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The Sunshine in a Tart: Mastering the Orange Custard Delight

There’s a certain magic that happens when citrus and creamy custard converge. For me, it’s a scent that instantly transports me back to brisk winter afternoons, the kind where the air outside bites but inside, warmth and sweetness reign supreme. I remember my grandmother, her apron dusted with flour, meticulously rolling out a pie crust. It wasn’t just baking; it was an act of love, a promise of comfort. This Orange Custard Tart, a recipe I stumbled upon in December 2012 from Good Housekeeping, felt like an echo of those cherished moments, a way to recapture that golden, sunlit feeling even on the greyest of days. It’s a dessert that’s both elegant and deeply comforting, a testament to the simple, profound joy of a perfectly executed classic.

Recipe Overview

Prep Time: 50 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour 20 minutes (plus chilling time)
Servings: 8
Yield: 1 (9-inch) tart
Dietary Type: Dessert

Ingredients

For the Crust:

1 pre-made pie crust (or your favorite homemade recipe)

For the Orange Custard Filling:

2 large egg yolks
1 tablespoon butter
3/4 cup whole milk
6 tablespoons whole milk
1/3 cup sugar
2 tablespoons cornstarch
3 tablespoons all-purpose flour
1 vanilla bean (or 1/4 teaspoon pure vanilla extract)
1/8 teaspoon salt

For the Orange Topping:

3 medium navel oranges
2 tablespoons apple jelly
2 teaspoons Triple Sec (optional, for a hint of liqueur flavor)
Red currants, for garnish (or other fresh berries)

Equipment Needed

9-inch tart pan with a removable bottom
Rolling pin
Foil
Pie weights or dried beans
2-quart saucepan
Heatproof medium bowl
Whisk
Sharp knife
Small bowl
Plastic wrap
Wire rack
1-quart saucepan
Pastry brush

Instructions

Preheat your oven to 400 degrees F. This initial high heat is crucial for a beautifully crisp tart shell.
On a lightly floured surface, roll out your pie crust with a floured rolling pin to a 12-inch round. Handle the dough gently to avoid overworking it.
Carefully transfer the dough to your 9-inch tart pan. The easiest way is to gently roll the dough around your rolling pin and then unroll it over the pan.
Gently press the dough onto the bottom and up the sides of the tart pan, ensuring an even fit without stretching.
To trim the excess dough, run your rolling pin along the top edge of the tart pan. This creates a clean, professional finish.
Freeze the tart shell for at least 30 minutes, or until it feels very firm. This step is vital for preventing shrinkage during baking.
Once firm, pierce the bottom of the dough all over with a fork. This allows steam to escape and prevents puffing.
Line the tart shell with foil and fill it with pie weights or dried beans. This technique, known as blind baking, ensures the crust bakes evenly without filling.
Bake for 15 minutes.
Reduce the oven temperature to 350 degrees F.
Carefully remove the foil and weights.
Bake the crust for an additional 15 to 20 minutes, or until it is a beautiful golden brown. Keep an eye on it; if the rim starts to brown too quickly, you can cover the rim with foil to prevent over-browning.
Once baked, cool the crust completely in the pan on a wire rack. Patience here is key; a fully cooled crust is essential before adding the filling.
While the crust cools, begin preparing the custard. In a 2-quart saucepan, heat 3/4 cup of milk over medium heat until it reaches a simmer. Don’t let it boil vigorously.
In a separate heatproof medium bowl, whisk together the egg yolks, 6 tablespoons of milk, and the sugar until well blended.
Whisk in the cornstarch and flour until the mixture is smooth and free of lumps.
Slowly and gradually whisk the hot milk into the egg mixture. Tempering the eggs this way prevents them from scrambling.
Return the entire mixture to the same saucepan.
Cook the custard mixture over medium heat for 4 minutes, or until it becomes very thick, whisking constantly. Constant whisking is crucial for a smooth, lump-free custard.
Remove the saucepan from the heat.
Whisk in the butter and salt until the butter is fully melted and incorporated, and the mixture is smooth.
If using a vanilla bean, cut it lengthwise in half with a knife. Scrape out the seeds and whisk them into the milk mixture. If using vanilla extract, simply whisk it in now.
Transfer the custard mixture to a small bowl.
Cover the surface of the custard directly with plastic wrap. This prevents a skin from forming.
Refrigerate the custard until cool, which should take about 45 minutes. The custard can be refrigerated for up to 1 day; if making ahead, remove it from the refrigerator about 30 minutes before you plan to use it to allow it to soften slightly.
Prepare the oranges. Peel the oranges and then thinly slice them crosswise.
Once the tart shell and custard are cool, spread the pastry cream evenly into the cooled tart shell.
Arrange the orange slices in a single layer on top of the pastry cream, overlapping them slightly to create a beautiful mosaic.
The assembled tart can be refrigerated, covered, for up to 2 hours before serving.
To serve, in a 1-quart saucepan, combine the apple jelly and Triple Sec (if using).
Heat over medium heat until the jelly is melted, whisking gently.
Cool the glaze slightly before using your pastry brush to brush the fruit with the melted jelly. This adds a lovely sheen and a subtle hint of sweetness.
Garnish with fresh red currants (or your chosen berries) just before serving.

