Filus59602
Senior Cook
ORANGE CURD TARTS
1/2 cup butter or margarine
1/2 cup sugar
1 egg yolk
3 large eggs
6 ounces frozen orange juice concentrate -- thawed and undiluted
12 baked (3") pastry shells
12 ounces raspberry jam
Combine butter and sugar in top of a double boiler; bring water to a
boil. Reduce heat to low; cook until butter melts. Add egg yolk and next
two ingredients; cook, stirring occasionally, about 10 minutes or until
thickened. Spoon into shell.
Melt jam in a small saucepan over low heat; spread on orange filling.
Chill at least 2 hours. Garnish with orange rind strips, if desired.
Yield: 12 servings.
****To lower the saturated fat...use margarine in place of the butter.
Per Serving: 212 Calories; 9g Fat (37.8% calories from fat); 2g Protein;
32g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 104mg Sodium. ++++
Exchanges: 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 2 Other Carbohydrates.
1/2 cup butter or margarine
1/2 cup sugar
1 egg yolk
3 large eggs
6 ounces frozen orange juice concentrate -- thawed and undiluted
12 baked (3") pastry shells
12 ounces raspberry jam
Combine butter and sugar in top of a double boiler; bring water to a
boil. Reduce heat to low; cook until butter melts. Add egg yolk and next
two ingredients; cook, stirring occasionally, about 10 minutes or until
thickened. Spoon into shell.
Melt jam in a small saucepan over low heat; spread on orange filling.
Chill at least 2 hours. Garnish with orange rind strips, if desired.
Yield: 12 servings.
****To lower the saturated fat...use margarine in place of the butter.
Per Serving: 212 Calories; 9g Fat (37.8% calories from fat); 2g Protein;
32g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 104mg Sodium. ++++
Exchanges: 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 2 Other Carbohydrates.
