Orange Creamsicle Tart
adapted from Thomas Keller's Lemon Tart, Bouchon
Graham Cracker Crust:
16 graham crackers, finely crushed
1/2 cup butter, melted
1/3 cup sugar
Or, you could always buy a pre made graham cracker crust. Whatever works best for you.
8 ounces orange cream soda; I used Stewart's brand, but as long as you are using the best quality orange cream soda you can find, it doesn't really matter. It does matter that you use a good quality one, because you will be reducing it and intensifying the flavor.
3 ounces orange juice. If you are juicing your own oranges, it takes about 2.
2 large eggs
2 large egg yolks
3/4 cup sugar
6 Tablespoons cold unsalted butter, cut into 6 pieces.
Mix together the graham crackers, melted butter and sugar. Pat into a 8" pie pan. Bake at 300F for 10 minutes. Let cool completely.
Pour the orange cream soda into a small saucepan over low to medium heat. Reduce the soda to a syrupy consistency. It should take about 7-10 minutes. You should end up with roughly 1 ounce of syrup. If you've reduced it too much, just add a few more ounces of soda and keep reducing. Let cool and add it to your orange juice.
For the sabayon:
Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about a minute, or until the mixture is smooth.
Set the bowl over the pot of boiling water and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one third of the orange juice mixture.
Continue to whisk vigorously and, when the mixture thickens again, add another third of the orange juice mixture. Whisk until the mixture thickens again, then add the remaining juice mixture. Continue whisking, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be around 8-15 minutes.
Turn off the heat, but leave the bowl over the pot of water. Whisk in the butter one piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the crust and let sit to cool to room temperature, for about an hour. Then refrigerate for at least 2 hours before serving.