Ingredients with Measurements:
- 1 package of ladyfingers (7 oz)
- 1 cup of orange marmalade
- 1 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 tsp of vanilla extract
- 1/4 tsp of salt
- 1/4 cup of unsalted butter, melted
Special equipment needed:
- 9-inch tart pan with removable bottom
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the ladyfingers until they are finely ground.
3. Add the melted butter to the ladyfinger crumbs and mix until well combined.
4. Press the mixture into the bottom and up the sides of the tart pan.
5. Bake the crust for 10 minutes, then remove from the oven and let it cool.
6. Spread the orange marmalade evenly over the cooled crust.
7. In a mixing bowl, beat the heavy cream, powdered sugar, vanilla extract, and salt until stiff peaks form.
8. Spread the whipped cream over the orange marmalade layer.
9. Chill the tart in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
5. Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 380
Fat: 23g
Carbohydrates: 39g
Protein: 3g
Sodium: 150mg
Sugar: 25g
Substitutions for ingredients:
- Ladyfingers can be substituted with graham crackers or digestive biscuits.
- Orange marmalade can be substituted with any other fruit jam or preserves.
- Heavy cream can be substituted with whipped topping or coconut cream.
Variations:
- Add sliced fresh fruit on top of the whipped cream layer.
- Use lemon curd instead of orange marmalade.
- Add a layer of chocolate ganache on top of the orange marmalade layer.
Tips and tricks:
- Make sure the ladyfinger crust is pressed firmly into the tart pan to prevent it from crumbling when sliced.
- Chill the mixing bowl and beaters in the freezer for 10 minutes before whipping the cream to help it hold its shape.
- Use a piping bag to pipe the whipped cream onto the tart for a more decorative look.
Storage instructions:
Store the tart covered in the refrigerator for up to 3 days.
Reheating instructions:
This tart is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the tart on a decorative platter or cake stand.
Garnishes:
Garnish with fresh fruit or a dusting of powdered sugar.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
This tart can be served as a dessert on its own.
Troubleshooting advice:
- If the ladyfinger crust is too crumbly, add more melted butter to the mixture.
- If the whipped cream is too runny, chill the mixing bowl and beaters for longer before whipping.
Food safety advice:
Make sure to store the tart in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Ladyfingers, also known as sponge fingers or savoiardi, are a type of sweet biscuit that originated in Italy in the late 15th century. They are commonly used in desserts such as tiramisu and trifles.
Flavor profiles:
This tart has a sweet and tangy flavor from the orange marmalade and a creamy texture from the whipped cream.
Serving suggestions:
Serve this tart as a dessert after a dinner party or as a sweet treat for afternoon tea.
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