Orange Brûlée Tart

Preparation info

  • Yield:

    one

    8 in . tart
    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Orange juice

Method

Procedure

  1. Heat together the juice, first quantity of sugar, zest, and butter until the sugar is dissolved.
  2. Whip the eggs, egg yolks, and remaining sugar until the sugar is dissolved.
  3. Stir the cornstarch into the egg mixture.
  4. Bring the juice mixture to a boil. Temper the egg mixture by gradually beating in half the orange juice mixt