Orange Custard Tart Recipe 475

FRENCH-STYLE ORANGE CUSTARD TART

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.

ORANGE CUSTARD TART RECIPE - (4.7/5)

Steps:

• 1. Mix together flour, cornmeal, powdered sugar, orange peel and salt in a large bowl 2. Add butter, egg yolk and vanilla and blend in mixer until coarse crumbs form 3. Knead into ball (dough will be very soft) 4. Pat dough onto bottom and up sides of a 13 1/2 x 4 1/4 inch rectangular tart pan with a removable bottom 5. Press into place and freeze for 20 minutes 6. Preheat oven to 350 degrees 7. Line crust with foil and fill with dried beans or pie weights 8. Bake for 15 minutes 9. Remove foil and beans and press crust up sides of pan if necessary 10. Bake 10 minutes longer and cool 11. In a separate bowl, mix whipping cream, orange juice, egg yolks, sugar, Grand Marnier and orange peel 12. Pour filling into crust and bake until barely set, about 30 minutes 13. Cool for 20 minutes and then refrigerate until custard is firm, about 3 hours 14. Cut oranges between membranes and drain well on paper towels 15. Arrange orange segments and other fruits of your choice to cover all of the custard 16. Oranjoy! (Get it? Enjoy?)

SOFT ORANGE CUSTARD

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.

ORANGE CUSTARD TARTS

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.

ORANGE CUSTARD TART

Steps:

• Preheat oven to 400 degrees F.
• On lightly floured surface, with floured rolling pin, roll disk into 12-inch round. Gently roll dough around rolling pin to transfer to 9-inch tart pan with removable bottom. Gently press dough onto bottom and side of pan. Run rolling pin along top of tart pan to trim away excess dough. Freeze 30 minutes or until very firm.
• With fork, pierce dough all over. Line tart shell with foil and fill with pie weights or dry beans. Bake 15 minutes. Reduce oven temperature to 350 degrees F. Remove foil and weights. Bake crust another 15 to 20 minutes or until golden. Cover rim with foil if browning too quickly. Cool in pan on wire rack.
• While crust cools, in 2-quart saucepan, heat 3/4 cup milk to simmering on medium. In heatproof medium bowl, whisk together egg yolks, 6 tablespoons milk, and sugar until blended; whisk in cornstarch and flour until smooth. Slowly whisk hot milk into egg mixture. Return to same saucepan.
• Cook mixture on medium 4 minutes or until very thick, whisking constantly. Remove from heat. Whisk in and salt until smooth. With knife, cut vanilla bean lengthwise in half; scrape out seeds and whisk into milk mixture.
• Transfer mixture to small bowl. Cover surface directly with plastic wrap. Refrigerate until cool, about 45 minutes. (Can be refrigerated up to 1 day; remove from refrigerator 30 minutes before using.).
• Peel oranges and thinly slice crosswise.
• Spread pastry cream evenly in cooled tart shell.
• Arrange orange slices in one layer on pastry cream, overlapping slightly. Can be refrigerated, covered, up to 2 hours.
• To serve, in 1-quart saucepan, combine jelly and Triple Sec. Heat on medium until melted, whisking. Cool slightly and brush fruit with jelly. Garnish with currants.

ORANGE CUSTARD TART

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.