VANILLA ORANGE TART
Provided by Trisha Yearwood
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a food processor, process the vanilla wafers to crumbs. Pour in the melted butter and pulse until the crumbs are moistened.
- Press the crumbs into a 10-inch deep-dish tart pan to line the bottom and sides. Refrigerate for 10 minutes.
- In a medium bowl, whisk together the egg yolks, 1/4 cup of the sugar and the cornstarch. Set aside.
- In a small bowl, mix the gelatin with 2 tablespoons cold water. Set aside.
- In a medium saucepot, combine the milk with another 1/4 cup of the sugar and the vanilla bean. Bring to a boil over medium heat, whisking occasionally.
- A ladleful at a time, slowly pour the heated milk into the egg yolk mixture, whisking to temper the yolks. When half of the milk has been added, pour the hot egg mixture back into the saucepot, whisking constantly. Heat over medium heat, whisking constantly, until thickened and bubbles start appearing on the surface.
- Whisk the bloomed gelatin into the custard. Pour the custard through a fine-mesh strainer to remove any lumps or overcooked yolks.
- Pour the strained custard into the tart shell and refrigerate for 1 hour, until set.
- In a small saucepot, bring the orange juice and the remaining 1/2 cup sugar to a boil. Add the dried orange slices and simmer until syrupy, 10 minutes. Set aside to cool; the orange slices will continue to soften.
- Remove the tart from the refrigerator and decorate with the orange slices in a fan pattern. Drizzle the tart with some of the orange syrup.
- Place the tart back in the refrigerator for another hour, or until the candied oranges are set.
CUSTARD TART
Steps:
- The Case: Roll out the pastry into a rectangle and brush with beaten egg. Sprinkle on some icing sugar, nutmeg, and cinnamon. Tightly roll the pastry, along the longest side, into a sausage roll and slice into discs (about 1-inch thick). With the palm of your hand press down into each disc, then roll out each one into a circle.
- Grease the bottom and sides of 6 oven-proof glasses with butter, then dip each into a bag of flour so that the flour sticks to the butter and shake off any excess. Put the center of the pastry circles on top of the floured oven-proof glass, and gently press the sides of the pastry onto the side of the glass (it should look a bit pleated). Place the glasses (rim side down) on a tray in a preheated 350 degree F.oven). When they are cooked, take them out of the oven and press the bottom of each pastry case, this will ensure that they have a flat bottom.
- The Custard: Break the eggs into a mixing bowl with the sugar and orange zest and whisk thoroughly. Scrape out the seeds inside of a vanilla pod and stir this into the egg mixture. Pour the cream into a saucepan and remove from the heat just before it boils. Pour the hot cream into the bowl of eggs, stirring all the time. Then transfer this mixture back to the saucepan, on medium heat and stir continuously until it has thickened.
- Pour the custard into the pastry cases and let sit to cool.
- Heat the sugar and water on a high heat until you have a golden caramel. As soon as this is ready, pour a thin layer on top of the custard.;
BLOOD ORANGE TART
This citrus-y tart with a shortbread crust is made with colorful blood orange juice, zest, and slices for garnish.
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 4h50m
Yield 8
Number Of Ingredients 14
Steps:
- Lightly grease a 9-inch tart pan with a removable bottom.
- Combine flour, sugar, vanilla extract, and salt in a food processor. Pulse a few times to combine. Add cold butter and pulse several more times until the mixture resembles coarse sand; mixture will be very crumbly. Pour mixture into the prepared tart pan. Use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Use a fork to gently prick the bottom of the crust several times. Place crust in the freezer for 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove crust from freezer and place it on a cookie sheet. Line the crust with aluminum foil and fill with dried beans.
- Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil. Return crust to the oven and bake until center of crust is set, 5 to 7 minutes more. Remove from oven and reduce heat to 325 degrees F (165 degrees C).
