French-Style Orange Custard Tart Recipe

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French-Style Orange Custard Tart
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Ingredients
14
Count
Nutrition
298
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  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. 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. 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. On a lightly floured surface, with a floured rolling pin, roll the pastry into a 14-inch round.
  5. Fold the pastry in half and transfer it to an 11-inch fluted tart pan with a removable bottom.
  6. Unfold the pastry and gently press it into the bottom and up the sides of the pan with your fingertips.
  7. Trim the overhanging pastry to 1 inch.
  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. Preheat oven to 425°.
  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. 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. 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. 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. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 298 Kcal (1248 kJ)
Calories from fat 161.15 Kcal
% Daily Value*
Total Fat 17.91g 28%
Cholesterol 146.33mg 49%
Sodium 228.33mg 10%
Potassium 88.67mg 2%
Total Carbs 28.09g 9%
Sugars 12.74g 51%
Dietary Fiber 0.62g 2%
Protein 6.59g 13%
Vitamin C 3.4mg 6%
Vitamin A 0.1mg 5%
Iron 0.8mg 5%
Calcium 39.1mg 4%
Amount Per 100 g
Calories 300.21 Kcal (1257 kJ)
Calories from fat 162.35 Kcal
% Daily Value*
Total Fat 18.04g 28%
Cholesterol 147.41mg 49%
Sodium 230.02mg 10%
Potassium 89.33mg 2%
Total Carbs 28.3g 9%
Sugars 12.83g 51%
Dietary Fiber 0.63g 2%
Protein 6.63g 13%
Vitamin C 3.4mg 6%
Vitamin A 0.1mg 5%
Iron 0.9mg 5%
Calcium 39.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.3
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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