Line unbaked and un-pricked pastry shell with a double thickness of heavy-duty foil. Bake at 450*F
for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to boil over medium-high
heat. Reduce heat; cool and stir for 2 minutes or until thickened and bubbly. Remove from the
heat; stir in butter, lemon peel, orange peel, and food coloring*, if desired. Gently stir in lemon juice,
and orange juice, careful not to
over mix. cool to room temperature, about 1 hour.
In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and lemon and
Refrigerate 1/2 cup for garnish**. Spread remaining cream cheese mixture into shell; top with
lemon filling. Chill overnight. Place reserved cream cheese mixture in a pastry bag with a star tip
and pipe stars onto tarte. Store in refrigerator.
*Note: If you are going to use food coloring, be careful when you are measuring, as a very little goes
a long way.
**Note: If needed, you might want to add more whipped topping to the reserved ½ cup of cream cheese mixture. I find I need a little more than the recipe calls for to decorate the top of tarte with piped
stars or rosettes.
Date: March 3, 2002