Orange Caramel Custard Tart Recipes

ORANGE CARAMEL CUSTARD

Steps:

• Take the 3 tbsp granulated sugar in a 7" cake tin. Heat gently over flame until the sugar begins to bubble and gets caramelised to a golden brown. Be careful not to burn it as it goes from brown to black really quick. Don't leave it unattended.
• Once the sugar is golden brown, turn off heat, and swirl the pan around to coat the bottom {and sides if you like} with the carmelised sugar.
• Place on counter to cool, and leave for the caramel to set, 5 minutes usually.
• Place a trivet in a large pressure cooker and cover it with water. Water should be about an inch or two above the trivet.
• Place all ingredients for the orange custard in the jar of blender. I use the KitchenAid Artisan Blender. Whiz at high speed to blend.
• Once blended, pour over the caramel. {You can starin it if you like}.
• Tightly cover the tin with aluminium foil, and gently place on trivet in pressure cooker.
• Turn on the heat, and cook WITHOUT WHISTLE, for 15-20 minutes. Allow to cool in pressure cooker.
• Once cool, take out gently, and leave to chill, covered, for 4-6 hours, preferably overnight.
• To serve, place a slightly deep or ridged flat plate/pie dish over the tin, and swiflty turn over. The caramel custard will release some liquid that the platter should have space to catch.
• Top with fresh seasonal fruit, toasted walnuts etc. Serve chilled.

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 CARAMEL TARTE TATIN

Steps:

• Preheat oven to 400°. In an 8-in. cast-iron or other ovenproof skillet, melt butter over medium heat; stir in brown sugar and vanilla until dissolved. Arrange orange slices in a single layer over brown sugar., On a lightly floured surface, unfold puff pastry. Roll to a 9-in. square; place over oranges, tucking in corners., Bake until tart is golden brown and filling is heated through, 20-25 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with ice cream if desired.

ORANGE CUSTARD TART RECIPE - (4.7/5)

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 & CARAMEL CUSTARD TART

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.

VANILLA-ORANGE CUSTARD WITH CARAMEL

Steps:

• For Custard
• Using vegetable peeler, cut peel (orange part only) in wide strips from oranges. Combine milk, half and half and sugar in saucepan. Scrape seeds from vanilla bean into milk mixture; add bean. Bring to simmer, stirring until sugar dissolves. Add peel. Remove from heat. Cover and steep 30 minutes.
• Strain mixture into medium bowl; cool to lukewarm. Whisk eggs and yolks in large bowl to blend. Gradually whisk milk mixture into eggs. Chill until cold.
• For Caramel
• Mix 1 cup sugar, 1/4 cup water and juice in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Add 3 tablespoons water (mixture will bubble). Stir over low heat until hard bits dissolve. Immediately pour into 6-cup soufflé dish; swirl to coat bottom and halfway up sides. Cool.
• Preheat oven to 350°F. Whisk custard; pour into caramel-coated dish. Place in large baking pan. Fill pan with enough hot water to come halfway up sides of dish. Cover pan completely with foil, sealing at edges. Bake until center 3 inches of custard moves only slightly when dish is shaken, about 1 hour. Remove from oven; let stand covered 10 minutes. Remove from water; chill overnight.
• Combine berries and 1/4 cup sugar in bowl. Let stand 30 minutes.
• Run knife around sides of dish to loosen custard. Place platter atop dish. Invert custard onto platter. Remove dish; allow caramel to spill out onto platter. Garnish with some berries. Serve, passing berry mixture separately.

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

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.

ORANGE CUSTARD TARTS

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.

SPICED ORANGE CARAMEL CUSTARD

Steps:

• Preheat oven to 300 degrees F. Place the ramekins in a deep oven-safe pan or dish. Set aside.
• In a small saucepan, heat the heavy cream, whole milk, vanilla bean and scrapings, cinnamon stick, cardamom pods, orange zest and ginger over medium heat. Cook until it comes to a simmer. Turn off heat and let it steep for 10 minutes.
• While the heavy cream is steeping, place the sugar and water in a medium saucepan with tall sides. Before turning on the heat, gently mix until the sugar turns the consistency of wet sand. Then cook the mixture, stirring occasionally, over medium-high heat until the sugar starts to melt and turns deep amber. Turn off the heat and slowly whisk in the warm heavy cream mixture.
• In a large bowl, whisk together egg yolks and salt. Slowly stir in the warm caramel mixture. Strain this custard through a fine sieve and discard spices.
• Pour the custard into the ramekins and fill the baking pan with boiling water to halfway up the sides of the ramekins. Be careful not to let the water enter inside the ramekin. Cover the baking pan with Reynolds Wrap® Aluminum Foil and place inside the oven.
• Bake for 60-75 minutes until the center of the custard is set but still jiggles slightly. Remove from oven and let the ramekins sit in the pan until cool enough to handle. Dry the bottoms of the ramekins and refrigerate for at least 4 hours. Serve with whipped cream and chopped pistachios.

CANDIED-ORANGE CHOCOLATE-CARAMEL TART

Steps:

• Crust: Preheat oven to 350°F. Pulse wafers in a food processor until finely ground. Add butter, sugar, and fleur de sel; pulse until evenly moistened. Press evenly into the bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Bake until firm, 8 to 10 minutes. Transfer to a wire rack; let cool completely.
• Candied orange: With a vegetable peeler, remove orange zest in strips (leaving white pith behind); finely slice. In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil, stirring until sugar has dissolved. Add zest; reduce heat to medium and simmer until tender, about 10 minutes. Remove from heat and strain, reserving syrup (you should have about 1/2 cup).
• Transfer zest to a large plate and spread in an even layer; let cool completely. Toss with remaining 2 tablespoons sugar. Zest can be stored up to 1 week in an airtight container at room temperature.
• Caramel and ganache: Combine cream and orange zest in a saucepan. Bring to a simmer over medium-high heat, then remove from heat, cover, and let steep 1 hour. Strain. Measure 6 tablespoons; refrigerate the rest.
• Bring reserved orange syrup, sugar, 2 tablespoons water, salt, and cream of tartar to a boil in a small saucepan. Cook, gently swirling pan occasionally, and washing down sides with a wet pastry brush (to prevent crystals from forming), until mixture turns deep amber, 9 to 11 minutes. Remove from heat and slowly add reserved 6 tablespoons infused cream (mixture will bubble and steam). Stir in butter until smooth. Pour caramel into cooled crust; let cool 15 minutes. Refrigerate until firm, at least 4 hours or, covered, up to 2 days.
• Place chocolate in a medium heatproof bowl. Bring 1/3 cup reserved infused cream (saving any remainder for another use) to a simmer in a small saucepan over medium-high heat. Pour over chocolate and let stand1 minute, then stir until smooth. Remove tart from refrigerator and spread ganache over caramel to edges with an offset spatula. Return to refrigerator until chocolate is set, about 30 minutes.
• Remove tart from refrigerator and let stand at room temperature 15 to 30 minutes. Chop 2 tablespoons candied zest and sprinkle over chocolate. Sprinkle with fleur de sel and more chopped candied zest; remove from pan, slice, and serve.