Best Orange Custard Tart Recipes

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CHOCOLATE-BOURBON TART WITH CURRANTS AND ORANGE CUSTARD SAUCE



Chocolate-Bourbon Tart with Currants and Orange Custard Sauce image

Categories     Bourbon     Chocolate     Fruit     Dessert     Bake     Thanksgiving     Currant     Orange     Winter     Bon Appétit

Yield Serves 12

Number Of Ingredients 20

Crust
Nonstick vegetable oil spray
1 1/3 cups ground chocolate wafer cookies
1/4 cup (1/2 stick) butter, melted
For Filling:
2/3 cup dried currants
3 tablespoons plus 1 teaspoon bourbon
1/3 cup dark corn syrup
3 large egg yolks
3/4 cup half and half
9 ounces bittersweet (not unsweetened) chocolate, finely chopped
1/4 teaspoon ground nutmeg
1/2 cup chilled whipping cream
Bittersweet chocolate curls
Powdered sugar
For Orange Custard Sauce:
1 1/2 cups half and half
6 tablespoons sugar
6 large egg yolks
1 teaspoon grated orange peel

Steps:

  • For Crust:
  • Preheat oven to 350° F. Spray vegetable oil spray on 9-inch-diameter tart pan with removable bottom. Combine ground cookies and butter in processor; blend until very moist crumbs form. Using plastic wrap as aid, press crumbs firmly onto sides, then bottom of prepared pan. Chill 15 minutes. Bake until set, about 8 minutes. Cool.
  • For Filling:
  • Mix currants and bourbon in heavy small saucepan. Bring to simmer over low heat. Cover and set aside. Whisk corn syrup and egg yolks in medium bowl. Bring half and half to simmer in another heavy small saucepan. Gradually whisk half and half into yolk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thicken and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Pour into large bowl. Add chopped bittersweet chocolate and nutmeg, whisk until melted and smooth. Mix in currants and bourbon. Chill just until cool, stirring occasionally, about 15 minutes. Whip cream in medium bowl to stiff peaks. Fold cream into chocolate mixture. Transfer filling to crust. Chill until firm, at least 4 hours or overnight.
  • Gently press up tart pan bottom to loosen tart. Remove pan sides. Transfer tart to platter. Top with chocolate curls. Sift powdered sugar over. Serve with Orange Custard Sauce.
  • For Orange Custard Sauce:
  • Bring half and half to simmer in heavy medium saucepan. Whisk sugar and yolks in small bowl. Gradually whisk in hot half and half. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain into bowl. Mix in peel. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.) Makes about 1 1/2 cups.

ORANGE CUSTARD TART



Orange Custard Tart image

Categories     Milk/Cream     Egg     Dessert     Bake     Orange     Bon Appétit

Yield Serves 8

Number Of Ingredients 18

Crust
3/4 cup all purpose flour
2/3 cup yellow cornmeal
2/3 cup powdered sugar
2 teaspoons minced orange peel (orange part only)
1/4 teaspoon salt
7 tablespoons butter, room temperature
1 large egg yolk
2 teaspoons vanilla extract
Filling
1 cup whipping cream
1/2 cup fresh orange juice
5 large egg yolks
1/4 cup plus 1 tablespoon sugar
2 tablespoons Grand Marnier
1 tablespoon minced orange peel (orange part only)
3 oranges, peeled, white pith removed
2 1/2-pint boxes raspberries

Steps:

  • For crust:
  • Combine first 5 ingredients in large bowl. Add butter, egg yolk and vanilla. Using electric mixer, blend until coarse crumbs form. Knead into ball. (Dough will be very soft.) 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. Press into place; trim excess dough. Freeze 20 minutes.
  • Preheat oven to 350°F. Line crust with foil and fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Press crust up sides of pan if necessary. Bake 10 minutes longer. Cool.
  • For filling:
  • Mix first 6 ingredients in medium bowl. Pour filling into crust. Bake until barely set, about 30 minutes. Cool 20 minutes. Refrigerate until custard is firm, about 3 hours. (Can be prepared 8 hour ahead.)
  • Using small sharp knife, cut between membranes of oranges to release segments. Drain well on paper towels. Arrange alternating rows of orange segments and raspberries atop tart.

ORANGE & CARAMEL CUSTARD TART



Orange & caramel custard tart image

This indulgent looking tart is actually fairly angelic so even those on a diet can enjoy a slice or two

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 35m

Number Of Ingredients 10

3 egg yolks
85g caster sugar
1 tbsp plain flour
1 heaped tbsp cornflour
250ml skimmed milk
zest 1 orange
1 egg white
3 large sheets filo pastry , halved
3 oranges , skin and pith removed, sliced into rounds
50g caster sugar

Steps:

  • Beat the egg yolks and sugar for a few mins until pale and slightly thickened, then whisk in the flours. Heat the milk and orange zest in a saucepan. Once it's starting to boil around the edges, whisk into the egg mix. Put the whole lot back into the pan, stirring all the time until thick and boiling. Leave to cool completely. Can be made up to 2 days ahead.
  • Heat oven to 200C/fan 180C/gas 6. Brush the filo sheets one by one with egg white and use to line a 23cm loose-bottom flan tin, overlapping the pieces as you go. Fold the pastry over itself at the edges rather than letting it overhang or you'll never get it out of the tin. Bake blind for 10 mins, then give it another 5 mins until dark golden and very crisp. Leave to cool. Can be made up to 1 day ahead.
  • The cream filling will be set by now, so beat again with electric beaters until smooth. Spoon into the case, then chill for at least 30 mins. To serve, put the sugar into a non-stick frying pan and leave over a gentle heat to melt and then caramelise, swirling the pan only a few times. Meanwhile, spread the oranges over the custard. When the caramel is dark golden, drizzle it over the oranges, let it set for a few mins, then serve immediately.

