Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3 egg yolks
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup fresh orange juice
- 2 tbsp orange zest
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 egg yolks
Special equipment needed:
- 6 individual tart pans
- Rolling pin
- Pastry cutter
- Mixing bowls
- Whisk
- Fine mesh strainer
- Zester
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine flour, sugar, and salt. Add in the chilled butter and use a pastry cutter to mix until the mixture resembles coarse crumbs.
3. Add in the egg yolks and mix until the dough comes together.
4. Roll out the dough on a floured surface and use a cookie cutter to cut out circles to fit the tart pans.
5. Press the dough into the tart pans and prick the bottoms with a fork.
6. Bake the tart shells for 10-12 minutes, or until lightly golden brown.
7. In a mixing bowl, whisk together the heavy cream, sugar, orange juice, orange zest, vanilla extract, salt, and egg yolks.
8. Strain the mixture through a fine mesh strainer.
9. Pour the custard mixture into the tart shells.
10. Bake the tarts for 20-25 minutes, or until the custard is set.
11. Let the tarts cool to room temperature before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
6 individual tarts
Nutritional information:
Calories: 470
Fat: 30g
Carbohydrates: 44g
Protein: 6g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Margarine can be used instead of unsalted butter.
- Almond milk can be used instead of heavy cream.
Variations:
- Lemon custard tarts can be made by substituting lemon juice and zest for the orange juice and zest.
- Chocolate custard tarts can be made by adding 1/2 cup of melted chocolate to the custard mixture.
Tips and tricks:
- Chill the dough before rolling it out to make it easier to work with.
- Use a cookie cutter slightly larger than the tart pans to ensure the dough covers the entire pan.
- Straining the custard mixture ensures a smooth texture.
- Let the tarts cool completely before removing them from the pans.
Storage instructions:
Store the tarts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tarts in the oven at 350°F for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the tarts on a platter with fresh orange slices and a dusting of powdered sugar.
Garnishes:
Garnish the tarts with whipped cream and a sprinkle of orange zest.
Pairings:
Serve the tarts with a cup of hot tea or coffee.
Suggested side dishes:
Serve the tarts with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of cold water at a time until it comes together.
- If the custard is not setting, bake the tarts for an additional 5-10 minutes.
Food safety advice:
Make sure to refrigerate the tarts if they are not being served immediately.
Food history:
Custard tarts have been a popular dessert in Europe since the Middle Ages.
Flavor profiles:
The tarts have a sweet and tangy flavor from the orange custard filling.
Serving suggestions:
Serve the tarts as a dessert after a meal or as a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese