Orange tart with custard.
Traditional and Bimby recipe.
This dessert represents a sweet memory for me. It was my grandmother’s recipe, which she prepared in her pastry shop.
The delicate and enveloping shortcrust pastry filled with a fragrant lemon custard. Then the homemade jam glaze couldn’t be missed.
In the recipe, you will find, in addition to the usual ingredients, the possibility of substituting them with more dietetic ingredients for those who want to indulge in a small treat without impacting their diet heavily.

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Difficulty: Easy
Cost: Very Cheap
Rest time: 20 Minutes
Preparation time: 30 Minutes
Portions: 10
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

404.87 Kcal

calories per serving

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Energy 404.87 (Kcal)
Carbohydrates 60.64 (g) of which sugars 30.06 (g)
Proteins 7.98 (g)
Fat 16.06 (g) of which saturated 9.55 (g)of which unsaturated 6.27 (g)
Fibers 1.32 (g)
Sodium 55.48 (mg)

Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Orange Tart with Custard

For the shortcrust pastry

12 1/4 oz all-purpose flour (Or low G.I FiberPasta or oat flour)
1 egg
4 1/4 oz sugar (or 1 oz of stevia or 4 1/4 oz erythritol)
4 1/2 oz butter (or 3 1/2 oz of seed or coconut oil)
1 tsp baking powder
1 pinch salt
2 1/8 cups milk
1 3/4 oz cornstarch (Or oat flour or fiberpasta)
3 1/4 oz sugar (or 3/4 oz of stevia or 3 1/4 oz erythritol)
3 egg yolks
1 pinch vanilla
1 orange (fruit and zest)
4 tbsps orange marmalade (or sugar-free)
4 tbsps water

Orange Tart with Custard

Tools

What we need to make the

Bowl
Rolling Pin
Mixer
Baking Pan – springform pan 9.5 inches
Blender
Oven
Brush
Parchment Paper

Preparation: Orange Tart with Custard

Traditional Recipe

The first thing to do if using butter is to take it out of the fridge 30 minutes before.
Put the sugar (or sweetener) and softened butter in a bowl and mix them with a fork or whisk until creamy.
Add the egg and mix. Combine the previously sifted flour with the baking powder and a pinch of salt.
Knead and form a dough ball, wrap it in plastic wrap, and refrigerate for about 1 hour.
In the meantime, prepare the custard.
Mix the yolks and sugar in the pot. Add the cornstarch and mix until it forms a cream.
Heat the milk and then pour it into the egg mixture.
Turn on the heat and cook until the custard is thick. At this point, add the grated orange zest.
Turn off the heat and cover the custard with plastic wrap, letting it touch the cream, and wait for it to cool.
The shortcrust pastry
Place the sugar in the bowl and pulverize: 15 sec./speed 10. Gather to the bottom with the spatula.
Add butter, all-purpose flour, egg, salt, and sugar, knead: 30 sec./speed 5.
Transfer the dough to the work surface, compact it into a ball, and wrap it in plastic wrap. Store it in the refrigerator for 1 hour.
The custard
Put the milk, yolks, sugar, grated orange peel, vanilla, cornstarch or potato starch, in the bowl and cook: 7 min./194°F/speed 4.
Transfer the custard to a bowl, cover with plastic wrap letting it adhere to the surface and let it cool.
Let’s assemble the cake
Preheat the oven to 356°F static.
Take the shortcrust pastry from the refrigerator and roll it out with a rolling pin between two sheets of parchment paper, leaving a thickness of about 1/8 inch.
Line the inside of a 9.5-inch springform pan with the shortcrust pastry, up to the edges. Trim the excess with a small knife.
Pour the custard into the pastry shell and level it.
Cut orange slices and create a decoration of your choice.
In a small bowl, pour 4 tablespoons of your preferred marmalade, and if it has pieces, you can blend it with an equal amount of water.
I use sugar-free orange compote click here
With a kitchen brush, brush the orange slices and bake in a preheated oven at 356°F for about 30-35 minutes. Check that the pastry is golden before taking it out.
Let it cool well before slicing and serving.
The Orange Tart with Custard is ready.