Nutrition Facts : Calories 177 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.34 milligram of sodium

FRENCH-STYLE ORANGE CUSTARD TART



French-Style Orange Custard Tart image

Make and share this French-Style Orange Custard Tart recipe from Food.com.

Provided by ratherbeswimmin

Categories     Tarts

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1/2 teaspoon salt
10 tablespoons unsalted butter, cut into small pieces (1/2 cup plus 2 tablespoons)
3 -4 tablespoons ice water
6 large eggs
1 cup sugar
3/4 teaspoon finely grated orange rind
1/2 teaspoon finely grated lemon rind
1/4 cup fresh orange juice
1/4 teaspoon fresh lemon juice
1/4 teaspoon salt
1/2 cup creme fraiche
powdered sugar
fresh strawberries

Steps:

  • Make the pastry: whisk together the flour and salt in a big bowl; with a pastry blender, cut in the butter until the mixture resembles small crumbs.
  • Add the water 1 tablespoon at a time, mixing lightly with a fork after each addition, until the dough just comes together if a small bit is pressed between your fingers; do not overmix.
  • Shape the dough into a disk; wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2 days (if it has been chilled overnight or longer, let the dough stand at room temperature for 20 minutes before rolling it out).
  • On a lightly floured surface, with a floured rolling pin, roll the pastry into a 14-inch round.
  • Fold the pastry in half and transfer it to an 11-inch fluted tart pan with a removable bottom.
  • Unfold the pastry and gently press it into the bottom and up the sides of the pan with your fingertips.
  • Trim the overhanging pastry to 1 inch.
  • Fold the overhang in and then press the dough against the sides of the pan so it extends about 1/4 inch above the rim; refrigerate for 15 minutes.
  • Preheat oven to 425°.
  • Press a piece of heavy-duty foil snugly into the bottom and up the sides of the pastry shell and fill with uncooked rice or dried beans; bake for 15 minutes.
  • Remove the foil and rice, and bake for 8-10 minutes longer, until golden (if the shell puffs up during baking, gently press it down with the back of a spoon); let cool on a wire rack; decrease oven temperature to 350°.
  • Make the filling: whisk together the eggs, sugar, orange zest, lemon zest, orange juice, lemon juice, and salt in a medium bowl until well combined; whisk in the creme fraiche.
  • Carefully pour the filing into the cooled tart shell; place on a baking sheet and bake for 30 minutes, or until the edges are set but the center is still slightly jiggly; cool completely on a wire rack.
  • 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.

Nutrition Facts : Calories 419.5, Fat 23.9, SaturatedFat 13.7, Cholesterol 217.2, Sodium 278.8, Carbohydrate 44.5, Fiber 0.7, Sugar 26, Protein 7.7

ORANGE CUSTARD TART RECIPE - (4.7/5)



Orange Custard Tart Recipe - (4.7/5) image

Provided by fionalikesfood

Number Of Ingredients 18

Ingredients (Crust)
3/4 c. all purpose flour
2/3 c. yellow cornmeal
2/3 c. powdered sugar
2 tsp. minced orange peel (orange part only)
1/4 tsp. salt
7 tbsp. unsalted butter, room temperature
1 large egg yolk
2 tsp. vanilla extract
Ingredients (Filling)
1 c. heavy whipping cream
1/2 c. fresh orange juice
5 large egg yolks
1/4 c. sugar
2 tbsp. Grand Marnier
1 tbsp. minced orange peel (orange part only)
3 oranges, white pith removed
1 pint raspberries

Steps:

  • 1. Mix together flour, cornmeal, powdered sugar, orange peel and salt in a large bowl 2. Add butter, egg yolk and vanilla and blend in mixer until coarse crumbs form 3. Knead into ball (dough will be very soft) 4. Pat dough onto bottom and up sides of a 13 1/2 x 4 1/4 inch rectangular tart pan with a removable bottom 5. Press into place and freeze for 20 minutes 6. Preheat oven to 350 degrees 7. Line crust with foil and fill with dried beans or pie weights 8. Bake for 15 minutes 9. Remove foil and beans and press crust up sides of pan if necessary 10. Bake 10 minutes longer and cool 11. In a separate bowl, mix whipping cream, orange juice, egg yolks, sugar, Grand Marnier and orange peel 12. Pour filling into crust and bake until barely set, about 30 minutes 13. Cool for 20 minutes and then refrigerate until custard is firm, about 3 hours 14. Cut oranges between membranes and drain well on paper towels 15. Arrange orange segments and other fruits of your choice to cover all of the custard 16. Oranjoy! (Get it? Enjoy?)

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