Raspberry Topped Orange Custard Tartlets Recipes

RASPBERRY-TOPPED ORANGE CUSTARD TARTLETS

Steps:

• Preheat oven to 350°F. Spray 12 tartlet pans with 3-inch-diameter tops, 1 1/4-inch bottoms and 1 1/4-inch high sides (1/4 cup capacity) with vegetable oil spray. Press scant 1 1/2 tablespoons dough evenly onto bottom and up sides of each pan. Arrange pans on large baking sheet. Bake until crusts are golden brown, piercing with fork if crusts bubble, about 12 minutes. Transfer pans to rack and cool crust.
• Bring milk to simmer in heavy medium saucepan. Whisk yolks, sugar, orange juice, cornstarch and peel in large bowl to blend. Gradually whisk in hot milk. Return mixture to same pan. Whisk over medium heat until mixture thickens and boils 1 minute. Pour pastry cream into small bowl. Press plastic wrap directly onto surface of pastry cream. Cover and refrigerate until cold. about 4 hours. (Crust and pastry cream can be made 1 day ahead. Remove crusts from tartlet pans. Store crusts in airtight containers. Keep pastry cream chilled.)
• Spoon about 1 generous tablespoon pastry cream into each crust. Arrange raspberries decoratively atop pastry cream. Refrigerate tartlets until well chilled, about 1 hour. Lightly sift powdered sugar over tartlets and serve.
• Mix flour, powdered sugar and salt in processor. Add butter; process until mixture resembles coarse meal. Mix egg yolks and water in small bowl. Add to flour mixture and process until moist clumps form.
• Gather dough into ball; flatten into disk for round tart or into square for rectangular tart. Wrap in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Let dough soften briefly at room temperature before rolling out.

RASPBERRY CUSTARD TART

Steps:

• In a small bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in flour and nuts. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. Press crumb mixture onto the bottom and up the sides of pan. Bake at 425° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in extract. Pour over crust. Refrigerate until set. , In a small bowl, whisk fruit spread until smooth; spread over filling. Garnish with raspberries.

ORANGE CUSTARD TART

Steps:

• 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 1/2x4 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°F. 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.