Vanilla Bean Honeybell Orange Tart With Chocolate Spiced Citrus Meringue Recipes

Steps:

• For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch tart pan with cooking spray.
• Add the flour, butter and confectioners' sugar to a food processor and pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and pulse until the dough comes together.
• Press the dough into the bottom and up the sides of the prepared tart pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack while you make the filling.
• For the lemon curd: Meanwhile, whisk the lemon juice, granulated sugar, milk, whole eggs and yolks in a medium saucepan over medium heat until well combined. Add the butter and cook, stirring continuously, until the mixture thickens and coats the back of a spoon, 10 to 12 minutes. Strain the curd if any lumps form; set aside.
• For the strawberry puree. Blend the strawberries in a blender until fully pureed. Strain the puree through a fine-mesh strainer into a small saucepan to remove the seeds. Add the granulated sugar and lemon juice, bring to simmer and simmer, stirring often, until the puree is syrupy and yields about 1/4 cup, about 15 minutes. Let cool slightly.
• Add the strawberry puree to the lemon curd and mix until fully combined. Pour into the cooled crust and smooth with a spatula. Bake until the curd is set, 15 to 20 minutes. Let cool slightly on a rack, about 30 minutes, then refrigerate, uncovered, until completely cool, about 2 hours.
• For the meringue: Fit a metal bowl over a pot with about an inch of simmering water (make sure the bowl does not touch the water). Put the granulated sugar, cream of tartar and egg whites into the bowl and hand whisk until the sugar is fully dissolved and the whites are warm to the touch, 3 to 3 1/2 minutes. Test the mixture by rubbing it between your fingers to make sure it's not grainy. Transfer to a stand mixer with a whisk attachment, add the vanilla extract and whip, starting on a low speed and gradually increasing to high, until the mixture forms stiff, glossy peaks, about 4 minutes. Transfer the meringue to 2 piping bags fitted with different-size star tips. Pipe the meringue in a decorative pattern on top of the tart, leaving some of the pink filling showing.
• To serve: position an oven rack in the top position and preheat the oven to broil. Broil the tart until the meringue is toasted, 30 seconds to 1 minute. Garnish with curled strips of lemon zest.

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Put the cocoa powder in a large bowl. Microwave the milk and water in a small microwave-safe bowl until steaming, 1 to 2 minutes; pour over the cocoa powder and whisk until smooth. Let cool slightly.
• Whisk the flour, baking soda and salt in a small bowl. Whisk the sugar, vegetable oil, egg, vanilla and orange zest into the cocoa mixture, then whisk in the flour mixture.
• Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
• Make the ganache: Microwave the chocolate and heavy cream in a microwave-safe bowl in 30-second intervals, stirring, until melted, about 1 minute. Let sit until thickened but still pourable, 5 minutes. Spoon over the cupcakes, gently spreading to cover. Let set 10 minutes.
• Meanwhile, make the meringue: Whisk the egg whites, sugar and cream of tartar in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Remove from the heat; beat with a mixer on medium-high speed until stiff glossy peaks form, 5 to 8 minutes. Tint with orange food coloring. Generously spread the meringue on the cupcakes and lightly brown with a kitchen torch.

Steps:

• Trim the bottoms and tops of the navel oranges, grapefruits and blood oranges, then cut away the peel and pith with a paring knife. Slice the fruit crosswise and arrange on a rimmed platter.
• Combine the lemon juice, sugar, 1/4 cup water and the vanilla seeds in a small saucepan over medium heat. Bring to a simmer, then remove from the heat and let cool to room temperature.
• Pour the syrup over the fruit, cover and refrigerate at least 2 hours or overnight.

Steps:

• Add the eggs and cream to a medium bowl and whisk together until combined.
• In a saucepan over medium heat, add the sugar, clementine juice, grapefruit juice and cornstarch. Cook, whisking, until the sugar dissolves, 3 to 5 minutes. Slowly add the egg-cream mixture and stir to combine. Cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.
• Pour the citrus custard into the prebaked Shortbread Almond Crust and refrigerate until set, about 4 hours or overnight.
• Remove the tart from the refrigerator, top evenly with Citrus Whipped Cream, and sprinkle with the citrus zest.
• Preheat the oven to 350 degrees F.
• Place the cookies and almonds into a food processor and pulse to chop fine. Add the sugar, cinnamon and salt and pulse to combine. Drizzle in the melted butter and process until the mixture holds together.
• Press the crust into a 9-inch fluted tart pan, evenly covering the bottom and up the sides of the pan. Refrigerate for 20 minutes, then bake until golden and crisp, 18 to 20 minutes.
• Cool completely on a wire rack before filling.
• In a large bowl, whip the heavy cream, confectioners' sugar and 1 tablespoon of the citrus zest until stiff peaks form.