Chef Cristina Jimenez

Chef Cristina Jimenez of 32 East restaurant in Delray Beach. (Carline Jean, Sun Sentinel / December 11, 2012)

The restaurant: 32 East, 32 E. Atlantic Ave., Delray Beach, 561-276-7868,

Holiday memory: "The flavor of Christmas for me is pork. My Cuban parents started cooking very early in the day. Dad always made a pig in a box. That was just the appetizer. And Mom made her signature rum cake and tiers of candy dishes filled with her almond turrón. My father has 10 siblings, so our giant Christmas Eve celebration was 100-150 people. Lots of food, family, friends and happy faces."

Orange tart with cranberry sauce and candied spiced walnuts

It is not necessary to squeeze fresh orange juice for this recipe, but if you do, include the orange zest.

4 large egg yolks

1 (14-ounce) can sweetened condensed milk

1 cup orange juice

Juice and zest of 1 lime or lemon

3 tablespoons cornstarch

1/3 cup heavy cream

1 (9-inch) baked Tart shell (See recipe)

Orange cranberry sauce (See recipe)

Candied spiced walnuts (See recipe)


Preheat oven to 300 degrees. Using an electric mixer fitted with a whisk attachment on medium speed, whip egg yolks until pale yellow and fluffy ribbon stage. Add condensed milk to yolks, mixing to combine.


Using a small bowl, whisk together orange juice, lime juice, zest and cornstarch. Add mixture to yolks. Add heavy cream.


Pour orange mixture into baked tart shell and bake until the center jiggles like Jello, about 30 minutes. Oven temperatures vary so take precautions the first time you try the recipe, and take notes to do it the same way each time. Cool on a wire rack.