I subscribe to Cuisine et Vins de France, a French cooking magazine. It has terrific recipes and travel articles, and deciphering the writing helps me keep up my very elementary French.
Yesterday, I baked “Tartelettes a l’Orange,” a sort of orangey custard tart. After I mixed up the filling, I tasted it (raw), and blimey if it didn’t taste just like an Orange Julius! Better, in fact.
Here are the ingredients, IIRC, if anyone wants to bake this spectacularly luscious dessert:
2 eggs
1/3 cup sugar
juice of 1/2 large orange
juice of 1 lime
2 tablespoons of sour cream
3 drops of vanilla
Beat the eggs and sugar together for several minutes or until they are thick and lemon-colored. Beat in the juices, sour cream and vanilla. Fill a small French partially-baked tart shell and bake at 325 for about 30 minutes or until just set.
If you wish, peel the zest off of an orange and cook it in 1/4 cup of water and 1/4 cup of sugar until most of the moisture is evaporated. Top the tart with this candied orange peel and drizzle on any orangey syrup left in the pan.