Citrus Tarts

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
12

Delightful citrus dessert featuring orange and pummelo segments baked on puff pastry and topped with Orange Whipped Cream.

Ingredients

1 1⁄2 cups orange juice
6 tbsp. brown sugar
2 (3-in.) puff pastry rounds
24 orange segments
12 fresh pummelo or grapefruit segments
1 1⁄2 cups Orange Whipped Cream (see recipe)

Orange Whipped Cream
1 1⁄2 cups heavy cream
6 tbsp. fresh orange juice
3 tbsp. orange zest, chopped
3 tbsp. powdered sugar

Steps

1. Stir orange juice and sugar to dissolve. Bring to a boil; cook until syrup reduces by half. Cool.

2. Brush 1 tbsp. syrup on each pastry round. Set 2 orange and 1 pummelo segment on top. Bake in 425°F oven 10 min., until puffed and golden.

3.Per serving, top tart with 1 tbsp. Orange Whipped Cream.

Orange Whipped Cream :

Whip cream to soft peaks. Add juice, zest, and sugar; whip until stiff peaks form.

Yield: 11⁄2 cups.

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources