Cara Cara Orange Meringue Tart

Yield

One 8”-9” tart.

Ingredients

Poppy Seed Crust

• 1/4 cup (60 g) unsalted butter, softened
• 1/4 teaspoon fine sea salt
• 1/4 cup (50 g) sugar
• 1 cup (120 g) all-purpose flour
• 1 tablespoon (10 g) poppy seeds
• 2 tablespoons (30 mL) milk

Cara Cara Orange Curd

• 4 large eggs
• 5 egg yolks (reserve egg whites for meringue)
• 1/2 cup (100 g) sugar
• 3/4 cup (180 mL) cara cara orange juice
• Zest of 2 cara cara oranges
• 3/4 cup (175 g) unsalted butter, softened and cut in bits

Cara Cara Orange Meringue

• 3 egg whites
• 3/4 cup (150 g) sugar
• 6 tablesoons (90 mL) cara cara orange juice
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract

Decoration

• One cara cara orange.
• 6-12 raspberries.
• 2-3 sprigs red currants.
• 6-12 gooseberries.
• 2-3 sprigs mint.

Steps

Poppy Seed Crust

1. Preheat oven to 350 ºF. Grease an 8” or 9” tart pan. In a food processor, blend together all the ingredients until they come together in a ball. If you find it too dry, add some milk and if it’s too wet add some flour.
2. Press into tart pan. Lay a sheet of parchment paper over the dough. Add pie weights or dried beans on top and blind-bake the crust for 25 minutes. Remove weights and bake an additional 5-10 minutes to brown the crust.

Cara Cara Orange Curd

1. In a medium saucepan, off heat, whisk together sugar, zest, eggs, and egg yolks; whisk in orange juice.
2. Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
3. Pour curd into hot crust and bake for an additional 20-25 minutes to set the curd. Filling should just barely jiggle in the oven when tapped.
4. Cool the tart to room temperature, then place in the fridge to fully set and chill.

Cara Cara Orange Meringue

1. In a small saucepan, boil the sugar and orange juice. Clip a candy thermometer to the pot.
2. Meanwhile, begin whipping the egg whites in a stand mixer fitted with the whisk attachment.
3. When the sugar reaches 250 ºF, remove from heat. When egg whites are starting to form soft peaks, pour the sugar mixture in very slowly, with the mixer on. While meringue is whipping, add the salt and vanilla. Continue whipping until you have stiff peaks.

Assembly

1. Garnish the tart with slices of orange, red currants, and mint.
2. Add the meringue in dollops over the tart and smooth it over in a shape of your liking.
3. Place the tart in the fridge to set. Serve cold.

Source

https://buttermilkbysam.com/cara-cara-orange-tart/