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Dessert
6 - 8 servings
1 hour
30 minutes
Chef Christina Pirello
1/2 cup whole wheat flour
1 pinch Organic Grinders, Garden Herb with Sea Salt
1/3 cup light olive oil or avocado oil
Cold spring water or filtered water for blending
2 cups soy milk
1 cup plain amasake
1 teaspoon pure vanilla extract
2 tablespoons brown rice syrup
1/3 cup Satsuma Tangerine juice, freshly squeezed
2 teaspoons organic lemon juice
1 Satsuma Tangerine, grated zest
3 tablespoons arrowroot or kuzu, dissolved in small amount of orange juice
6 Satsuma Tangerines
Brown rice syrup
Preheat oven to 350 degrees and lightly oil an 11 inch tart pan with removable bottom.
Mix flour, salt and oil together, with a fork, until the texture of wet sand forms.
Slowly add water, mixing just until the flour gathers into a smooth ball of dough.
Knead 3-4 times just to gather dough together.
Roll dough out between two sheets of parchment paper to be 1 inch larger than pan.
Carefully transfer and form dough to pan bottom and sides.
Bake on cookie sheet until slightly golden. Cool completely.
Combine the soy milk, amasake, vanilla and rice syrup in a saucepan and cook over low heat until warmed through.
Add orange juice, lemon juice and orange zest to the pan and cook for 1 minute.
Stir in dissolved kuzu, stirring until the mixture thickens, 3-4 minutes.
Spoon into a heat-resistant bowl and cover with plastic. Set aside to cool.
When the crust and custard have cooled to room temperature, loosen the custard with a whisk. Spread evenly in tart shell, filling abundantly.
Peel the oranges, removing all the pith. Separate the oranges naturally into their sections.
Arrange orange slices over the custard in concentric circles, covering completely. Remove tart rim from pan.
Bring rice syrup to a boil over high heat, cooking until it foams.
Spoon over orange tart to cover the fruit completely, allowing the glaze to run over the sides.
Allow to stand for 10-15 minutes before slicing into wedges.
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