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1
Preheat oven to 350.
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2
For the crust, grate the orange zest using a light pressure so as not to dig into the white pith.
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3
Make the pastry shell by placing the flour, sugar, butter, egg yolks, orange zest and a pinch of salt into a food processor and running till all ingredients are well mixed.
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4
Add the ice water and run till a dough is formed.
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5
If the mixture is too dry or does not hold together, add a little more ice water, 1 t at a time.
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6
Remove the dough from the bowl of the processor (careful of the blade) and place it on the removable bottom of a shallow 11 inch tart pan.
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7
Using a rolling pin, roll out the dough till it is not more than 1/4 inch thick, allowing the dough to extend over the edge.
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8
Slide the dough and tart pan bottom off the edge of the work surface, placing a hand under the metal bottom and lower it into the outer ring of the tart pan.
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9
Press the dough against the sides of the pan and trim any overhang.
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10
Cover the dough with a sheet of foil and weight it with some rice or dried beans.
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11
Place the tart pan in the preheated oven and bake for 10 minutes.
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12
Remove the foil with the rice or beans and bake uncovered for another 10 minutes.
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13
While the crust is baking, make the filling.
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14
Put the eggs and sugar in the bowl of a mixer and beat at high speed till pale yellow ribbons form, 2-3 minutes.
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15
Reduce the speed of the mixer and pour in the orange juice.
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16
Pour the mixture into the baked crust and place the tart in the oven.
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17
Bake till the top is browned and the filling appears firm with the pan is shaken gently, about 40 minutes.
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18
Allow the tart to cool completely before serving (may be chilled in the refrigerator).
