French Style Orange Custard Tart Recipes

FRENCH ORANGE TART

Steps:

• Place the very soft Butter in the bowl of your mixer with the Powdered Sugar and mix together with the leaf/paddle attachment until smooth and creamy.
• On low speed, stir in the Egg then the Almond Meal and Orange Zest (optional). Scrap the edges of the bowl with a spatula if needed.
• Add the Plain Flour and Salt and mix it in on low speed until the dough comes together.
• Bring the pastry together into a ball then thinly roll between two sheets of baking paper (1). Place over a flat tray and put in the fridge to rest for at least an hour.
• Once the pastry has chilled, line your Pastry Ring or Tart Pan and dock the pastry (2). If baking straight away, place it in the freezer for at least 30 minutes then bake for 25 to 30 minutes in an oven pre-heated on 160'C / 325'F. Otherwise, keep in the fridge until ready to bake (3).
• Leave to cool down completely before adding the cream filling.
• Zest and Juice the Oranges. Set aside the Zest, and place the Juice in a Small Pot (4). Heat up the juice on the stove on low heat until it simmers.
• While the juice is heating up, whisk together the Eggs, Sugar and Cornstarch in a separate heat-proof bowl until smooth.
• Once the Juice starts to simmer, slowly pour it over the Eggs/Sugar/Cornstarch while whisking. Mix well until combined and smooth, then pour it all back into the Pot.
• Place the pot back on the stove on low heat and keep whisking until the liquid starts to thicken (5). Remove from the stove and transfer into a clean Jug or bowl.
• Optional: re-hydrate the gelatine powder with a little bit of cold water and whisk it into the cream until fully dissolved.
• Leave the cream to cool down (6) then add the soft Butter and Orange Zest. Quickly mix it in with an immersion blender (or with a whisk) until fully combined (7).
• Pour the Orange Cream over the fully baked Tart Crust and smooth it out with a small offset spatula if needed. Place in the fridge to set for at least 2 to 3 hours, or up to 24 hours before serving.
• Optional: cut out small segments of fresh orange to garnish the tart before serving.

FRENCH ORANGE TART

Steps:

• Gather the ingredients.
• In a small bowl, mix the flour, sugar, and salt.
• Using a pastry cutter , large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
• Sprinkle the cold water onto the mixture and toss a few times gently, just until it forms a ball that holds together.
• Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
• Preheat an oven to 375 F. Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan. Fit the circle into the bottom and up the sides of the pan.
• Line the dough with pie weights or dried beans and bake it for 15 minutes.
• Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tart pan, to cool.
• Gather the ingredients.
• In a double boiler or a medium-size saucepan set a large pan of simmering water, stir together 8 tablespoons butter and the crème fraiche. Once this mixture is thoroughly combined, set it aside.
• In a separate pan set over the double boiler, whisk together the eggs, egg yolks , and sugar.
• Stir the orange juice into the mixture and cook, constantly stirring for 3 minutes.
• Add the orange zest and butter-crème fraiche mixture to the eggs and cook, constantly stirring for 3 minutes.
• Pour the orange filling into the prepared pastry and bake it for 25 to 30 minutes until it turns golden brown and the filling is set.
• Allow the tart to cool in the pan on a wire rack for 15 minutes.
• Serve at room temperature, or chill in the refrigerator before serving.

FRENCH-STYLE ORANGE CUSTARD TART

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.

VANILLA ORANGE TART

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.

ORANGE TART

Steps:

• Preheat oven to 400 degrees, with rack in bottom third of oven. Preferably using an electric knife, cut the oranges crosswise into 1/8-inch-thick slices, discarding any seeds. In a medium saucepan, combine orange slices, water, and sugar over medium heat. Cook until orange slices are tender and translucent, about 30 minutes. Remove from heat, and let cool to room temperature.
• Line a baking sheet with a cooling rack. Remove the orange slices from the cooking liquid and place on rack to drain. Return the reserved cooking liquid to the stove and cook over medium-high heat until reduced and slightly thickened, 5 to 10 minutes.
• Roll out puff pastry to form an 11-by-14-inch rectangle. Lightly sprinkle a baking sheet with water. Transfer pastry to baking sheet. Trim edges to form a 10-by-13-inch rectangle. Using a paring knife, lightly score the pastry one-inch from the edge, being careful not to cut all the way through. Spread frangipane evenly over pastry, within the border.
• Top frangipane evenly with drained orange slices. Transfer tart to oven and bake for 45 minutes, rotating baking sheet every 15 minutes for even cooking.
• Immediately slide the tart off the baking sheet onto a cooling rack. Lightly brush orange slices with a little of the reduced cooking liquid; discard remaining liquid. Cool tart to room temperature before serving. Serve with creme fraiche, if desired.

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 LEMON TART RECIPE BY TASTY

Steps:

• Pre-heat the oven to 350°F (180°C).
• Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
• Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
• Pour into a pre-baked tart shell.
• Bake for 6 minutes.
• Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
• Leave the tart to cool before dusting with icing sugar.
• Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
• Enjoy!

ORANGE & CHOCOLATE DRIZZLE TART

Steps:

• Tear the pastry into a food processor, add the cocoa, pulse until combined, then knead a few times on a floured surface until evenly brown. Use to line a 23cm fluted tart tin, and prick the base several times with a fork. Chill or freeze until very firm. Heat oven to 200C/180C fan/gas 6.
• Put the tart tin on a baking sheet then line the pastry case with overhanging baking parchment. Fill with baking beans, then bake for 15 mins, or until the sides of the pastry have set firm. Remove the beans and parchment, then bake for 10-15 mins more until the pastry feels dry all over. Leave to cool.
• Strain the orange juice, then measure 250ml into a heavy-based saucepan. Add the cream and bring to the boil. Strain again if necessary. Whisk the eggs and sugar in a bowl, then gradually whisk the hot cream into the mix. Wipe out the pan, return the custard to it and cook gently for about 10 mins over a low heat, whisking frequently until steaming and thick enough to coat the back of a spoon. Strain into a jug, whisk in the zest and pour the custard into the pastry case. Cool, then chill for at least 4 hrs, or ideally overnight, until set.
• Melt the drizzle ingredients together until smooth, spoon some over the tart, then return the tart to the fridge. Serve the rest of the drizzle warm for spooning alongside the chilled tart.