Active Time
35 Mins
Total Time
3 Hours 50 Mins
Yield
Serves 6
Photo: Greg Dupree; Styling: Lindsey Ellis Beatty

How to Make It

Step 1

Preheat oven to 325°F. Beat powdered sugar and 10 tablespoons of the butter in a large bowl of a stand mixer on medium speed until light and fluffy, about 3 minutes. Add 1 of the egg yolks, and beat just until combined. Stir together flour and 1/4 teaspoon of the salt; gradually add to butter mixture, beating on low speed just until flour mixture is incorporated. Transfer dough to a large sheet of plastic wrap; shape into an 8-inch disk, and wrap tightly. Chill 1 hour.

Step 2

Divide dough into 6 equal pieces. Press each piece onto bottom and up sides of 6 lightly greased 4-inch tart pans with removable bottoms. Prick bottoms with a fork, and place on a rimmed baking sheet. Bake in preheated oven until golden brown, 18 to 20 minutes. Remove from oven, and cool completely, about 20 minutes.

Step 3

Whisk together half-and-half, granulated sugar, brown sugar, cornstarch, and remaining 6 yolks and 1/4 teaspoon salt in a medium saucepan over medium. Cook, whisking constantly, until mixture just begins to thicken and bubble, about 10 minutes. Immediately remove from heat, and stir in remaining 1/4 cup butter until melted. Transfer mixture to a medium bowl, and let stand until cooled to room temperature, about 1 hour, stirring often. Stir in orange zest, orange juice, and lemon juice.

Step 4

Spoon about 3/4 cup pudding into each cooled crust, and chill until set, at least 2 hours. Top evenly with orange segments and whipped cream just before serving.

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