to the oven, then quickly yet carefully pour in the orange custard to the top. Bake for 45-50 mins until the custard has just set, then cool in the tin. If you're making ahead, this can now be chilled overnight.
- For the orange salad, segment the oranges over a bowl, catching any juice and squeezing out the leftover membrane. Put the zest in a pan of cold water, bring to the boil, then strain and set aside. Melt the sugar in a saucepan with a splash of water, then bring to the boil. Bubble until you have an amber caramel; then, still on the heat, tip in the zest, orange segments and juice. Swirl around for a moment before tipping into a bowl. Turn the tart out onto a plate and drizzle a little syrup from the oranges over. Spoon a segment or two of orange, a bit of zest and a little syrup on each portion of tart and serve the rest of the oranges separately.
Nutrition Facts : Calories 666 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 70 grams sugar, Protein 10 grams protein, Sodium 0.43 milligram of sodium
ORANGE TART SALAD, GRANDMA W'S
This is very good with ham! I remember Grandma W making this at Easter when the family came over and everyone always asked her for it! Of course, I would eat it any time as well!
Provided by Megan Stewart @GSMegan
Categories Gelatin Salads
Number Of Ingredients 9
Steps:
- Mix orange jello, sugar, water and orange juice. Stir in pineapple and oranges and let set. Top by mixing pudding and milk then combining with dream whip. Spread over jello and let set overnight.
More about "orange tart salad grandma ws recipes"
ORANGE FLUFF JELLO SALAD RECIPE - THIS FARM GIRL COOKS
From thisfarmgirlcooks.com
4.6/5 (37)Total Time 22 minsCategory DessertsCalories 139 per serving
- In a large bowl, add one package of orange jello and two packages of tapioca pudding to three cups of boiling water.
- After the jello has set, add Cool Whip to the jello mixture. You can do this by hand or may use a hand mixer to break up the jello into small pieces.
GRANDMA'S AMBROSIA SALAD - BROWN EYED BAKER
From browneyedbaker.com
ORANGE JELLO SALAD WITH PUDDING WHIPPED CREAM
From houseofnasheats.com
CLASSIC FRENCH ORANGE TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
GRANDMA’S FAMOUS CRANBERRY SALAD RECIPE - KID …
From kidfriendlythingstodo.com
ORANGE POMEGRANATE SALAD WITH ORANGE VINAIGRETTE
From houseofnasheats.com
GRANDMA BETTE'S CREAMY MANDARIN ORANGE SALAD
From pinterest.com
19 OF GRANDMA'S BEST SUMMER SALADS - ALLRECIPES
From allrecipes.com
SIMPLE MEDITERRANEAN ORANGE SALAD WITH POMEGRANTES AND MINT
From themediterraneandish.com
20 BLOOD ORANGE RECIPES TO BRIGHTEN YOUR WINTER
From allrecipes.com
GRANDMOTHER’S ORANGE SALAD | RECIPE | ORANGE SALAD RECIPES, …
From pinterest.com
GRANDMA’S ORANGE FLUFF SALAD – PANTRY PERFECTION
From pantryperfection.com
GRANDMOTHER'S ORANGE SALAD RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
GRANDMA'S VINTAGE RECIPE | ORANGE FLUFF SALAD - YOUTUBE
From youtube.com
ORANGE CARROT GELATIN SALAD - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love