Orange Custard Tart

Recipe Ingredients

		Crust
3/4 cup	46g / 1.6oz	All purpose flour
2/3 cup	41g / 1.4oz	Yellow cornmeal
2/3 cup	131g / 4.6oz	Powdered sugar
2 teaspoons	10ml	Minced orange peel - (orange part only)
1/4 teaspoon	1.3ml	Salt
7 tablespoons	105ml	Butter - room temperature
1 tablespoon	15ml	Egg yolk (large)
2 teaspoons	10ml	Vanilla extract
		Filling
1 cup	237ml	Whipping cream
1/2 cup	118ml	Fresh orange juice
5 cups	990g / 34oz	Egg yolks (large)
1/4 cup	49g / 1.7oz	Sugar - plus
1 tablespoon	15ml	Sugar
2 tablespoons	30ml	Grand Marnier
1 tablespoon	15ml	Minced orange peel - (orange part only)
3		Oranges - peeled, and
		White pith removed
2		Boxes raspberries - (1/2 pint ea)

Recipe Instructions

For Crust: Combine first 5 ingredients in large bowl. Add butter, egg yolk and vanilla. Using electric mixer, blend until coarse crumbs form. Knead into ball. (Dough will be very soft.)

Pat dough onto bottom and up sides of 13 1/2- by 4 1/4-inch rectangular tart pan or four 4-inch-diameter tartlet pans with removable bottom. Press into place; trim excess dough. Freeze 20 minutes.

Preheat oven to 350 degrees. Line crust with foil and fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Press crust up sides of pan if necessary. Bake 10 minutes longer. Cool.

For Filling: Mix first 6 ingredients in medium bowl. Pour filling into crust. Bake until barely set, about 30 minutes. Cool 20 minutes. Refrigerate until custard is firm, about 3 hours. (Can be prepared 8 hour ahead.)

Using small sharp knife, cut between membranes of oranges to release segments. Drain well on paper towels. Arrange alternating rows of orange segments and raspberries atop tart.

This recipe yields 8 servings.

Source:
Bon Appetit, March 1992

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