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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Orange Cream Tart

The first day of summer is around the corner, and so are so many reasons to celebrate! A family reunion, a newborn baby, a friend's bridal shower- or even just a day with nothing to do but relax. All reasons to celebrate, in my book. Here's a very simple dessert recipe that can be done a day or two ahead of time. Have a lovely and sunshiny day, friends!

Orange Cream Tart

8 servings


2 cups (approx. 7 oz) graham crackers or biscuits

2 tablespoons sugar

5 tablespoons melted butter

4 egg yolks

1 can (14 oz) sweetened condensed milk

1/2 cup freshly squeezed orange juice

2 tablespoons orange zest

1/2 teaspoon salt

1/2 cup heavy whipping cream

1 tablespoon powdered sugar

Orange slices, for garnish (optional)


1. Preheat oven to 350 degrees F. Place the graham crackers, sugar and melted butter into a food processor. Pulse until fine and resembles wet sand. Transfer to a tart pan and even out with the bottom of a cup, pushing the crumb mixture gently up the sides of the tart pan. Bake for 6 minutes.

2. In a bowl, whisk together the egg yolks, sweetened condensed milk, orange juice, orange zest and salt until creamy and pale yellow. Pour the mixture into the tart pan and bake for another 13-18 minutes, until just set (should not look liquid in the center, but may jiggle very slightly). Cool the tart completely, then refrigerate for at least an hour and up to overnight.

3. Gently remove tart from tart pan. In a large bowl, whisk the heavy whipping cream and powdered sugar until stiff peaks form. Pipe 8 rosettes along the border of the tart. Garnish with orange slices, if desired. Enjoy.

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