- Meanwhile whisk together sugar, cornstarch, and salt in a large heat-safe bowl. Mix in blood orange juice, eggs, egg yolk, and zest until smooth. Bring a pot of water to a low simmer. Place bowl with blood orange mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Remove bowl from heat and stir in butter a piece at a time, ensuring each piece melts before adding the next. Pour custard mixture through a fine-mesh sieve into the prepared crust.
- Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.
- Chill tart for about 3 hours. Top with blood orange slices before serving.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 44.6 g, Cholesterol 133.5 mg, Fat 17 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 9.9 g, Sodium 247.8 mg, Sugar 25.3 g
ORANGE CUSTARD TART RECIPE - (4.7/5)
Provided by fionalikesfood
Number Of Ingredients 18
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?)
ORANGE CUSTARD TARTS
From Australian BH&G Diabetic Living - sounds like a lovely dessert. 20 minutes cooling time is included in the cooking time
Provided by ImPat
Categories Tarts
Time 40m
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, Fat 1.5, SaturatedFat 0.5, Cholesterol 2.5, Sodium 164.4, Carbohydrate 28.8, Fiber 2, Sugar 10.3, Protein 6.8
ORANGE CUSTARD TART
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.
FRENCH-STYLE ORANGE CUSTARD TART
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
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 & CARAMEL CUSTARD TART
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
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
SOFT ORANGE CUSTARD
This creamy custard with a splash of sunshiny citrus flavor can brighten any gray day. It's a light, lovely dessert! -Sue Friend, Lynden, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat butter and sugar on medium speed for 1 minute. Add the eggs, flour and salt. Beat for about 2 minutes or until thickened. Add the orange juice, orange zest and lemon juice. Stir in milk., Pour into five 6-oz. ramekins or custard cups. Place ramekins in a 13x9-in. baking pan. Add 1 in. of boiling water to pan. , Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove ramekins from water bath. Serve warm or chilled. Refrigerate leftovers.
Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 215mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
ORANGE CHOCOLATE TART
A grown-up make-ahead dessert that looks gorgeous when sliced. It's easy to transport too, if you're taking it to a friend's for pudding
Provided by Barney Desmazery
Time 2h10m
Yield Cuts into 10 slices
Number Of Ingredients 13
Steps:
- Make the pastry by tipping the butter, sugar, flour and almonds into a food processor, then whizzing until they resemble breadcrumbs. Add a little egg at a time, pulsing until the pastry comes together - you may not need all the egg. Tip out the pastry and knead briefly to bring together. Shape into a flat round, wrap in cling film and chill for 30 mins.
- Heat oven to 200C/fan 180C/gas 6. On a floured surface, roll out the pastry to line a 23cm loose-bottomed tart tin, leaving an overhang around the edges. Line the case with baking paper, fill with baking beans, then blind-bake for 20 mins until golden. Remove the beans, then continue to cook for 10 mins until the base is also golden, then set aside to cool. Reduce oven to 150C/fan 130C/gas 2.
- Meanwhile, make the filling. Whisk the eggs and sugar well, then whisk in the juices, zest and cream. Scrape into a jug and set aside. Melt the chocolate in a bowl over a pan of simmering water or in the microwave. Once the case is cool, trim the overhanging pastry, then brush liberally with chocolate. Chill briefly to set, then repeat and set again.
- Return the tart case to the oven, then quickly yet carefully pour in the orange custard to the top. Bake for 45-50 mins until the custard has just set, then cool in the tin. If you're making ahead, this can now be chilled overnight.
- For the orange salad, segment the oranges over a bowl, catching any juice and squeezing out the leftover membrane. Put the zest in a pan of cold water, bring to the boil, then strain and set aside. Melt the sugar in a saucepan with a splash of water, then bring to the boil. Bubble until you have an amber caramel; then, still on the heat, tip in the zest, orange segments and juice. Swirl around for a moment before tipping into a bowl. Turn the tart out onto a plate and drizzle a little syrup from the oranges over. Spoon a segment or two of orange, a bit of zest and a little syrup on each portion of tart and serve the rest of the oranges separately.
