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L'orange and Citron Cream Cheese Tart




Source of Recipe


Dianas Desserts


Recipe Link: http://www.dianasdesserts.com

List of Ingredients




1 (9-inch) refrigerated pie crust (such as Pillsbury)

Lemon-Orange Filling:
1 1/2 cups sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 cups water
2 tablespoons butter
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/3 cup fresh lemon juice
1/3 cup fresh orange juice
2-3 drops orange or yellow food coloring* (optional)

Cream Cheese Filling:
2 packages (one 8-ounces and one 3-ounces) cream cheese, softened
3/4 cup powdered sugar
1 1/2 cups non-dairy whipped topping
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice

Sliced almonds for garnishing top of pie (tarte)


Recipe



Line unbaked and un-pricked pastry shell with a double thickness of heavy-duty foil. Bake at 450*F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to boil over medium-high heat. Reduce heat; cool and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel, orange peel, and food coloring*, if desired. Gently stir in lemon juice, and orange juice, careful not to over mix. cool to room temperature, about 1 hour.

In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and lemon and
orange juice.

Refrigerate 1/2 cup for garnish**. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight. Place reserved cream cheese mixture in a pastry bag with a star tip and pipe stars onto tarte. Store in refrigerator.

*Note: If you are going to use food coloring, be careful when you are measuring, as a very little goes
a long way.

**Note: If needed, you might want to add more whipped topping to the reserved ½ cup of cream cheese mixture. I find I need a little more than the recipe calls for to decorate the top of tarte with piped
stars or rosettes.