Oh, there is so much I could say about an orange tart, but this is neither the time nor the place.

I saw this recipe and decided to give it a try. I changed out the orange custard for another recipe I had, and used my standard tart shell recipe. Actually, all I kept was the orange filling. It intrigued me because it seemed like it would produce an orange jelly without any gelatin (which I never use) or agar-agar (which is my go to “gelling” agent.)

Once one of the small tartlets was submitted to QC we both thought it needed something else. I made a quick batch of basic meringue and piped stars around the perimeter of the large tart. I should have taken the time to make Italian meringue. It would have been firmer and kept its shape longer.

Orange Cream Tart

INGREDIENTS

CUSTARD FILLING
• 2 cups whole milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 4 egg yolks (Save the whites for meringue)
• 1 teaspoon fresh orange zest
• 1 tablespoon fresh orange juice
• 2 teaspoons vanilla
• 1 tablespoon unsalted butter

ORANGE FILLING
• 1 cup (250ml) orange juice, strained
• 1 cup (220g) caster sugar
• ⅓ cup (50g) corn starch
• 2 Tbl (30g) unsalted butter

SHORTCRUST PASTRY
• 100 g cold butter cut into small cubes
• 200 g all-purpose flour
• 60 g icing sugar
• ½ tsp vanilla
• ¼ tsp salt
• 2 eggs – 1 for the dough and the other reserved for an egg wash

METHOD
For the pastry shell:

1. Mix butter with sugar
2. Add salt then vanilla
3. Add egg
4. Stir in flour. Mix by hand until incorporated
5. Wrap in plastic and refrigerate for 30 min
6. Butter tartlet pan, or use non-stick pan
7. Roll dough to about ⅛” thick
8. Lay over tart mold and press into all crevices
9. Roll top to cut off excess
10. Prick holes in bottom and sides of formed dough
11. Fill tart with pastry weights (I put beans in crumpled, then flattened parchment paper and remove 5 minutes before the end of the bake.)
12. Paint edges of the tartlet with the egg wash.
13. Bake in preheated oven 350 deg F (175 C) for 15 min
14. Immediately remove from pan and cool on a wire rack
    
    For the custard filling:
15. Heat milk in medium saucepan until hot but not boiling.
16. While milk is heating, add sugar and cornstarch to mixing bowl. Whisk together.
17. With an electric mixer or by hand, whisk egg yolks into sugar mixture until pale yellow.
18. Whisk in orange zest, orange juice, and vanilla.
19. Remove milk from heat.
20. While whisking/mixing on low, very slowly pour heated milk into egg mixture. Mix slowly until combined.
21. Pour mixture back into saucepan and place over medium heat.
22. Heat and whisk continuously for 5 minutes, until custard has thickened to consistency of thick
    pudding.
23. Once thick, remove from heat and whisk in butter.
24. Pour custard into large bowl. Cover with plastic wrap, pressing plastic wrap onto top of custard to prevent skin from forming.
    
    For the orange filling:
25. Place 1 cup (250ml) water, orange juice and sugar in a medium saucepan over medium heat and bring to just below the boil.
26. Whisk cornflour and ¼ cup (60ml) water in a bowl and add to orange juice mixture. Cook, whisking constantly, for 2 minutes or until thickened.
27. Set aside to cool for 5 minutes, then add butter, whisking to combine. Slowly pour into tart, over cold and set custard filling.
28. Chill for 1 hour or until firm.
29. Cut into wedges to serve.

Meringue – Basic

INGREDIENTS
• 3 egg whites (90g), at room temperature
• ¼ tsp ( 1.25 mL )cream of tartar
• ¼ cup ( 60 mL )granulated sugar
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METHOD

1. Beat egg whites in medium bowl with electric mixer until frothy.
2. Add cream of tartar and beat until soft peaks form.
3. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form.