This tart is really French style. It is very thin and delicate. It’s wonderful all by itself or with a dollop of whipped cream. The filling can be made with either crème fraîche or mascarpone. Crème fraîche is not always easy to find in North America, and when you do find it, it usually does not compare to the crème fraîche in Europe. So you can either substitute with mascarpone or with 18% fat sour cream. The difference between 14% and 18% is really surprising. Sour cream with 18% fat has a much firmer consistency and tastes much more like creme fraiche than regular sour cream. So if you can find it in your supermarket, it is much more affordable than mascarpone. Otherwise, you can always make your own crème fraîche! To make crème fraîche, all you have to do is pour 2 cups of heavy cream into a container, add 2 tbsp of yogurt with active bacterial culture, mix, cover and let stand at room temperature for 24-48 hours until thickened. Store it in the fridge where it will firm up a bit more.
2 eggs, divided
1 cup flour
2 tbsp icing sugar
pinch of salt
1/3 cup butter
1/2 cup crème fraîche, mascarpone or 18% fat sour cream
1/3 cup sugar
2 tbsp orange liqueur, such a Grand Marnier
Preheat the oven to 350 degrees.
Separate one egg and reserve the yolk for the filling.
In a food processor, combine one egg white, flour, salt, icing sugar and butter and process until the mixture forms a ball. Press the dough into a greased 8″ tart pan with a removable bottom.
Peel and cut the oranges into segments and arrange the slices on the tart shell. Reserve the juice from the oranges (you should have around 1/3 cup) and mix with the crème fraîche, the remaining egg and egg yolk, the sugar, and the liqueur and beat until smooth. Pour into the tart shell and bake for 30 minutes or until golden and the cream has set.