Orange Custard Tart
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
52
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cup
All-Purpose Flour2 cup
Yellow Cornmeal2 cup
Powdered Sugar1 tsp
Salt7 tbsps
Butter (room temperature)1 large
Egg Yolk2 tsps
Vanilla Extract1 cup
Whipping Cream1 cup
Orange Juice (fresh)5 large
Egg Yolk2 tbsps
Grand MarnierDirections:
1
Preheat oven to 350°F
2
Freeze 20 minutes
3
For crust: Combine first 5 ingredients in large bowl
4
Add butter, egg yolk and vanilla
5
Using electric mixer, blend until coarse crumbs form
6
Knead into ball
7
(Dough will be very soft
8
) 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
9
Press into place; trim excess dough
10
Freeze 20 minutes
11
Preheat oven to 350°F
12
Line crust with foil and fill with dried beans or pie weights
13
Bake 15 minutes
14
Remove foil and beans
15
Press crust up sides of pan if necessary
16
Bake 10 minutes longer
17
Cool
18
Combine first 5 ingredients in large bowl
19
Add butter, egg yolk and vanilla
20
Using electric mixer, blend until coarse crumbs form
21
Knead into ball
22
(Dough will be very soft
23
) 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
24
Press into place; trim excess dough
25
Line crust with foil and fill with dried beans or pie weights
26
Bake 15 minutes
27
Remove foil and beans
28
Press crust up sides of pan if necessary
29
Bake 10 minutes longer
30
Cool
31
For filling: Mix first 6 ingredients in medium bowl
32
Pour filling into crust
33
Bake until barely set, about 30 minutes
34
Cool 20 minutes
35
Refrigerate until custard is firm, about 3 hours
36
(Can be prepared 8 hour ahead
37
) Mix first 6 ingredients in medium bowl
38
Pour filling into crust
39
Bake until barely set, about 30 minutes
40
Cool 20 minutes
41
Refrigerate until custard is firm, about 3 hours
42
(Can be prepared 8 hour ahead
43
) Using small sharp knife, cut between membranes of oranges to release segments
44
Drain well on paper towels
45
Arrange alternating rows of orange segments and raspberries atop tart
46
Using small sharp knife, cut between membranes of oranges to release segments
47
Drain well on paper towels
48
Arrange alternating rows of orange segments and raspberries atop tart