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    You are in: Home / Recipes / French-Style Orange Custard Tart Recipe
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    French-Style Orange Custard Tart

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    2 hrs

    30 mins

    ratherbeswimmin''s Note:

    In' Luscious Creamy Desserts' by Lori Longbottom; posted for my mom, the adventurous baker :-)

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    Units: US | Metric




    1. 1
      Make the pastry: whisk together the flour and salt in a big bowl; with a pastry blender, cut in the butter until the mixture resembles small crumbs.
    2. 2
      Add the water 1 tablespoon at a time, mixing lightly with a fork after each addition, until the dough just comes together if a small bit is pressed between your fingers; do not overmix.
    3. 3
      Shape the dough into a disk; wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2 days (if it has been chilled overnight or longer, let the dough stand at room temperature for 20 minutes before rolling it out).
    4. 4
      On a lightly floured surface, with a floured rolling pin, roll the pastry into a 14-inch round.
    5. 5
      Fold the pastry in half and transfer it to an 11-inch fluted tart pan with a removable bottom.
    6. 6
      Unfold the pastry and gently press it into the bottom and up the sides of the pan with your fingertips.
    7. 7
      Trim the overhanging pastry to 1 inch.
    8. 8
      Fold the overhang in and then press the dough against the sides of the pan so it extends about 1/4 inch above the rim; refrigerate for 15 minutes.
    9. 9
      Preheat oven to 425°.
    10. 10
      Press a piece of heavy-duty foil snugly into the bottom and up the sides of the pastry shell and fill with uncooked rice or dried beans; bake for 15 minutes.
    11. 11
      Remove the foil and rice, and bake for 8-10 minutes longer, until golden (if the shell puffs up during baking, gently press it down with the back of a spoon); let cool on a wire rack; decrease oven temperature to 350°.
    12. 12
      Make the filling: whisk together the eggs, sugar, orange zest, lemon zest, orange juice, lemon juice, and salt in a medium bowl until well combined; whisk in the creme fraiche.
    13. 13
      Carefully pour the filing into the cooled tart shell; place on a baking sheet and bake for 30 minutes, or until the edges are set but the center is still slightly jiggly; cool completely on a wire rack.
    14. 14
      To serve, remove the side of the pan and cut into wedges; you may dust the tart with powdered sugar and serve with fragrant ripe strawberries.

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    Nutritional Facts for French-Style Orange Custard Tart

    Serving Size: 1 (106 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 419.5
    Calories from Fat 214
    Total Fat 23.8 g
    Saturated Fat 13.7 g
    Cholesterol 217.1 mg
    Sodium 278.7 mg
    Total Carbohydrate 44.4 g
    Dietary Fiber 0.6 g
    Sugars 26.0 g
    Protein 7.6 g

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