Expert Tips & Tricks

The success of this tart hinges on a few key techniques. For the crust, ensure it’s thoroughly chilled before baking; this is the secret to a flaky, crisp shell that holds its shape. When making the custard, temper the eggs slowly and whisk continuously to achieve a silky-smooth texture. If you find your custard is too thick, a tablespoon or two of extra milk can help loosen it to a spreadable consistency. For the orange topping, thin slices are essential for an elegant presentation and easy eating. If your oranges are particularly seedy, be sure to remove any seeds before slicing to avoid an unpleasant surprise.

Serving & Storage Suggestions

This Orange Custard Tart is best served chilled, allowing the flavors to meld and the custard to set firmly. A light dusting of powdered sugar can add an extra touch of elegance, though the glistening jelly glaze often suffices. Leftovers can be stored, covered, in the refrigerator for up to 2 days. While it can technically be frozen, the texture of the custard may be compromised. It’s best enjoyed fresh. When serving chilled leftovers, allow the tart to sit at room temperature for about 15-20 minutes to slightly soften the custard for optimal texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	2006.9 kcal
Calories from Fat	810 kcal
Total Fat	90 g	40%
Saturated Fat	30.6 g	153%
Cholesterol	426.7 mg	142%
Sodium	1480.2 mg	61%
Total Carbohydrate	276.9 g	92%
Dietary Fiber	17 g	68%
Sugars	137.4 g	549%
Protein	31.5 g	63%

Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

For those seeking a gluten-free option, a pre-made gluten-free pie crust or a homemade almond flour crust would be a delightful alternative. If you’re not a fan of Triple Sec or prefer an alcohol-free version, a splash of orange extract or a bit of orange zest added to the jelly glaze will still impart a lovely citrus aroma. You could also experiment with other citrus fruits, such as grapefruit or mandarins, for a different flavor profile. For a richer custard, consider using half-and-half instead of whole milk.

FAQs

Q: Can I make the tart crust from scratch?
A: Absolutely! A homemade buttery shortcrust pastry would be a wonderful addition to this tart, offering a more artisanal touch.

Q: How do I ensure the custard is smooth and not lumpy?
A: Whisking constantly while cooking the custard and slowly tempering the hot milk into the egg mixture are key to achieving a silky-smooth texture.

Q: My crust is browning too quickly. What should I do?
A: Tent the edges of the crust with foil to protect them from over-browning while the rest of the crust continues to bake.

Q: Can I make this tart ahead of time?
A: Yes, you can prepare the crust and custard separately a day in advance. Assemble the tart a few hours before serving for the best texture.

Q: What if I don’t have a tart pan with a removable bottom?
A: A standard 9-inch pie plate will work, but you’ll need to be extra careful when removing the tart from the pan after baking.

Final Thoughts

This Orange Custard Tart is more than just a dessert; it’s a celebration of simple, honest flavors that bring people together. The bright zest of the oranges, the rich, creamy custard, and the crisp, buttery crust create a harmonious symphony of textures and tastes. It’s the perfect finale to a special meal, a delightful treat for an afternoon tea, or simply a beautiful way to brighten any day. I encourage you to try this recipe, to experience the sunshine it brings, and to perhaps create your own cherished memories around its golden goodness. Serve it with a light dessert wine or a steaming cup of Earl Grey tea, and savor every exquisite bite.

Orange Custard Tart Recipe