Orange Creamsicle Mousse Tart Waves with CitrusPearls

Ingredients

For the Shortbread Crust:

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

3/4 cup cold unsalted butter, cubed

1/4 tsp salt

1 tsp orange zest

For the Orange Creamsicle Mousse:

1 cup heavy cream, chilled

4 oz cream cheese, softened

1/2 cup granulated sugar

1/4 cup fresh orange juice

1 tsp vanilla extract

1 tsp gelatin powder

1 tbsp cold water

For the Citrus Pearls:

1/2 cup orange juice, strained

1/4 tsp agar agar powder

1 cup neutral vegetable oil, chilled in freezer for 30

minutes

For Garnish:

1 tbsp fresh mint leaves, tiny

1/2 tsp orange zest, fine

Directions

Pulse flour, powdered sugar, salt, and orange zest in a

food processor. Add cold butter and pulse until a dough

forms. Press into a rectangular tart pan and bake at

350°F for 18 minutes until golden. Cool completely.

Bloom gelatin in cold water for 5 minutes. Microwave for

10 seconds until liquid.

Beat cream cheese, sugar, orange juice, and vanilla until

smooth. Stir in the liquid gelatin.

Whip heavy cream to stiff peaks and gently fold into the

orange mixture.

Transfer mousse to a piping bag fitted with a Saint-

Honore or petal tip. Pipe continuous "wave" motions

across the cooled tart shell. Chill for 4 hours.

For the pearls, simmer orange juice and agar agar for 1

minute. Using a dropper, drip the hot liquid into the ice-

cold oil.

Collect the pearls with a slotted spoon, rinse gently in

cold water, and drain.

Scatter citrus pearls over the mousse waves and garnish

with mint and extra zes