Orange Blossom Almond Cream Tart for Two

• Produce

  • 1 tsp Orange, zest

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1/3 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 5/8 cup Lily wheat almond flour blend, White
  • 3 tbsp Powdered sugar
  • 1 pinch Salt

• Drinks

  • 1 tbsp Ice water
  • 1/4 cup Orange juice, freshly squeezed

• Dairy

  • 1/4 cup Butter, unsalted
  • 1/2 cup Butter

• Liquids

  • 1/2 tsp Water, orange blossom

• Other

  • candied orange slices*, for garnish (optional

Found on loveandoliveoil.com

Description

Ingredients

• 1/2 cup plus 2 tablespoons (3 ounces) White Lily Wheat Almond Flour Blend
• 3 tablespoons powdered sugar
• 1/4 teaspoon kosher salt
• 1/4 cup cold unsalted butter, cut into cubes
• 1-2 tablespoons ice water, as needed
• 2 large eggs
• 1/3 cup granulated sugar
• 1/4 cup freshly squeezed orange juice (from 1 orange)
• 1 teaspoon finely grated orange zest
• pinch salt
• 1/2 teaspoon orange blossom water
• 1/4 teaspoon almond extract
• 1/2 cup (1 stick) cold butter, cut into cubes
• candied orange slices*, for garnish (optional)

Directions

• For crust, whisk together flour, powdered sugar, and salt in a bowl. Add butter cubes and cut into flour mixture with a pastry cutter until butter is broken up into pea-sized chunks. Alternatively, you can pulse briefly in the bowl of a food processor. Sprinkle over 1 tablespoon of ice water and mix with a fork until just incorporated. Add more water just as needed until dough comes together in a crumbly, shaggy, mass. Turn out onto a piece of plastic wrap and gather into a ball. Wrap tightly and refrigerate for at least 30 minutes. On a lightly floured surface, roll out crust into a round approximately 8 inches in diameter. Gently ease crust into a 6 or 7-inch tart pan with removable bottom or tart ring positioned on a parchment-lined baking sheet. Trim edges with kitchen shears or by rolling over the edges with a rolling pin. Dock bottom of crust with a fork. Place crust in freezer for 30 minutes. Preheat oven to 350 degrees F. Line crust with crumpled parchment paper or a paper coffee filter. Fill with pie weights (you can also use dried rice or beans). Bake for 15 minutes or until set, then remove pie weights and parchment and return to oven for 10 to 15 minutes more, or until lightly golden brown in color. Remove from oven and let cool on a wire rack. For filling, combine eggs, sugar, orange juice, and orange zest in a blender or food processor. Mix until smooth and sugar is dissolved. Pour mixture into a medium saucepan. Wash out blender or food processor canister (you’ll use it again later and don’t want any raw eggs in there). Whisk egg and orange mixture over medium-low heat, until thickened and just beginning to bubble, whisking regularly to prevent scalding. Pour thickened mixture back into clean blender or food processor. Add orange blossom water and almond extract and mix to combine. Add butter cubes and blend until thick, shiny, and completely smooth. Pour into baked and cooled crust. Refrigerate until set, at least 1 hour or overnight. Garnish with candied orange slices, if desired, before slicing and serving.