ORANGE CUSTARD TART RECIPES

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ORANGE CUSTARD TARTS RECIPE - FOOD.COM



Orange Custard Tarts Recipe - Food.com image

From Australian BH&G Diabetic Living - sounds like a lovely dessert. 20 minutes cooling time is included in the cooking time

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2 tarts, 2 serving(s)

Number Of Ingredients 7

2 sheets phyllo pastry
cooking spray
2 tablespoons custard powder
250 ml skim milk (1 cup)
2 teaspoons caster sugar (or s teaspoons of sugar substitute)
1/4 teaspoon orange zest (finely grated)
1 orange (small skinned and white pith removed sliced into rounds)

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.

Nutrition Facts : Calories 154.5, FatContent 1.5, SaturatedFatContent 0.5, CholesterolContent 2.5, SodiumContent 164.4, CarbohydrateContent 28.8, FiberContent 2, SugarContent 10.3, ProteinContent 6.8

ORANGE CUSTARD TART RECIPE - GOOD HOUSEKEEPING



Orange Custard Tart Recipe - Good Housekeeping image

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

Provided by GOODHOUSEKEEPING.COM

Categories     vegetarian    birthday    bridal shower    Christmas    dinner party    feed a crowd    New Year's Eve    Thanksgiving    dessert

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 18

1 1/4 c. all-purpose flour
2 tbsp. all-purpose flour
2 tbsp. sugar
c. sugar
salt
1/2 c. cold butter (no substitutions)
3 large egg yolks
1/4 tsp. vanilla extract
3 tbsp. ice water
3/4 c. whole milk
6 tbsp. whole milk
2 tbsp. cornstarch
1 vanilla bean
1/4 tsp. vanilla extract
3 medium navel oranges
2 tbsp. apple jelly
2 tsp. Triple Sec
Red currants

Steps:

  • 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. 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 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. 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.) 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. 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.

Nutrition Facts : Calories 330 calories

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