1 1/3 cups all-purpose flour (unsifted)
1/4 cup sugar
1/2 cup butter or margarine (room temperature)
2 each egg yolks
1/3 cup sugar
3 tablespoons cornstarch
1 cup light cream or half-and-half
4 each egg yolks, beaten
1/3 Hale orange juice
1 teaspoon orange peel(grated)
Prepare baked tart shell. In a small saucepan, mix sugar and cornstarch. Gradually stir in light cream; stir over low heat until very thick. Beat into egg yolks; return mixture to pan and stir in juice and peel. Cook over low heat until thickened, about 5 minutes, Pour into small bowl. Place a piece of plastic wrap or wax paper directly on the surface of the filling. Chill until very cold.
To assemble tart, spread custard filling evenly in prepared tart shell. Top with Glazed Orange Slices,** arranging them in a spoke-like design. Chill. Garnish with mint sprigs, if desired. Orange Custard Tart is best if served within 3 hours after it is assembled.
YIELD: 1 9-inch tart
***Glazed Orange Slices
1 each Hale orange
1/3 cup orange marmalade
1 tablespoon Hale orange juice
***Cut orange in half lengthwise. Place, cut-side-down, on cutting board and cut crosswise into very thin slices. Remove and discard seeds. In a medium skillet, heat marmalade and Hale orange juice. Add orange slices a few at a time, and cook 15 to 25 seconds, turning once to glaze each side. Transfer to plate; repeat with remaining slices until all orange slices are glazed. Cover. Chill.
YIELD: 1 To 1 1/2 cups.
*Preheat oven to 400 degrees. In a medium bowl, mix flour and sugar. Add butter and egg yolks; stir with a fork until mixture clings together in a ball. Press dough into a 9-inch tart pan with removable bottom. Chill 15 minutes. Bake in a 400 degree oven 10 minutes (no need to prick bottom); reduce oven to 350 degree. Bake 10 to 15 minutes longer or until shell is lightly browned. Transfer to wire rack. Cool completely.
YIELD: 1 9-inch tart shell.