- Looking to work ahead? The candied oranges can be made up to 2 weeks in advance and the graham cracker dough can be made 2 days in advance. Both should be kept in the refrigerator.
- Selecting a champagne: Both sparkling white wine and champagne work great in this recipe, but you should stay away from the dry variety.
- Graham cracker dough is too dry: Sometimes this dough winds up a little dry. If that happens to you, you can easily fix this by dampening your hands with water and knead that little bit of moisture into the dough. The dough has reached the right consistency when it forms one cohesive ball without being sticky.
- Easily transfer the dough: The secret to easily transferring the graham cracker crust to the pan is to roll it out on a piece of parchment. Pick up the parchment paper and gently turn it out over the pan.
- Baking an empty tart or pie shell: Whenever you’re baking an empty pie or shell tart, be sure to use a pie weight of some sort. This will keep the dough from rising, pulling way from the pan and/or forming air pockets. Pie weights are available to purchase or you can make your own by placing parchment paper on your crust and covering it with uncooked rice or dry beans.
- Storage: This tart can be stored in the refrigerator for up to 3 days.
Graham cracker crust recipe based on Miette (2011), pg. 150
Filling recipe adapted from Life, Love and Sugar