Orange Custard Tarts Recipes

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?)

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.

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.

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.

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.

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.