I fell in love with this recipe because of how lovely the oranges look on the tarts. They seem to be calling out to you, telling you to bite into it NOW. I could have learnt to do the sugared orange slices a little bit better though, but I guess I could forgive myself given this was my first attempt at sugared fruit slices.
But then again, the crust didn’t turn out as great as I wanted to, and I felt a tinge of pain when they almost became browned and blackened. They were still edible and tasted great, but the colour – anyone would have thought these were chocolate tart crusts!
Other than the crusts though, the custard was lovely and I loved the bursting orange flavour. This would definitely be a great dessert to serve to your guests – just have to make sure you serve them out with a better crust recipe!
- Almond flour: 50g
- Powdered sugar: 3 tbsp
- Plain flour: 80g
- Salt: 1/4 tsp + a pinch
- Unsalted butter: 57g + 113g
- Ice water: 2 tbsp
- Sugar: 1/3 cup + 1/2 cup
- Orange juice: from 1 orange
- Orange zest: from 1 orange
- Orange blossom water: 1 tsp
- Egg: 2, whisked
- Water: 1/2 cup
- Orange slices: from 1 orange
- Blend together almond flour, powdered sugar, plain flour, 1/4 tsp salt and 57g unsalted butter. Drizzle in ice water to bring mixture together.
- Roll into a ball. Cling wrap and leave to chill for 30min.
- Roll out dough between 2 pieces of baking paper. Cut 2 large circles and place into tart rings. Remove excess from the top. Poke holes in base of crust with a fork. Freeze 30min.
- Preheat oven at 180 degrees Celsius. Bake tart crusts with weights for 15min. Remove weights and bake for another 10min till golden brown.
- In a saucepan, whisk 1/3 cup sugar, orange juice, orange zest, 113g butter, a pinch of salt and orange blossom water together on low heat.
- Transfer mixture into a water bath. Add in eggs and whisk till smooth and thickened.
- Pour orange mixture into crusts. Chill overnight.
- Heat 1/2 cup sugar and water in a saucepan. Place orange slices into sugar syrup. Cook 5min till softened, flipping once. Remove and cool.
- Garnish tarts with orange slices to serve.
I found the ingredients and steps for this tart to be slightly awkward and problematic. Which is how I almost got the crust burnt (look at the dark brown edges!) Safest to revert back to a recipe that I’ve tried and tested before and which tastes great: ‘Pistachio and Vanilla Panna Cotta Tart‘.
The original recipe called for the orange blossom custard to be blended inside a blender. I chose to go with a water bath as I’m not sure if I could trust the steps given for the custard as well!