Orange Tarts

Oxmoor House
16 tarts


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1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup orange juice
1 cup water
1/4 cup lemon juice
3 eggs, separated
2 tablespoons grated orange rind
1 tablespoon butter or margarine
1 drop red food coloring
1/4 cup plus 2 tablespoons sugar


Combine 1 cup sugar, cornstarch, and salt in top of a nonaluminum double boiler. Gradually add orange juice, water, lemon juice, and egg yolks; stir until smooth. Cook over boiling water, stirring constantly, until thickened and smooth. Remove from heat; stir in orange rind, butter, and food coloring, mixing well. Spoon filling into prepared tart shells.

Beat egg whites (at room temperature) until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread 1 tablespoon meringue over each tart, sealing to edge of pastry. Bake at 350° for 10 to 12 minutes or until meringue is golden brown. Cool tarts to room temperature; chill.

Created date

February 2010