Orange Tarts
You can go two ways with this dessert by topping it with either a meringue or vanilla whip cream. I opted for vanilla whip cream and it reminded me of my childhood when I would get a orange shebert and vanilla twist ice cream cone.
Utensils:
Microplane or three channel zester
Measuring cups and spoons
Whisk
Large Spoon
Small saucepan
Medium and Small Glass bowl
Oven
4" Tart pans x 4
Small sheet pan
Parchment paper - cut into small rounds that will fit in tart pans
Pairing knife
Scissors
Pie weights or dry beans
Plastic Wrap
Spatula
Crust:
Make crust first.
I will be upfront here, I use Pillsbury's refrigerated pie dough - the one that comes two to a pack in a red box. Works perfect and saves me some time.
Preheat oven to 450
Let dough rest on counter for 15 min before unrolling it. Once it has rested, unroll and place one of the tart pans on the dough. Using a pairing knife, cut out a circle around the tart pan giving extra room for the sides. Repeat. You may have only pieces left for the last pan, but it will be fine. Press the dough into each tart pan being sure to evenly press on all sides. Prick the bottom with knife then lay pre-cut parchment paper rounds on top of each one. Spread your pie weights on top evenly. Place on sheet pan and bake for 11 minutes.
Let cool completely.
Filling:
In small saucepan, whisk together sugar, cornstarch and salt. In a separate bowl, whisk orange juice and water. Whisk mixture into saucepan with sugar until smooth. Place saucepan over medium heat and stir until thick and bubbly then reduce heat and cook for 2 minutes longer, stirring constantly.
Utensils:
Microplane or three channel zester
Measuring cups and spoons
Whisk
Large Spoon
Small saucepan
Medium and Small Glass bowl
Oven
4" Tart pans x 4
Small sheet pan
Parchment paper - cut into small rounds that will fit in tart pans
Pairing knife
Scissors
Pie weights or dry beans
Plastic Wrap
Spatula
Crust:
Make crust first.
I will be upfront here, I use Pillsbury's refrigerated pie dough - the one that comes two to a pack in a red box. Works perfect and saves me some time.
Preheat oven to 450
Let dough rest on counter for 15 min before unrolling it. Once it has rested, unroll and place one of the tart pans on the dough. Using a pairing knife, cut out a circle around the tart pan giving extra room for the sides. Repeat. You may have only pieces left for the last pan, but it will be fine. Press the dough into each tart pan being sure to evenly press on all sides. Prick the bottom with knife then lay pre-cut parchment paper rounds on top of each one. Spread your pie weights on top evenly. Place on sheet pan and bake for 11 minutes.
Let cool completely.
Filling:
1/2 cup sugar
2 Tbsp cornstarch
1/8 tsp salt
1/2 cup fresh squeezed orange juice
1/4 cup water
2 egg yolks
1 Tbsp lime or lemon juice
2 Tbsp grated orange zest
1 1/2 Tbsp butter, melted but not hot.
In small saucepan, whisk together sugar, cornstarch and salt. In a separate bowl, whisk orange juice and water. Whisk mixture into saucepan with sugar until smooth. Place saucepan over medium heat and stir until thick and bubbly then reduce heat and cook for 2 minutes longer, stirring constantly.
Remove from the heat. Gradually stir in egg yolks. Return all to heat and bring to a gentle boil. Cook for 2 minutes, stirring constantly. Remove from the heat and stir in the lime or lemon juice, orange zest and butter.
Transfer mixture to small bowl, cover with plastic wrap (press down on top to keep skin from forming) and refrigerate until curd is cool.
When cooled, spoon curd into each tart shell. Top with vanilla whip topping or a traditional meringue.
Enjoy!
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