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
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources