Orange Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">200ml whole milk</li><li class="ingredients-single-item">Zest of 3 oranges</li><li class="ingredients-single-item">60ml fresh orange juice</li><li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">2 tbsp cornflour</li><li class="ingredients-single-item">For decoration (optional):</li><li class="ingredients-single-item">Candied orange slices</li><li class="ingredients-single-item">Fresh orange zest</li><li class="ingredients-single-item">Icing sugar for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Microplane or zester</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. In a large bowl, rub the cold cubed butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. This technique keeps the pastry light and flaky by preventing the butter from melting too quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the caster sugar and salt, then add the egg yolk and 2 tablespoons of ice-cold water. Mix gently with a knife, adding the remaining water if needed, until the dough just comes together – be careful not to overwork it as this develops gluten and makes the pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a flat disc, wrap in cling film and chill in the refrigerator for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, resulting in a more tender and flaky pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully drape the pastry over your rolling pin and transfer it to the tart tin. Gently press it into the corners and up the sides without stretching it. Trim the excess leaving a small overhang to allow for shrinkage. Prick the base with a fork and return to the refrigerator for 15 minutes to prevent shrinking during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is pale golden and feels dry to the touch. The first bake with weights prevents the base from puffing up, while the second bake ensures it's properly cooked.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Trim any excess pastry from the edges to create a neat finish. Reduce the oven temperature to 160°C (140°C fan) while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the custard filling, pour the cream and milk into a medium saucepan. Add the orange zest, vanilla seeds and pod (or extract), and warm gently until steaming but not boiling. Remove from heat, cover, and let infuse for 15 minutes to extract maximum flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>In a large bowl, whisk together the egg yolks, caster sugar, and cornflour until pale and thick. The cornflour helps stabilize the custard, preventing it from curdling during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the vanilla pod from the infused cream mixture and gradually pour it onto the egg mixture, whisking constantly to prevent the eggs from scrambling. Add the orange juice and whisk until fully incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Strain the custard mixture through a fine mesh sieve into a jug to remove the orange zest and any lumps, ensuring a perfectly smooth texture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the baked pastry case on the middle oven shelf, then carefully pour in the custard filling, stopping just below the rim. This technique prevents spillage and makes it easier to transfer the tart to the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake for 25-30 minutes until the custard is just set with a slight wobble in the center – it will continue to firm up as it cools. The perfect custard tart should quiver like set jelly when gently nudged. If it's too firm, it's been overbaked.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the tart to cool completely at room temperature (about 2 hours) before transferring to the refrigerator to chill for at least 1 hour. This cooling process is crucial for the custard to set properly and develop its silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Before serving, decorate with fresh orange zest, candied orange slices if using, and a light dusting of icing sugar. For the best flavor and texture balance, remove the tart from the refrigerator 20 minutes before serving to take the chill off.</li></ol>