French Orange Cream Tart

This exquisite recipe was inspired by one I enjoyed at a dinner at L’École, the restaurant at The International Culinary Center in New York City. Chef Tina Casaceli, the owner of Milk & Cookies Bakery in New York City and a chef instructor at L’École at the time, shared the special filling and caramelizing technique with me: The tart is filled with the creamiest of true orange fillings and topped with the finest possible crunch of caramel.