Orange Custard Tart Recipes

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ORANGE CUSTARD PIE



Orange Custard Pie image

Zesty orange custard topped with fluffy meringue. This is such an old recipe. Hope you like it.

Provided by SAUNDRA

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 10

1 (9 inch) unbaked pie crust
3 egg yolks, beaten
½ cup white sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 tablespoon grated orange zest
1 cup orange juice
3 egg whites
6 tablespoons white sugar
1 large orange, sliced in rounds

Steps:

  • Preheat oven to 450 degrees F (225 degrees C).
  • In a medium bowl, beat together egg yolks and 1/2 cup sugar until mixture is thick and lemon-colored. Add flour, melted butter, grated orange rind, and orange juice. Mix thoroughly, then pour into pastry shell.
  • Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 25 minutes, until custard is set.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely. Return to oven for 10 minutes, until meringue is golden brown. Cool before serving. Garnish with orange slices.

Nutrition Facts : Calories 269.5 calories, Carbohydrate 40 g, Cholesterol 80.6 mg, Fat 10.7 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 3.4 g, Sodium 151.3 mg, Sugar 26.8 g

FRENCH ORANGE TART



French Orange Tart image

This French Orange Tart Recipe makes a deliciously fresh Winter dessert. It combines a Sweet Shortcrust Pastry (Pâte Sucrée) and a simple Orange Cream Filling (Orange Crémeux). Perfect dessert for a dinner party or afternoon tea!

Provided by A Baking Journey

Categories     Dessert

Number Of Ingredients 13

100 gr (6 1/2 tbsp) Unsalted Butter (very soft)
40 gr (1/3 cup) Powdered Sugar (or Confectionner's Sugar)
1 Egg
40 gr (1/3 cup + 1 tsp) Almond Meal
200 gr (1 1/3 cup) Plain / All-Purpose Flour
1 pinch Salt
1 Orange, zested (optional)
3 Large Oranges - Juice and Zest (or the equivalent of 300 ml - 1 1/4 cup of Juice )
4 Eggs
60 gr (1/4 cup) Caster Sugar (or fine white sugar)
25 gr (3 1/2 tbsp) Cornstarch
115 gr (1/2 cup) Unsalted Butter (soft)
1 tsp Gelatine Powder (optional)

Steps:

  • Place the very soft Butter in the bowl of your mixer with the Powdered Sugar and mix together with the leaf/paddle attachment until smooth and creamy.
  • On low speed, stir in the Egg then the Almond Meal and Orange Zest (optional). Scrap the edges of the bowl with a spatula if needed.
  • Add the Plain Flour and Salt and mix it in on low speed until the dough comes together.
  • Bring the pastry together into a ball then thinly roll between two sheets of baking paper (1). Place over a flat tray and put in the fridge to rest for at least an hour.
  • Once the pastry has chilled, line your Pastry Ring or Tart Pan and dock the pastry (2). If baking straight away, place it in the freezer for at least 30 minutes then bake for 25 to 30 minutes in an oven pre-heated on 160'C / 325'F. Otherwise, keep in the fridge until ready to bake (3).
  • Leave to cool down completely before adding the cream filling.
  • Zest and Juice the Oranges. Set aside the Zest, and place the Juice in a Small Pot (4). Heat up the juice on the stove on low heat until it simmers.
  • While the juice is heating up, whisk together the Eggs, Sugar and Cornstarch in a separate heat-proof bowl until smooth.
  • Once the Juice starts to simmer, slowly pour it over the Eggs/Sugar/Cornstarch while whisking. Mix well until combined and smooth, then pour it all back into the Pot.
  • Place the pot back on the stove on low heat and keep whisking until the liquid starts to thicken (5). Remove from the stove and transfer into a clean Jug or bowl.
  • Optional: re-hydrate the gelatine powder with a little bit of cold water and whisk it into the cream until fully dissolved.
  • Leave the cream to cool down (6) then add the soft Butter and Orange Zest. Quickly mix it in with an immersion blender (or with a whisk) until fully combined (7).
  • Pour the Orange Cream over the fully baked Tart Crust and smooth it out with a small offset spatula if needed. Place in the fridge to set for at least 2 to 3 hours, or up to 24 hours before serving.
  • Optional: cut out small segments of fresh orange to garnish the tart before serving.