Nutrition Facts : Calories 666 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 70 grams sugar, Protein 10 grams protein, Sodium 0.43 milligram of sodium
More about "orange custard tart food"
CHOCOLATE AND ORANGE CUSTARD TART WITH CARAMEL RECIPE
From deliciousmagazine.co.uk
VANILLA-ORANGE CUSTARD RECIPE - LOS ANGELES TIMES
From latimes.com
11 CUSTARD TART RECIPES THAT WILL HELP YOU MASTER THE …
From allrecipes.com
ORANGE TARTLETS - A BAKING JOURNEY
From abakingjourney.com
FRENCH ORANGE TART - A BAKING JOURNEY
From abakingjourney.com
CLASSIC FRENCH ORANGE TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
ORANGE CUSTARD TART RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Estimated Reading Time 3 mins
- In food processor with knife blade attached, pulse 1 1/4 cups flour, 2 tablespoons sugar, and 1/4 teaspoon salt until blended.
BLOOD ORANGE CUSTARD TART – GROWN TO COOK
From growntocook.com
ORANGE CUSTARD TART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE ORANGE TART RECIPE | PBS FOOD
From pbs.org
CUSTARD TART WITH CREAM AND FRUIT RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE ORANGE CUSTARD TART - THE BAKING EXPLORER
From thebakingexplorer.com
ORANGE CUSTARD TART WITH CHOCOLATE SHORTBREAD CRUST RECIPE
From foodchannel.com
ORANGE BLOSSOM RICE CUSTARD TART - SNUK FOODS
From snukfoods.com
ORANGE CUSTARD - IMPERIAL SUGAR | RECIPES
From imperialsugar.com
ORANGE CRèME BRûLéE TART - DEL'S COOKING TWIST
From delscookingtwist.com
VEGAN ORANGE TART - THE LITTLE BLOG OF VEGAN
From thelittleblogofvegan.com
VEGAN BLOOD ORANGE CUSTARD TART - FARE ISLE
From fareisle.com
GOURMET ORANGE TARTS | METRO
From metro.ca
ORANGE TART - A CITRUS TART UPGRADED WITH ORANGES - HORCHATA LATTE
From miminewman.com
MANDARIN ORANGE TARTS - HONEST COOKING - RECIPES
From honestcooking.com
GLUTEN-FREE ORANGE AND ALMOND CUSTARD TART RECIPE | COLES
From coles.com.au
MANDARIN ORANGE TART (VEGAN) - RAINBOW NOURISHMENTS
From rainbownourishments.com
CUSTARD TART WITH FRESH CRANBERRY AND ORANGE - CREMA LUSSO
From cremalusso.com
ORANGE CUSTARD TART ARCHIVES – BAKER RECIPES®
From bakerrecipes.com
ORANGE CUSTARD TART – COUNTRY COOKING RECIPE
From bakerrecipes.com
TAMAL RAY’S RECIPE FOR ORANGE CUSTARD TART WITH ROASTED FIGS | FOOD ...
From theguardian.com
EASY AND FESTIVE CUSTARD TART WITH FRESH CRANBERRY AND ORANGE
From foodtalkdaily.com
BLOOD ORANGE CUSTARD TARTS - A SAVORY FEAST
From asavoryfeast.com
RECIPE: ORANGE CUSTARD TART | THE SEATTLE TIMES
From seattletimes.com
MARY'S FEATHERED CHOCOLATE TART RECIPE - BBC FOOD
From bbc.co.uk
ORANGE CUSTARD TART : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SEVILLE ORANGE TART | ONLY CRUMBS REMAIN
From onlycrumbsremain.com
ORANGE CUSTARD TART RECIPES - TUTDEMY.COM
From tutdemy.com
CLASSIC FRENCH CHOCOLATE ORANGE TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY CUSTARD TARTS WITH CINNAMON & ORANGE - DRIZZLE AND DIP
From drizzleanddip.com
NIGEL SLATER’S RECIPES FOR PUDDINGS TO CELEBRATE THE JUBILEE
From theguardian.com
ORANGE & CARAMEL CUSTARD TART RECIPE | NEW IDEA FOOD
From newideafood.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love