This Agar Orange tart is luxurious and the perfect balance of the crunchiness, warm creaminess and sweet caramelised chewiness! This is not a sugar-free dessert but sugar can be reduced.
- 650ml cream (or non-dairy equivalent ~ Soy Milk/ Coconut cream)
- zest of 2 oranges
- 100g caster sugar (optional or substitute)
- 2 tsp Agar powder
- 3 tbsp orange liqueur (or orange water)
- 250ml cream for whipping
- 2 cups Butternut Snap biscuit crumbs
- 70g butter, melted
- 50g toasted slivered almonds
- 3 oranges, sliced thin icing sugar for dusting
DirectionsFor the Filling:
- Pour 650ml cream into a pan and sprinkle with the Agar. Using a whisk, mix to combine and let stand 10 minutes for the Agar to swell.
- Make an orange cream by adding orange zest, orange liqueur and sugar to the Agar mixture. Stir to mix and place the pan on medium heat.
- Bring to the boil then simmer for 2-3 minutes while stirring, until Agar & sugar are dissolved. Remove from heat.
- In a separate bowl, whip the 250ml cream until firm. To combine, add 1/3 of the orange cream to the whipped cream and mix well with a whisk.
- Continue adding the rest of the orange cream until combined thoroughly. Ladle the mixture into a bowl and refrigerate to set (about 30 min).
- Combine the biscuit crumbs, butter and nuts. Press the mixture in tart dish and chill until firm. Spoon the cold custard into the crust.
- Arrange the orange slices on the tart. Dust with icing sugar, caramelize under the grill and refrigerate 1 hour to set well. Serve at room temperature for maximum flavour.
- Filling may ‘sweat’ when weather is humid. To prevent this, you may dissolve 1 tsp of corn starch (corn flour) with the agar into the liquid that you are cooking
- Using cream only for this recipe makes a luxurious dessert that is also very rich, so excellent in small portions. For those who enjoy larger servings, consider replacing half the cream with full fat milk. You can also make this recipe lactose free & vegan by using coconut milk/cream or soya milk.