Recipe of Orange Bars ( eggless )

Hey folks , today I’m going to share a recipe of orange / mandarin  bars and it’s eggless !! 

Orange bars  sound way more intriguing then lemon bars !! Isn’t it ?? All of you like lemon bars or lemon shortbread bars mostly as they more commonly go by . This made with mandarin instead of orange as the season is over . Taste of mandarin and orange are almost similar . 

I love orange flavoured desserts. So , what if today we’ve got ourselves here are bars that consist of a buttery , crispy yet tender shortbread crust and a citrusy, tangy , creamy , silky , melt in mouth, sweet orange filling is unique and delicious. Fairly easy to whip up.

And the cookie crispy crust for these orange bars is quick and basic yet so tasty and ideal. It’s crispy , tender and flaky. It’s just a tad sweet and crumbly . It’s melt-in-your-mouth and it’s heavenly you can say in short . 

Ingredients of making orange bars : 

The following ingredients of making orange bars (eggless) are available in normal grocery shop: 

For crispy crust :
1 cup rolled oats
1 cup semolina
3 tablespoons clarified butter
1/4 teaspoon sea salt
3 tablespoon honey/ maple syrup

For filling :

3/4 cup mandarin /orange juice (about 3 mandarin / orange) 

1 1/4 cup granulated sugar

1 1/4 cup Amul fresh cream

6 tablespoon or tapioca (sabudana) flour / corn flour

Pinch of orange colour

Pinch of fine sea salt

For serving : powdered sugar it’s purely optional

Method :

Preheat oven at 180 degree C and line a baking tray with parchment paper .

Pulse the oats in a blender until you get flour like consistency . Now mix it in a bowl with semolina , honey , salt and melted clarified butter . Mix it well.

Transfer the cookie crust to a baking tray and flatten the mixture with spatula to make an even solid base. Now bake it in oven for about 8-10 minutes until turn into golden colour . Remove from oven and keep aside.

For the orange filling : In a saucepan , whisk mandarin / orange juice with sugar , corn flour first . Then add cream , colour and salt . Now cook this mixture on low flame until you get creamy custard like consistency .

Transfer the orange filling to a baking pan and smoothen with the spatula . Now bake in preheated oven for 10-15 minutes or bake until the edges turn into light golden colour. Rest it for 30 minutes then keep the baking pan into the fridge for chill preferably overnight or around 6 hours to set .

When chilled , lift out the parchment paper from baking pan and dust with powdered sugar. Cut into squares and serve .