Thanks to WGN’s Midday News for inviting Chef Stefano to the studio! His Orange Tart is the perfect dessert for all of your home holiday entertaining. Don’t want to make it yourself? Just give us a call! We’ll deliver it, along with any other goodies you’d like to make your gathering delicious. Click here to see our full menu.
Chef Stefano’s Orange Tart
Short Dough:
1 lbs butter
8 oz sugar
3 eggs
1.5 lbs all purpose flour
1 vanilla bean
half orange zest
Orange Cream:
8 oz orange juice
4 eggs
7.5 oz sugar
8.8 oz butter
2 gelatin sheets
Ice and water
For the short dough:
Mix the butter with the sugar vanilla and orange zest. Add the eggs. And the flour. When combined, wrap in plastic and refrigerate for a minimum of 1 hour. Roll the short dough thin and put on the tart shell mold. Cook/bake at 335 for around 30 minutes.
For the orange cream:
Bloom the gelatin with ice and water (about 10 minutes). Put orange zest, eggs and sugar in a pot and after 2 minutes add the orange juice and cook until thick. Turn off the heat and add the gelatin. Let it sit for 30 minutes and add the room temperature butter and emulsify. Pour in the cooked tart shell and let it set in the refrigerator for 3 hours. Decorate with whip cream and orange zest.
Click here to watch the full segment!
