Orange Brazil Nut Tart
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Orange Brazil Nut Tart
  Orange    Nuts    Tarts  
Last updated 6/12/2012 12:59:12 AM. Recipe ID 22111. Report a problem with this recipe.
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      Title: Orange brazil nut tart
 Categories: Toohot
      Yield: 4 Servings
 
      3    Eggs, separated
    3/4 c  Granulated sugar
           Grated zest of 1 orange
      1 ts Vanilla extract
      2 c  Finely ground Brazil nuts
  1 1/2 tb All-purpose flour
    1/4 ts Salt
           Garnish:
      2    Grapefruits
      2    Oranges
      4 lg Egg whites
  1 1/4 c  Granulated sugar
 
  Preheat the oven to 350 degrees. Line a 10 inch round cake pan with
  parchment paper, butter and flour.
  
  In a mixing bowl, whip together the egg yolks and sugar until pale
  yellow. Add the orange zest and vanilla, whip until light and fluffy
  and set aside.
  
  In a small bowl, combine 1 cup of the Brazil nuts with the flour and
  set aside. Reserve the remaining nuts for the garnish.
  
  In another bowl, beat the egg whites until foamy. Sprinkle in the
  salt and continue beating until soft peaks form. Alternate folding in
  the nut and flour mixture, and the beaten yolk mixture, until
  combined. Pour into the prepared pan.
  
  Bake 25 to 30 minutes, or until lightly browned. Set on a rack to
  cool, about 10 minutes. Run a knife along the edge to loosen and
  invert onto a platter. Remove the parchment let cool completely.
  
  Meanwhile, preheat the oven to 300 degrees. Place cake on a baking
  sheet lined with parchment paper.
  
  Working over a bowl to catch the juices, peel the grapefruits and
  oranges and cut between the membranes to remove the sections. Remove
  the seeds. Arrange the sections over the cake. Pour the juice through
  a strainer and drizzle over the cake.
  
  In mixing bowl, whisk the egg whites until foamy. Gradually add the
  sugar, whisking until stiff peaks form, about 10 minutes. Gently fold
  in the reserved 1 cup of ground Brazil nuts.
  
  Spread the meringue evenly over the cake and bake 1/2 hour. Cool on a
  rack and serve.
  
  Yield: one 10 inch tart
  
  




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Recipe ID 22111 (Apr 03, 2005)

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