Orange Custard Tarts

I've used my Shortbread recipe (I've used half of the pastry and frozen the rest) to make the pastry cases for these amazing orange custard tarts. This custard is so easy to make in the Tefal Cuisine Companion and always turns out silky smooth and delicious. You can omit the orange zest and add 1/2 teaspoon of vanilla extract for a delicious custard to serve with any dessert or to simply enjoy on its own. My Shortbread recipe can be found by typing shortbread in the search function on this blog. I've used a DLine 12 hole fruit mince pie tray but a muffin tray can also be used.

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Pastry Cases

Make Shortbread and refrigerate for 1\2 hour. Grease mince pie or muffin tray. Preheat oven 160 deg.

Roll shortbread pastry on generously floured board or silicone sheet and cut pastry circles to fit muffin or mince pie tray. You may need to use a metal spatula to slide under pastry circles to remove from board or silicone sheet. Bake for 10 minutes or until pastry cases are just turning light golden brown. Use the back of a spoon to push down the puffed up bases. Leave in tin 5 mins before removing cases to cool on wire rack.

Orange Custard 

3 Egg Yolks
180 gms Milk
100 gms Thickened Cream
25 gms Plain Flour
95 gms Caster Sugar
Zest of 1 Orange

Insert Whisk. Stopper in.
Add all ingredients in order listed
Sp7:1min 30sec, scraping bowl and around blade with spatula after 1 minute.
Stopper out.
Select Dessert:4 to 5mins or until thickened.

Fill cooled pastry cases and leave to cool. Decorate with chocolate triangles or curls if desired.