Looking for a lighter finish to a meal? This refreshing tart is just the thing! The bold orange taste is balanced nicely with the sweet, unique, red-berry flavor of the Cara Cara oranges for a pretty, flavorful springtime dessert.
For the poppy seed crust:
¼ c. unsalted butter, softened
¼ tsp. fine sea salt
¼ c. sugar
1 c. all purpose flour
1 Tbsp. milk or water
⅓ cup poppy seeds
For the orange curd:
3 large eggs
3 egg yolks (reserve whites for meringue)
⅓ c. sugar
½ c. juice from 2 Pittman & Davis Cara Cara Oranges
Zest of 2 Pittman & Davis Cara Cara Oranges
½ c. unsalted butter, softened and cut in bits
½ tsp. sea salt
For the meringue:
3 egg whites
¾ c. sugar
¼ + ⅛ c. juice from 1 Pittman & Davis Cara Cara Orange
¼ tsp. salt
1 tsp. vanilla extract
- For the crust: Pre-heat oven to 350ºF. In a food processor, blend together all ingredients until they come together in a ball (if too dry, add water or milk; if too moist, add flour). Press the mixture into a 9″ tart pan. Lay a sheet of parchment paper over the dough. Add pie weights or dried beans on top and bake crust for 15 minutes.
- For the curd: While the crust is baking, make the curd. Add all ingredients to pot. Cook over medium-low heat, whisking frequently until it coats the back of a spoon (be careful not to let it overheat and boil). Press through a fine mesh sieve to strain, then pour into hot crust and bake an additional 10 minutes until curd sets. Allow to cool, then place in a bridge to fully set and chill through.
- For the meringue: Bring sugar and juice to a boil in a small saucepan. Clip a candy thermometer to the pot. When the sugar reaches 250ºF, remove from heat. Meanwhile, begin whipping egg whites in a stand mixer using whisk attachment until soft peaks form. With mixer on, slowly add sugar mixture, then salt and vanilla. Continue whipping until stiff peaks form (the meringue should hold its shape when you lift the whist). Add the meringue in dollops over tart and smooth. Place the tart in fridge to set. Serve cold.