Savannah Sunrise Orange Cream Tart Share Tags: dessert This packs a creamy orange punch! A light and crispy, puff pastry crust with a heavenly creamy orange cream, topped off with little mandrian oranges lined up and looking like sunrises. My hope is to see a REAL Savannah sunrise...(sigh) Prep time: 30 minutes | Cook time: 30 minutes | Total time: 60 minutes | Servings: 9 8 ounce(s) of Philadelphia cream cheese
1 juice of an orange
1 zest of an orange
1 jar of marshmellow creme
1 tsp. of vanilla
1 sheet puff pastry
1 egg, beaten
1/2 cup(s) of apricot jam
1 25 oz. jar mandrian oranges, drained
1 small bunch of baby roses or mint for garnish
Set out puff pastry to thaw for at least 15 min. Preheat oven to 400. After pastry thaws, open and score a 1/2 inch edge around the outside of the pastry to create an border. Spray pan with cooking spray and lay out pastry. Brush with egg wash (add 1 tbs.water to egg). Bake for 12-15 min.
While the pastry is baking, mix cream cheese, orange juice, pudding mix, zest, vanilla and marshmellow creme. Blend until creamy smooth. Try not to just eat it all right there!
Pour into zip top bag, twist and cut tip off corner. After you pastry has cooled slightly, start piping in your cream. Smooth the cream out in the puff pastry shell, making sure to keep it in the borders.
Start lining up mandrian oranges all in the same direction and in rows. Fill the entire tart.
Microwave your apricot jam with a tbls. water for about 30 seconds in the microwave, until is loose and easy to brush.
Brush glaze on tart, liberally. This will keep it moist and shiny! Eat now or chill in frig until ready to serve. Garnish with baby roses or mint. So pretty!