Orange tart

Tags: tart, dessert, waiting
Created: 2011/04/08
. Serves 6. 11 steps
shell Place walnut on shell, pour filling over. Bake in moderately slow oven 35 minutes or until mixture bubbles and top is light brown. Transfer to rack and cool completely.
125g flour   rub in Refrigerate pastry several hours or overnight Roll thinly, place in a lined 22cm-diameter tart pan. Press well into corners and up sides. Prick base with a fork. Freeze 30 minutes. Bake, on a preheated baking sheet, in moderately slow oven 20 minutes or until crisp and golden. You may need to cover it with foil for some of the baking. Leave in tart tin, and cool on rack.
115g unsalted butter chill, cut into small pieces
≈2 tablespoons ice water   add one teaspoon at a time, to form a ball
3/4 cup whipping cream   simmer, stirring, until sugar dissolves
3/4 cup sugar
2 tablespoons orange liqueur   whisk in
1 tablespoon orange peel grated
1/2 teaspoon vanilla essence
1/2 teaspoon salt
185g walnut halves