member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Gillian Scarlett      

Recipe Categories:

    Macaroon Crusted Orange Tart


    Source of Recipe


    Recipe courtesy Wayne Harley Brachman

    List of Ingredients




    For the coconut tart shell:
    3 1/3 cups unsweetened shredded coconut
    3 large egg whites
    1 1/2 cups confectioners' sugar
    3/4 teaspoon vanilla extract
    For the orange filling:
    4 large egg yolks
    1 (14-ounce) can sweetened condensed milk
    1/2 teaspoon vanilla extract
    1 teaspoon orange oil or extract
    1/2 cup orange juice
    2 oranges, zested

    Recipe



    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |