Can be refrigerated, covered, up to 2 hours. I made this as a final course for our dinner-party group and it was was a huge hit. Pulse until mixture resembles coarse meal. Press into place; trim excess dough. Steps to Make It In a small bowl, mix the flour, sugar, and salt. With fork, pierce dough all over. Bake … While crust cools, in 2-quart saucepan, heat 3/4 cup milk to simmering on medium. It is very light and perfect for a Southwestern theme. Cover rim with foil if browning too quickly. Arrange orange slices in one layer on pastry cream, overlapping slightly. Remove from heat. Bake 10 minutes longer. Freeze 20 minutes. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Filling. Wrap disk in plastic wrap. Freeze 30 minutes or until very firm. Spread pastry cream evenly in cooled tart shell. 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. Cornmeal in the crust gives a nice contrast to the creamy filling in this dessert. Knead into ball. Pour filling into crust. Bake 15 minutes. Refrigerate until firm, at least 1 hour or up to 2 days. We may earn commission from links on this page, but we only recommend products we back. Heat on medium until melted, whisking. Bake 15 minutes. Line tart shell with foil and fill with pie weights or dry beans. Can be refrigerated, covered, up to 2 hours. Using electric mixer, blend until coarse crumbs form. The bright citrus from fresh orange slices are the perfect contrast to top off rich, creamy custard in this gorgeous holiday tart. Garnish with currants. 1/4 cup plus 1 tablespoon sugar. Cook mixture on medium 4 minutes or until very thick, whisking constantly. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. the flavour of the oranges clashed with the custard flaour, my children were really upset and all my vistors were quite uoset at the results. Spread pastry cream evenly in cooled tart shell. Gather dough into ball; flatten into disk. Cover surface directly with plastic wrap. You may be able to find more information about this and similar content at piano.io, Quick, Tasty Ground Beef Recipes You'll Love, 30 Instant Pot Recipes for Easy Weeknight Dinners, Where Veterans Can Eat for Free on Veterans Day, 40+ Healthy (and Delicious!) Mix first 6 ingredients in medium bowl. (Dough will be very soft.) I garnished with candied orange rind and rasberries and served atop rasberry sauce. With fork, pierce dough all over. 10 Christmas Desserts That Look Almost Too Good to Eat. With sharp paring knife, cut peel and white pith from oranges. The presentation is elegant,the taste is great and is easy to prepare. Slowly whisk hot milk into egg mixture. Bake crust another 15 to 20 minutes or until golden. 1 cup whipping cream. Remove pan from heat, stir in sugar and orange zest and set aside for 5 minutes to cool slightly. With knife, cut vanilla bean lengthwise in half; scrape out seeds and whisk into milk mixture (or whisk in 1/4 teaspoon vanilla extract). Using small sharp knife, cut between membranes of oranges to release segments. Arrange orange slices in one layer on pastry cream, overlapping slightly. Transfer mixture to small bowl. Line tart shell with foil and fill with pie weights or dry beans. The flavor of oranges is a refreshing taste for dessert. Remove foil and beans. Gently roll dough around rolling pin to transfer to 9-inch tart pan with removable bottom. Line crust with foil and fill with dried beans or pie weights. Preheat oven to 350°F. Add ice water, 1 tablespoon at a time, pulsing until mixture holds together when pinched. THIS WAS TOTALLY DISGUSTING. Combine first 5 ingredients in large bowl. Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll disk into 12-inch round. Press crust up sides of pan if necessary. Why trust us? (Can be prepared 8 hour ahead.). This is a wonderful recipe! 2 teaspoons minced orange peel (orange part only), 1 tablespoon minced orange peel (orange part only). This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Arrange alternating rows of orange segments and raspberries atop tart. Bake until barely set, about 30 minutes. Cool in pan on wire rack. In food processor with knife blade attached, pulse 1 1/4 cups flour, 2 tablespoons sugar, and 1/4 teaspoon salt until blended. Add butter, egg yolk and vanilla. I didn't make the crust, but the filling was great. Cool slightly and brush fruit with jelly. Return to same saucepan. we agree that this recipe is for the dog, and the dog only! To serve, in 1-quart saucepan, combine jelly and Triple Sec. It works fine in a round tart pan - although the crust was a bit difficult to cut. Using a YUCK! (Can be refrigerated up to 1 day; remove from refrigerator 30 minutes before using.). 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. Dessert Recipes, 55 Easy and Flavorful Potato Recipes to Try, 36 Insanely Tasty Butternut Squash Recipes. Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Reduce oven temperature to 350 degrees F. Remove foil and weights. Get Vanilla Orange Tart Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Add 1 egg yolk and 1/4 teaspoon vanilla extract; pulse until combined. Cool. Powered by the Parse.ly Publisher Platform (P3). Cool 20 minutes. 1 large egg yolk. Drain well on paper towels. Whisk in 1 tablespoon butter and 1/8 teaspoon salt until smooth. Carefully remove pastry cases from tins and put on plates. (I just used regular pie shell for the crust.). Refrigerate until custard is firm, about 3 hours. 5 large egg yolks. 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.