Orange Blossom Tart Food

ORANGE BLOSSOM TART

Steps:

• Crust:.
• Butter 11-inch diameter tart pan with removable bottom.
• Finely grind nuts with flour, sugar and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal.
• Add water and vanilla; process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; freeze until firm, about 15 minutes.
• Roll out dough on floured surfact to 14-inch round. Transfer to prepared pan. Press dough gently into pan. Trim dough, leaving 1/2-inch overhange. Fold in overhange, forming double-thick sides.
• Freeze until firm, about 20 minutes. (Can be prepared 1 month ahead. Wrap tightly; keep frozen).
• Oranges:.
• Using serrated knife, cut ends from oranges. Slice oranges into 1/8-inch thick rounds.
• Combine sugar, water and corn syrup in heavy large skillet. Stir over medium heat until sugar dissolves.
• Place oranges in syrup; simmer 7 minutes. Turn top slices over; simmer until tender, occasionally pressing to submerge oranges in syrup, about 8 minutes longer. Cool 1 hour.
• Line baking sheet with waxed paper. Using slotted spoon, transfer orange slices to prepared sheet, arranging in single layer.
• Boil syrup in skillet until reduced to 1 cup, about 3 minutes.
• Cover oranges and syrup separately; chill until cold, at least 3 hours and up to 3 days.
• Position rack in lowest third of oven and preheat to 400°F.
• Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes.
• Reduce oven temperature to 350°F Remove beans and foil; continue baking until brown, piercing with toothpick if crust bubles, about 20 minutes. Cool.
• Filling:.
• Place 1/4 cup milk in heavy small saucepan. Sprinkle gelatin evenly over and let stand 10 minutes to soften. Stir over low heat until gelatin dissolves; set aside.
• Whisk sugar, eggs, yolk and flour in medium bowl until blended.
• Bring 1 1/4 cups milk to boil in heavy medium saucepan over medium-high heat. Gradually whisk hot milk into egg mixture.
• Return mixture to same saucepan; stir until mixture boils and thickens, about 6 minutes. Remove from heat.
• Add orange zest, vanilla and gelatin mixture; stir until blended. Chill until cool but not set, stirring occasionally, about 20 minutes.
• Spoon filling into crust, spreading evenly. Cover and chill until filling is cold and set, at least 3 hours or overnight.
• Cut orange slices in half; pat dry with paper towels. Arrange orange slices in overlapping circles on filling. If orange syrup is very thick, warm briefly over low heat. Brush oranges iwth enough syrup to glaze.

ORANGE BLOSSOM CHEESECAKE WITH RASPBERRY AND POMEGRANATE SAUCE

Steps:

• For crust:
• Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides. Butter pan. Blend first 5 ingredients in processor until nuts are ground. Using on/off turns, blend in butter until crumbs are moist. Press onto bottom and 2 inches up sides of pan.
• For filling:
• Preheat oven to 500°F. Using electric mixer, blend first 5 ingredients in large bowl. Blend in eggs and yolks 1 at a time. Pour into crust.
• Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour. Transfer to rack and cool 5 minutes. Run knife around pan sides to loosen. Cool completely. Cover and refrigerate overnight. Do ahead: Can be made 2 days ahead; keep refrigerated.
• For sauce:
• Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey; bring to simmer. Cool slightly. Cover; chill until cold. Do ahead Can be made 1 day ahead; keep refrigerated.
• Release pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.