Nutrition Facts : Calories 357 kcal, Carbohydrate 35 g, Protein 7 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 128 mg, Sodium 39 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

VANILLA ORANGE TART



Vanilla Orange Tart image

Provided by Trisha Yearwood

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 10

One 11-ounce box vanilla wafers (about 80 wafers)
6 tablespoons unsalted butter, melted
6 large egg yolks
1 cup sugar
6 tablespoons cornstarch
1 packet gelatin
4 cups milk
1/2 vanilla bean
1 1/2 cups orange juice
One to two 3.5-ounce packages dried sweetened orange slices

Steps:

  • In a food processor, process the vanilla wafers to crumbs. Pour in the melted butter and pulse until the crumbs are moistened.
  • Press the crumbs into a 10-inch deep-dish tart pan to line the bottom and sides. Refrigerate for 10 minutes.
  • In a medium bowl, whisk together the egg yolks, 1/4 cup of the sugar and the cornstarch. Set aside.
  • In a small bowl, mix the gelatin with 2 tablespoons cold water. Set aside.
  • In a medium saucepot, combine the milk with another 1/4 cup of the sugar and the vanilla bean. Bring to a boil over medium heat, whisking occasionally.
  • A ladleful at a time, slowly pour the heated milk into the egg yolk mixture, whisking to temper the yolks. When half of the milk has been added, pour the hot egg mixture back into the saucepot, whisking constantly. Heat over medium heat, whisking constantly, until thickened and bubbles start appearing on the surface.
  • Whisk the bloomed gelatin into the custard. Pour the custard through a fine-mesh strainer to remove any lumps or overcooked yolks.
  • Pour the strained custard into the tart shell and refrigerate for 1 hour, until set.
  • In a small saucepot, bring the orange juice and the remaining 1/2 cup sugar to a boil. Add the dried orange slices and simmer until syrupy, 10 minutes. Set aside to cool; the orange slices will continue to soften.
  • Remove the tart from the refrigerator and decorate with the orange slices in a fan pattern. Drizzle the tart with some of the orange syrup.
  • Place the tart back in the refrigerator for another hour, or until the candied oranges are set.

SOFT ORANGE CUSTARD



Soft Orange Custard image

This creamy custard with a splash of sunshiny citrus flavor can brighten any gray day. It's a light, lovely dessert! -Sue Friend, Lynden, Washington

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 5 servings.

Number Of Ingredients 9

2 tablespoons butter, softened
2/3 cup sugar
2 large eggs, lightly beaten
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup orange juice
1-1/2 teaspoons grated orange zest
1 teaspoon lemon juice
1 cup fat-free milk

Steps:

  • In a small bowl, beat butter and sugar on medium speed for 1 minute. Add the eggs, flour and salt. Beat for about 2 minutes or until thickened. Add the orange juice, orange zest and lemon juice. Stir in milk., Pour into five 6-oz. ramekins or custard cups. Place ramekins in a 13x9-in. baking pan. Add 1 in. of boiling water to pan. , Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove ramekins from water bath. Serve warm or chilled. Refrigerate leftovers.

Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 215mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

FRENCH ORANGE TART



French Orange Tart image

A super simple orange tart makes a change to the classic lemon version. It is sweeter and less sharp and makes a great tea time treat or dessert.

Provided by Rebecca Franklin

Categories     Dessert     Pie

Time 1h5m

Yield 10

Number Of Ingredients 14

For the Pastry:
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
3 1/2 ounces (7 tablespoons) cold unsalted butter
3 tablespoons cold water
For the Orange Filling:
4 ounces (8 tablespoons) unsalted butter
1/4 cup sour cream, or crème fraiche
2 eggs
3 egg yolks
2/3 cup granulated sugar
2/3 cup fresh orange juice
4 teaspoons orange zest

Steps:

  • Gather the ingredients.
  • In a small bowl, mix the flour, sugar, and salt.
  • Using a pastry cutter , large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
  • Sprinkle the cold water onto the mixture and toss a few times gently, just until it forms a ball that holds together.
  • Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
  • Preheat an oven to 375 F. Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan. Fit the circle into the bottom and up the sides of the pan.
  • Line the dough with pie weights or dried beans and bake it for 15 minutes.
  • Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tart pan, to cool.
  • Gather the ingredients.
  • In a double boiler or a medium-size saucepan set a large pan of simmering water, stir together 8 tablespoons butter and the crème fraiche. Once this mixture is thoroughly combined, set it aside.
  • In a separate pan set over the double boiler, whisk together the eggs, egg yolks , and sugar.
  • Stir the orange juice into the mixture and cook, constantly stirring for 3 minutes.
  • Add the orange zest and butter-crème fraiche mixture to the eggs and cook, constantly stirring for 3 minutes.
  • Pour the orange filling into the prepared pastry and bake it for 25 to 30 minutes until it turns golden brown and the filling is set.
  • Allow the tart to cool in the pan on a wire rack for 15 minutes.
  • Serve at room temperature, or chill in the refrigerator before serving.

Nutrition Facts : Calories 332 kcal, Carbohydrate 30 g, Cholesterol 161 mg, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, Sodium 147 mg, Sugar 18 g, Fat 21 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g

FRENCH-STYLE ORANGE CUSTARD TART



French-Style Orange Custard Tart image

Make and share this French-Style Orange Custard Tart recipe from Food.com.

Provided by ratherbeswimmin

Categories     Tarts

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1/2 teaspoon salt
10 tablespoons unsalted butter, cut into small pieces (1/2 cup plus 2 tablespoons)
3 -4 tablespoons ice water
6 large eggs
1 cup sugar
3/4 teaspoon finely grated orange rind
1/2 teaspoon finely grated lemon rind
1/4 cup fresh orange juice
1/4 teaspoon fresh lemon juice
1/4 teaspoon salt
1/2 cup creme fraiche
powdered sugar
fresh strawberries

Steps:

  • Make the pastry: whisk together the flour and salt in a big bowl; with a pastry blender, cut in the butter until the mixture resembles small crumbs.
  • Add the water 1 tablespoon at a time, mixing lightly with a fork after each addition, until the dough just comes together if a small bit is pressed between your fingers; do not overmix.
  • Shape the dough into a disk; wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2 days (if it has been chilled overnight or longer, let the dough stand at room temperature for 20 minutes before rolling it out).
  • On a lightly floured surface, with a floured rolling pin, roll the pastry into a 14-inch round.
  • Fold the pastry in half and transfer it to an 11-inch fluted tart pan with a removable bottom.
  • Unfold the pastry and gently press it into the bottom and up the sides of the pan with your fingertips.
  • Trim the overhanging pastry to 1 inch.
  • Fold the overhang in and then press the dough against the sides of the pan so it extends about 1/4 inch above the rim; refrigerate for 15 minutes.
  • Preheat oven to 425°.
  • Press a piece of heavy-duty foil snugly into the bottom and up the sides of the pastry shell and fill with uncooked rice or dried beans; bake for 15 minutes.
  • Remove the foil and rice, and bake for 8-10 minutes longer, until golden (if the shell puffs up during baking, gently press it down with the back of a spoon); let cool on a wire rack; decrease oven temperature to 350°.
  • Make the filling: whisk together the eggs, sugar, orange zest, lemon zest, orange juice, lemon juice, and salt in a medium bowl until well combined; whisk in the creme fraiche.
  • Carefully pour the filing into the cooled tart shell; place on a baking sheet and bake for 30 minutes, or until the edges are set but the center is still slightly jiggly; cool completely on a wire rack.
  • To serve, remove the side of the pan and cut into wedges; you may dust the tart with powdered sugar and serve with fragrant ripe strawberries.

Nutrition Facts : Calories 419.5, Fat 23.9, SaturatedFat 13.7, Cholesterol 217.2, Sodium 278.8, Carbohydrate 44.5, Fiber 0.7, Sugar 26, Protein 7.7

ORANGE & CARAMEL CUSTARD TART



Orange & caramel custard tart image

This indulgent looking tart is actually fairly angelic so even those on a diet can enjoy a slice or two

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 35m

Number Of Ingredients 10

3 egg yolks
85g caster sugar
1 tbsp plain flour
1 heaped tbsp cornflour
250ml skimmed milk
zest 1 orange
1 egg white
3 large sheets filo pastry , halved
3 oranges , skin and pith removed, sliced into rounds
50g caster sugar

