{"id":41060,"date":"2012-10-22T11:45:00","date_gmt":"2012-10-22T11:45:00","guid":{"rendered":"https:\/\/www.halegroves.com\/blog\/recipe\/orange-custard-tart\/"},"modified":"2022-02-11T12:02:39","modified_gmt":"2022-02-11T12:02:39","slug":"orange-custard-tart","status":"publish","type":"cuisine-recipe","link":"https:\/\/www.halegroves.com\/blog\/recipe\/orange-custard-tart\/","title":{"rendered":"Orange Custard Tart Recipe"},"content":{"rendered":"<p><span style=\"font-family: Tahoma\"><span style=\"font-size: medium\"><span style=\"color: #ff9900\">INGREDIENTS<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><strong><span style=\"font-size: small\">*Tart Shell<br \/>  <\/span><\/strong><span style=\"font-size: small\">1 1\/3 cups all-purpose flour (unsifted)<br \/>  1\/4 cup sugar<br \/>  1\/2 cup butter or margarine (room temperature)<br \/>  2 each egg yolks<\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">  <\/p>\n<p><span style=\"font-family: Tahoma\"><strong><span style=\"font-size: small\">**Custard<\/span><\/strong><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">1\/3 cup sugar<br \/>  3 tablespoons cornstarch<br \/>  1 cup light cream or half-and-half<br \/>  4 each egg yolks, beaten<br \/>  1\/3 Hale orange juice<br \/>  1 teaspoon orange peel(grated) <\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">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.<\/span><\/span><\/p>\n<p>  <\/span><\/span><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">  <\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">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. <\/span><\/span><\/p>\n<p>  <\/span><\/span>  <\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">YIELD: 1 9-inch tart<\/span><\/span><\/p>\n<p><p>&nbsp;<\/p>\n<\/p>\n<p><span style=\"font-family: Tahoma\"><strong><span style=\"font-size: small\">***Glazed Orange Slices<\/span><\/strong><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">1 each Hale orange<br \/>  1\/3 cup orange marmalade<br \/>  1 tablespoon Hale orange juice <\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\"><span style=\"font-size: small\">***Cut orange in half lengthwise. Place, cut-side-down, on cutting board and cut crosswise into very thin slices. Remove and discard seeds.<\/span>&nbsp; <span style=\"font-size: small\">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. <\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\"><span style=\"font-size: small\">YIELD: 1 To 1 1\/2 cups.<\/span><\/span><\/span><\/p>\n<p>&nbsp;<\/p>\n<\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">*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.<\/span>&nbsp;<span style=\"font-size: small\">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. <\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">YIELD: 1 9-inch tart shell.<\/span><\/span><\/p>\n","protected":false},"author":1,"featured_media":31349,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","tags":[44],"cuisine-recipe-category":[55],"cuisine-recipe-course":[],"cuisine-recipe-cuisine":[],"class_list":["post-41060","cuisine-recipe","type-cuisine-recipe","status-publish","has-post-thumbnail","hentry","tag-navel-oranges","cuisine-recipe-category-desserts"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe\/41060","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe"}],"about":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/types\/cuisine-recipe"}],"author":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/comments?post=41060"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media\/31349"}],"wp:attachment":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media?parent=41060"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/tags?post=41060"},{"taxonomy":"cuisine-recipe-category","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-category?post=41060"},{"taxonomy":"cuisine-recipe-course","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-course?post=41060"},{"taxonomy":"cuisine-recipe-cuisine","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-cuisine?post=41060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}