Welcome to the Alpha Bakers bake-a-long, an online project where a group of food bloggers bake our way through The Baking Bible by Rose Levy Beranbaum. Most of the recipes made during this project will not be shared, but I will post my commentary followed by a full photo tutorial.
This week's selection - French Orange Cream Tart. A sweet pastry crust filled with a creamy orange filling.
How does it taste - Nice and orangy, but I'm not picking up on the cream in the title of this recipe. When I think if "orange cream", I think of a dreamsicle (or creamsicle depending on where you're from). So I was a bit disappointed in that regard. If the recipe had simply been called a French orange tart, I don't think I would have been disappointed at all. One of my tasters thought it was "okay". Another said it would have been better if it were all lemon. I thought it was vert tasty, but not spectacular. I really liked to better on day two so I suggest making it ahead if you can.
Also, I'm not crazy about the gritty texture left by the grated citrus zest, but one of my tasters really liked the gritty texture. To each his own.
How does it look - Well, even though my tart got a little too brown in the oven, I'd say it looks pretty good. Who doesn't love a tart?
Level of difficulty - Intermediate.
Were the directions clear - Yes.
What would I do differently next time - I might add a little vanilla bean to the crust, and I would definitely puree the egg yolks, sugar, zest, and juice in my Vitamix to make the filling as smooth as possible.
Next up - Classic Brioche, June 8, 2015.
Okay, here's my photo tutorial.
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