Steps:

  • Beat the egg yolks and sugar for a few mins until pale and slightly thickened, then whisk in the flours. Heat the milk and orange zest in a saucepan. Once it's starting to boil around the edges, whisk into the egg mix. Put the whole lot back into the pan, stirring all the time until thick and boiling. Leave to cool completely. Can be made up to 2 days ahead.
  • Heat oven to 200C/fan 180C/gas 6. Brush the filo sheets one by one with egg white and use to line a 23cm loose-bottom flan tin, overlapping the pieces as you go. Fold the pastry over itself at the edges rather than letting it overhang or you'll never get it out of the tin. Bake blind for 10 mins, then give it another 5 mins until dark golden and very crisp. Leave to cool. Can be made up to 1 day ahead.
  • The cream filling will be set by now, so beat again with electric beaters until smooth. Spoon into the case, then chill for at least 30 mins. To serve, put the sugar into a non-stick frying pan and leave over a gentle heat to melt and then caramelise, swirling the pan only a few times. Meanwhile, spread the oranges over the custard. When the caramel is dark golden, drizzle it over the oranges, let it set for a few mins, then serve immediately.

Nutrition Facts : Calories 177 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.34 milligram of sodium

ORANGE CUSTARD TART



Orange Custard Tart image

Categories     Milk/Cream     Egg     Dessert     Bake     Orange     Bon Appétit

Yield Serves 8

Number Of Ingredients 18

Crust
3/4 cup all purpose flour
2/3 cup yellow cornmeal
2/3 cup powdered sugar
2 teaspoons minced orange peel (orange part only)
1/4 teaspoon salt
7 tablespoons butter, room temperature
1 large egg yolk
2 teaspoons vanilla extract
Filling
1 cup whipping cream
1/2 cup fresh orange juice
5 large egg yolks
1/4 cup plus 1 tablespoon sugar
2 tablespoons Grand Marnier
1 tablespoon minced orange peel (orange part only)
3 oranges, peeled, white pith removed
2 1/2-pint boxes raspberries

Steps:

  • For crust:
  • Combine first 5 ingredients in large bowl. Add butter, egg yolk and vanilla. Using electric mixer, blend until coarse crumbs form. Knead into ball. (Dough will be very soft.) Pat dough onto bottom and up sides of 13 1/2x4 1/4-inch rectangular tart pan or four 4-inch-diameter tartlet pans with removable bottom. Press into place; trim excess dough. Freeze 20 minutes.
  • Preheat oven to 350°F. Line crust with foil and fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Press crust up sides of pan if necessary. Bake 10 minutes longer. Cool.
  • For filling:
  • Mix first 6 ingredients in medium bowl. Pour filling into crust. Bake until barely set, about 30 minutes. Cool 20 minutes. Refrigerate until custard is firm, about 3 hours. (Can be prepared 8 hour ahead.)
  • Using small sharp knife, cut between membranes of oranges to release segments. Drain well on paper towels. Arrange alternating rows of orange segments and raspberries atop tart.

CARAMELIZED ORANGE TART WITH BLACKBERRY PURéE



Caramelized Orange Tart with Blackberry Purée image

Categories     Milk/Cream     Berry     Egg     Dessert     Bake     Broil     Orange     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 Servings

Number Of Ingredients 16

Crust
1 1/2 cups plus 3 tablespoons all purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) plus 3 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 large egg, beaten to blend
2 teaspoons (about) ice water
Filling
4 large eggs
1 cup sugar
1/2 cup orange juice
2 tablespoons fresh lemon juice
2 teaspoons grated orange peel
1/4 cup whipping cream
2 tablespoons powdered sugar
Blackberry Puree

Steps:

