ORANGE CUSTARD TARTS RECIPE - FOOD.COM
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
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
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
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
More about "orange custard tart recipes"
FRENCH-STYLE ORANGE CUSTARD TART RECIPE - FOOD.COM
From food.com
Total Time 2 hours 30 minutes
Calories 419.5 per serving
- 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.
FRENCH-STYLE ORANGE CUSTARD TART RECIPE - FOOD.COM
From food.com
Total Time 2 hours 30 minutes
Calories 419.5 per serving
- 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.
EASY AND FESTIVE CUSTARD TART WITH FRESH CRANBERRY AND ORANGE
Total Time 75 minutes
- Bake until custard is set with a slight wobble in the center, about 45 minutes. Let cool completely. Place 1 tbsp apricot glaze in a microwave safe bowl and warm for 15-30 seconds. Optional: Use a pastry brush to glaze the cranberries on top of the tart with apricot jelly for added shine. Garnish with remaining sugared and fresh cranberries and a sprig or two of rosemary, as desired. Best served at room temperature or chilled.
ORANGE CUSTARD PIE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 3.9
Total Time 1 hours 0 minutes
Category Desserts, Pies, Custard and Cream Pies, Meringue Pie Recipes
Calories 269.5 calories per serving
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely. Return to oven for 10 minutes, until meringue is golden brown. Cool before serving. Garnish with orange slices.
MARY BERRY PASSIONFRUIT TART RECIPE | BBC2 LOVE TO COOK 2021
From thehappyfoodie.co.uk
To make the orange pastry, measure the flour, butter, icing sugar and orange zest into a food processor. Whiz until the mixture resembles breadcrumbs. Add the egg and whiz again until the dough comes together to form a ball.
Sprinkle a work surface with flour and gently roll out the pastry until it is very thin. Carefully transfer to the tin and line the base and sides. Press into the sides of the fluted edges and level the top. Prick the base with a fork and place in the fridge to chill for a minimum of 30 minutes.
Preheat the oven to 200°C/180°C fan/Gas 6.
Line the pastry case with non-stick baking paper and fill with baking beans. Blind bake in the oven for about 15 minutes, or until lightly golden at the edges. Remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is crisp and lightly golden.
Reduce the oven temperature to 160°C/140°C fan/Gas 3.
Slice the passionfruit in half and remove the pulp. Sieve the pulp into a large bowl, discarding the seeds. Break the eggs into the bowl, then add the orange juice, double cream and sugar, and beat well until combined.
Mary’s tips:
Can be made up to a day ahead.
Freezes well.
Transfer the passionfruit custard into a jug, then pour into the pastry case and carefully slide back into the oven. Bake for 35–40 minutes, until the custard is just set in the middle with a very slight wobble.
Leave to cool, then place in the fridge to chill. Dust with icing sugar and serve at room temperature with cream on the side.
ORANGE CUSTARD TART RECIPE | EPICURIOUS
From epicurious.com
ORANGE CUSTARD TART RECIPE - (4.7/5)
From keyingredient.com
RECIPE: ORANGE CUSTARD TART | THE SEATTLE TIMES
From seattletimes.com
CLASSIC FRENCH ORANGE TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
ORANGE CUSTARD TART RECIPE - (4.7/5)
From keyingredient.com
ORANGE CUSTARD TART RECIPE | FARM FRESH FRUIT GIFTS
From halegroves.com
CHOCOLATE ORANGE CUSTARD TART - THE BAKING EXPLORER
From thebakingexplorer.com
A CUSTARD TART – HERE'S THE DISH
From heresthedish.com
CHOCOLATE ORANGE TART RECIPE | PBS FOOD
From pbs.org
NIGELLA LAWSON'S BITTER ORANGE TART RECIPE
From today.com
MARY'S FEATHERED CHOCOLATE TART RECIPE - BBC FOOD
From bbc.co.uk
CUSTARD JELLY TART RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CRANBERRY ORANGE CUSTARD PIE - THE CREATIVE BITE
From thecreativebite.com
RHUBARB CUSTARD TART WITH ORANGE AND VANILLA - BAKING WITH ...
From bakingwithbutter.com