Impressed by our love of the nostalgic Orange Creamsicle ice pop, this tart gives a classy tackle a beloved childhood deal with. The silky-smooth filling is nestled inside a crisp, indulgent chocolaty shell, making a decadent mixture of flavors and textures that captivate with every chew.
Satsuma Cream Tart
Makes 1 (13½x4¼-inch) tart
- Crust:
- 2 cups (224 grams) chocolate sandwich cookie crumbs (see Word)
- 3 tablespoons (36 grams) granulated sugar
- ¼ teaspoon kosher salt
- ¼ cup (57 grams) unsalted butter, melted and cooled
- 1 massive egg yolk (19 grams)
- Filling:
- ¾ cup (225 grams) Satsuma Marmalade (recipe follows)
- ¾ cup (232 grams) sweetened condensed milk
- 2 tablespoons (6 grams) satsuma zest
- 3 tablespoons (45 grams) recent satsuma juice
- 3 massive egg yolks (56 grams), room temperature
- 2 teaspoons (6 grams) vanilla extract
- ⅛ teaspoon kosher salt
- Sweetened whipped cream, to serve
- Garnish: Candied Satsuma Peels (recipe follows)
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Preheat oven to 350°F (180°C). Spray a 13½x4¼-inch fluted removable-bottom tart pan with baking spray with flour.
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For crust: In a medium bowl, stir collectively cookie crumbs, sugar, and salt.
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In a small bowl, whisk collectively melted butter and egg yolk. Stir butter combination into cookie crumb combination till properly mixed. Press combination into backside and up sides of ready pan.
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Bake till aromatic, 15 to twenty minutes. Let cool for half-hour. Depart oven on.
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For filling: Utilizing a small offset spatula, unfold Satsuma Marmalade in backside of cooled ready crust; freeze till chilly, 10 to fifteen minutes.
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In a big bowl, whisk collectively condensed milk, satsuma zest and juice, egg yolks, vanilla, and salt till properly mixed. Unfold onto marmalade in ready crust. Utilizing a wood choose, pop any air bubbles on floor.
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Bake till aromatic and edges of crust look dry, edges of filling are set, and heart jiggles barely, 20 to 25 minutes. Let cool fully in pan on a wire rack. Loosely cowl and refrigerate till chilly, at the very least 4 hours, or as much as in a single day.
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Simply earlier than serving, take away from pan, and prime with whipped cream. Garnish with Candied Satsuma Peels, if desired.
Word: Separate 25 cream-filled chocolate sandwich cookies into 50 particular person cookies; scrape off and discard cream filling. Crush the person cookies into crumbs.
Satsuma Marmalade
Makes 2⅓ cups
- 9 medium satsumas (840 grams)
- 1 tablespoon plus 2 teaspoons (5 grams) lemon zest
- ¼ cup plus 1 tablespoon (75 grams) recent lemon juice
- 1½ cups (300 grams) granulated sugar
- ¾ teaspoon (2.25 grams) kosher salt
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Peel and seed satsumas, reserving peels. Within the work bowl of a meals processor, course of satsuma flesh and peels and lemon zest and juice till virtually {smooth}, about 1 minute. (There ought to nonetheless be some small items remaining.)
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In a medium saucepan, deliver satsuma combination to a boil over medium warmth. Scale back warmth to low, and simmer for 10 minutes. Stir in sugar and salt, and improve warmth to medium-high; cook dinner, stirring continuously, till combination is thickened and an instant-read thermometer registers 210°F (98°C), 35 to 40 minutes. Take away from warmth, and let cool fully. Refrigerate in an hermetic container for as much as 1 month.
Candied Satsuma Peels
Makes about 1 cup
- 6 satsumas (339 grams)
- 3 cups (720 grams) chilly water, divided
- 1¾ cups (350 grams) granulated sugar, divided
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Preheat oven to 250°F (130°C). Line a rimmed baking sheet with parchment paper; prime with an ovenproof wire rack.
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Peel satsumas, conserving peels in massive items. Reduce peels into 2×1/16-inch strips. Reserve satsuma flesh for one more use.
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In a big skillet, deliver satsuma peel strips and a pair of cups (480 grams) chilly water to a low boil over medium warmth. Scale back warmth, and simmer, with out stirring, for 10 minutes; drain.
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Return satsuma peels to skillet; sprinkle 1 cup (200 grams) sugar onto peels. Pour remaining 1 cup (240 grams) chilly water onto sugar; gently stir till mixed. Carry to a boil over medium-low warmth; cut back warmth, and simmer for quarter-hour. Utilizing a slotted spoon or tongs, rigorously take away satsuma peels, and organize in a single layer on ready rack.
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Bake for half-hour.
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In a shallow dish, place remaining ¾ cup (150 grams) sugar. Dredge satsuma peels in sugar to totally coat. Return to rack; let stand till dry, at the very least 2 hours. Retailer in an hermetic container for as much as 1 week.