  • For crust:
  • Mix flour, powdered sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in beaten egg. Mix in enough ice water by teaspoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
  • Roll out dough on floured surface to 14-inch round. Roll up dough on rolling pin; transfer to 11-inch-diameter tart pan with removable bottom. Trim dough to 1-inch overhang. Fold in overhang to form double-thick sides extending 1/4 inch above sides of pan, pressing to adhere. Pierce crust with fork in several places. Freeze crust 30 minutes.
  • Preheat oven to 375°F. Bake crust until set and light golden, piercing with fork if crust bubbles, about 18 minutes. Cool completely.
  • For filling:
  • Blend eggs and next 4 ingredients in processor. Add cream and blend until smooth. Pour into cooled crust. Bake tart until filling is set, about 25 minutes. Cool. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat broiler. To make foil cover to protect crust edges during broiling, cut out 12-inch round of foil. Cut out center of foil, leaving 2-inch-wide circle. Place foil circle atop tart, covering crust edges. Dust center of tart with powdered sugar. Broil tart until sugar melts and is golden, watching closely and rotating tart for even broiling, about 1 minute.
  • Transfer pan to rack. Remove foil circle. Cool tart at least 30 minutes. Remove pan sides. Serve tart slightly warm or at room temperature with Blackberry Purée.

ORANGE CUSTARD TARTS



Orange Custard Tarts image

From Australian BH&G Diabetic Living - sounds like a lovely dessert. 20 minutes cooling time is included in the cooking time

Provided by ImPat

Categories     Tarts

Time 40m

Yield 2 tarts, 2 serving(s)

Number Of Ingredients 7

2 sheets phyllo pastry
cooking spray
2 tablespoons custard powder
250 ml skim milk (1 cup)
2 teaspoons caster sugar (or s teaspoons of sugar substitute)
1/4 teaspoon orange zest (finely grated)
1 orange (small skinned and white pith removed sliced into rounds)

Steps:

  • Preheat oven to 180C (fan forced).
  • Place 1 pastry sheet on a clean surface and spray with cooking spray and then top with the second pastry sheet and spray with cooking spray.
  • Cut in half lengthways, then cut each half into 4 even sized pieces to make 8 pieces in total.
  • Use 4 pieces to line each of 2 x 3cm deep 8.5cm (base measurement) loose bottom, fluted flan tines.
  • Trim pastry edges and place tins on a baking tray and bake for 8 to 10 minutes or until pastry is light golden brown.
  • Meanwile, put custard powder in a small saucepand and gradually whisk in the milk and cook, stirring over a medium heat for 6 to 7 minutes or until custard comes to a simmer and thickens.
  • Remove pan from heat, stir in sugar and orange zest and set aside for 5 minutes to cool slightly.
  • Carefully remove pastry cases from tins and put on plates.
  • Whisk the custard until smooth and pour into pastry cases and top with the orange slices.
  • Set aside for 15 minutes to cool completely and then serve.

Nutrition Facts : Calories 154.5, Fat 1.5, SaturatedFat 0.5, Cholesterol 2.5, Sodium 164.4, Carbohydrate 28.8, Fiber 2, Sugar 10.3, Protein 6.8

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Estimated Reading Time 2 mins


ORANGE-CHOCOLATE CUSTARD PIE | AMERICA'S TEST KITCHEN
Orange-Chocolate Custard Pie. SERVES 8. WHY THIS RECIPE WORKS. We wanted to showcase this great combination in an impressive custard pie. But instead of merely adding some orange essence to chocolate cream filling, we decided to make a two-layer custard that would fill our pie shell with a stripe of ch... Read More. INGREDIENTS. 4 teaspoons salt; 2 …
From americastestkitchen.com
Servings 8
Category Desserts or Baked Goods, Dessert Pies


EASY AND FESTIVE CUSTARD TART WITH FRESH CRANBERRY AND ORANGE
2021-12-19 Custard Tart – Star Ingredients. Crema Lusso: Crema Lusso Original ready-to-use mix is the main ingredient in the tart filling. The mix stands in for the cream, the sugar, and half of the eggs usually called for in custard recipes. It reduces the recipe’s ingredient list and makes the process so much easier. The final result is a creamy ...
From foodtalkdaily.com


EASY NO-BAKE MANDARIN ORANGE CUSTARD TART FOR CHINESE NEW YEAR
2020-02-07 1 / 2. Orange Custard Tart 1920x1080 L. Just because you have no idea how to bake pineapple tarts from scratch doesn’t mean you shouldn’t try to impress with dessert this CNY. This easy-to-make orange custard tart recipe reflects the spirit of the season ― even if the mandarin oranges are from a can. And the custard, too.
From 8days.sg


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