Orange Brazil Nut Tart

This Orange Brazil Nut Tart is a decadent dessert that balances the deep, buttery richness of ground Brazil nuts with the bright acidity of fresh orange and grapefruit. The base is a tender, cake-like layer infused with orange zest and vanilla, providing a moist foundation for the topping. A light, toasted meringue adds a delightful textural contrast, while the fresh citrus segments offer a juicy, refreshing finish. This elegant yet rustic tart is perfect for holiday gatherings, tea parties, or as a sophisticated end to a dinner party.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 435

Dietary: Vegan

Description

This Orange Brazil Nut Tart is a decadent dessert that balances the deep, buttery richness of ground Brazil nuts with the bright acidity of fresh orange and grapefruit. The base is a tender, cake-like layer infused with orange zest and vanilla, providing a moist foundation for the topping. A light, toasted meringue adds a delightful textural contrast, while the fresh citrus segments offer a juicy, refreshing finish. This elegant yet rustic tart is perfect for holiday gatherings, tea parties, or as a sophisticated end to a dinner party.

Directions

1
Preheat the oven to 350°F (175°C).
2
Line a 10-inch round cake pan with parchment paper, then butter and flour the parchment-lined pan.
3
In a mixing bowl, whip the 3 egg yolks and 3/4 cup granulated sugar together until the mixture is pale yellow.
4
Add the orange zest and vanilla extract to the yolk mixture, then whip until light and fluffy. Set aside.
5
In a small bowl, combine 1 cup of the finely ground Brazil nuts with the all-purpose flour. Set aside.
6
Reserve the remaining 1 cup of ground Brazil nuts for the meringue topping.
7
In a clean bowl, beat the 3 egg whites from the eggs until foamy.
8
Sprinkle in the salt and continue beating the egg whites until soft peaks form.
9
Gently fold the nut and flour mixture into the beaten egg whites, followed by the yolk mixture, alternating additions until just combined.
10
Pour the batter into the prepared pan and smooth the top.
11
Bake for 25 to 30 minutes, or until the top is lightly browned and set.
12
Remove from the oven and set on a wire rack to cool for about 10 minutes.
13
Run a knife along the edge to loosen the cake, then invert it onto a platter.
14
Carefully remove the parchment paper and allow the cake to cool completely.
15
Meanwhile, preheat the oven to 300°F (150°C).
16
Place the cooled cake on a baking sheet lined with parchment paper.
17
Working over a bowl to catch the juices, peel the grapefruits and oranges.
18
Cut between the membranes to remove the citrus segments, discarding seeds and pith.
19
Arrange the citrus sections evenly over the surface of the cake.
20
Strain the caught citrus juice and drizzle it over the cake and fruit.
21
In a mixing bowl, whisk the 4 additional egg whites until foamy.
22
Gradually add the 1 1/4 cups granulated sugar while whisking continuously until stiff, glossy peaks form, about 10 minutes.
23
Gently fold the reserved 1 cup of ground Brazil nuts into the meringue.
24
Spread the meringue evenly over the cake, covering the fruit.
25
Bake for 30 minutes, or until the meringue is lightly toasted.
26
Cool on a rack and serve.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 435kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 3g15%
Cholesterol 110mg37%
Sodium 85mg4%
Total Carbohydrate 58g20%
Dietary Fiber 2g8%
Sugars 42g
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/orange-brazil-nut-tart/