Bon Vivant? Moi?

Oranges and Cream Tart

Filling

8 oz. Cream Cheese

1 can (14 oz) Sweetened Condensed Milk

1/3 c. Lemon Juice

1/2 tsp Vanilla Extract

Zest of 2 Oranges. 

Combine all ingredients and whip until combined and smooth. Poor mixture into the cooled tart shell and smooth off the top, tap lightly to eliminate any air bubbles. Refrigerate for approx. 2 hours until set. 

Tart Shell

3 oz. Cold Butter cut into pieces

1 T. Vegetable Oil

3 T. Cold Water

1 T. Sugar

1/8 tsp. Salt

1 c. Flour (rounded cup)

Cut butter into flour, salt, and sugar until pea size pieces form. Then add vegetable oil and water. Combine with fork until ball forms. Refrigerate 10-15 min. Roll out and Press dough into tart pan. Poke holes with fork in bottom of shell (or cover with foil and fill with baking stones) to prevent bubbling. Bake at 410 degrees F. Until edges are golden (Baking time will vary depending on accuracy of your oven). Let cool. 

Garnish Ideas:

Sprigs of Fresh Mint

Orange Supremes

Orange Zest Spirals

Orange Wheels

Orange Twists

Chantilly Cream

Chantilly Cream

1 c. Heavy Whipping Cream

1 T. Granulated Sugar

1/2 tsp. Vanilla Extract 

Measuring Cups Dry/ Liquid

Measuring Spoons

Fork

Pastry Blender

Rubber Scrapper

Stand Mixer or Hand Mixer with Whip Attachment

Tart Shell

Paring Knife

Zester

Rolling Pin

Can Opener

Baking Stones

Foil/ Plastic Wrap

Mixing Bowls

Cutting Board

Oven Mitts