Orange Custard Tart

The bright citrus from fresh orange slices are the perfect contrast to top off rich, creamy custard in this gorgeous holiday tart.

Yield: 1 serving
Community Recipe from

Ingredients

  • 1 1/4 cup(s) all-purpose flour
  • 2 tablespoon(s) all-purpose flour
  • 2 tablespoon(s) sugar
  • 1/3 cup(s) sugar
  • 1 dash(es) salt
  • 1/2 cup(s) cold butter (no substitutes) cut up
  • 3 large egg yolks
  • 1/4 teaspoon(s) vanilla extract
  • 3 tablespoon(s) ice water, or more as needed
  • 3/4 cup(s) whole milk
  • 6 tablespoon(s) whole milk
  • 2 tablespoon(s) cornstarch
  • 1 vanilla bean
  • 1/4 teaspoon(s) vanilla extract
  • 3 medium (1 1/4 pounds) navel oranges
  • 2 tablespoon(s) apple jelly
  • 2 teaspoon(s) triple sec

Preparation


  1. In food processor with knife blade attached, pulse 1 1/4 cups flour, 2 tablespoons sugar, and 1/4 teaspoon salt until blended. Add 1/2 cup butter. Pulse until mixture resembles coarse meal. Add 1 egg yolk and 1/4 teaspoon vanilla extract; pulse until combined. Add ice water, 1 tablespoon at a time, pulsing until mixture holds together when pinched. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap. Refrigerate until firm, at least 1 hour or up to 2 days.
  2. 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.
  3. 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.
  4. While crust cools, in 2-quart saucepan, heat 3/4 cup milk to simmering on medium. In heatproof medium bowl, whisk together remaining 2 egg yolks, 6 tablespoons milk, and 1/3 cup sugar until blended; whisk in cornstarch and remaining 2 tablespoons flour until smooth. Slowly whisk hot milk into egg mixture. Return to same saucepan.
  5. Cook mixture on medium 4 minutes or until very thick, whisking constantly. Remove from heat. Whisk in 1 tablespoon butter and 1/8 teaspoon salt until smooth. With knife, cut vanilla bean lengthwise in half; scrape out seeds and whisk into milk mixture (or whisk in 1/4 teaspoon vanilla extract). 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.)
  6. With sharp paring knife, cut peel and white pith from oranges. 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.
  7. 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.

  8. Tip: For an easy cheat, use refrigerated store-bought ready-to-unroll piecrust, and you can skip steps 1 through 3. Just follow the baking instructions on the box before filling with pastry cream.
December 2013

This recipe is a personal recipe added by Drag0nWing and has not been tested or endorsed by MyRecipes.

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