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1
For the dough, pulse butter, sugar, egg and lemon zest in a food processor with metal blade just a few times to break up the butter a bit.
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2
With machine off, add the flour.
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3
Pulse again just until a dough forms.
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4
(Or use a pastry cutter in a large bowl.)
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5
Transfer dough to a floured work surface and gently knead a few times to bring it together.
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6
Wrap dough in plastic wrap and chill until firm, about 1 hour, for for up to 1 day.
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7
On a floured surface, roll the dough into a circle 1/8-inch thick.
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8
Fit dough into a 10-inch tart pan with a removable bottom, pressing dough to the bottom of the pan to eliminate air bubbles.
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9
Trim excess dough from the edges and prick the bottom a dozen times with a fork.
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10
Chill until firm, about 1 hour.
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11
Heat oven to 350 degrees.
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12
Place tart shell on a baking sheet.
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13
Line the dough with foil and fill with dried beans or pie weights.
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14
Bake for 15 minutes.
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15
Carefully remove foil with the weights and bake the shell for another 15 minutes until golden brown.
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16
Let cool in pan.
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17
The tart shell will keep, well wrapped, for up to 1 day.
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18
For the orange filling: In a large mixer bowl, beat the butter and sugar until light and creamy, 3-5 minutes.
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19
Beat in the eggs and yolks, one by one, scraping down the bowl between additions.
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20
Beat the mixture for a few minutes before gradually beating in the orange juice.
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21
The mixture may look slightly curdled, but do not worry; it will smooth when it cooks.
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22
Pour the lemon juice into a small bowl and sprinkle the gelatin on top.
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23
Set aside.
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24
Pour the butter mixture into a medium stainless-steel saucepan and add the orange zest.
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25
Cook, whisking constantly, over medium heat until it thickens enough to coat the back of a spoon and the temperature reaches 170 degrees on a kitchen thermometer.
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26
Do not let it boil.
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27
Take the pan off the heat and stir in the softened gelatin until it dissolves.
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28
Strain the mixture through a fine sieve into a bowl and let cool for about 30 minutes.
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29
Pour the mixture into the baked shell.
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30
Refrigerate until set, about 3 hours, or for up to 1 day.
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31
To assemble: Whip the cream until soft peaks form.
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32
Use immediately or chill for up to 3 hours.
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33
Arrange blackberries on top of the orange filling in a pretty pattern.
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34
Cut the tart into 10 slices.
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35
Top each with whipped cream or serve cream on the side.
