This was the second time I made Dorie Greenspan's Fresh Orange Cream Tart. As usual I made a shortcut: from sweet tart dough to digestive biscuit (again) and of course I cut down the quantity of sugar. The orange cream filling was indeed creamy even though I lessen the butter. Originally the butter used in the recipe was 2 3/4 sticks, creamy and super delicious but definitely not waistline-friendly.
How does it taste like after all the changes? soft, light, creamy, sweet and orangey...melt in your mouth goodness. The candied orange slices gives a nice touch as well.
Dorie's instructions was to pour the cream into a container, press a piece of plastic wrap against the surface and refrigerate for at least 4 hours. When you are ready to construct the tart, whisk the cream vigorously to loosen it and then spread the cream evenly in the crust. What I did was I poured the cream straight to the prepared digestive biscuit, since I did not follow the instructions and the butter quantity my orange cream has air bubbles and it doesn't look like
this. But for me it doesn't matter because it was still delicious.
