Orange Custard Tart

Equipment

• Oven
• Parchment paper
• Stand Mixer
• Saucepan

Ingredients

• 1 cup plus 2 Tbsp. oat flour
• ¾ cup plus 2 Tbsp. all-purpose flour, plus more for work surface and hands
• 2 Tbsp. light brown sugar
• 1 tsp. kosher salt
• ½ cup cold unsalted butter, cubed
• ¼ cup vegetable shortening
• 3 Tbsp. cold water
• 6 large egg yolks
• 3 large eggs
• 1½ cups heavy whipping cream
• ¾ cup granulated sugar
• ½ cup plus 1 Tbsp. orange powdered drink mix (such as Tang)
• ½ tsp. kosher salt
• 3 large egg whites
• ¾ tsp. cream of tartar
• 1 Tbsp. cornstarch
• 1½ tsp. ground ginger
• Pinch of kosher salt
• ½ cup granulated sugar
• ¼ cup light corn syrup

Instructions

1. 1Combine the oat flour, all-purpose flour, brown sugar, and salt in a large mixing bowl.
2. 2Cut the cubed butter and shortening into the dry ingredients using a pastry blender until the mixture looks like coarse meal with some pea-sized pieces of fat remaining.
3. 3Add the cold water 1 tablespoon at a time, mixing gently until large clumps of dough start to form. Move the mixture to a floured surface.
4. 4Fold the dough gently with floured hands until fully combined, making sure no dry spots remain and the fat is evenly distributed.
5. 5Form the dough into a ball and press it into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or up to 5 days, until firm.
6. 6Heat the oven to 375°F. Roll the chilled dough out on a lightly floured surface into a 13-inch circle. Gently press it into the bottom and up the sides of an 11-inch tart pan.
7. 7Spray a sheet of parchment paper with cooking spray and place it greased-side down over the crust. Fill the center with pie weights and bake for 20 minutes.
8. 8Carefully remove the parchment and weights. Return the crust to the oven and bake for another 10 minutes until set. Let it cool completely for about 1 hour.
9. 9Whisk the egg yolks, whole eggs, heavy cream, granulated sugar, orange drink mix, and salt together in a large bowl until completely smooth. Let the mixture sit at room temperature for about 1 hour and 30 minutes to allow the flavors to meld.
10. 10Pour water into a large baking pan until it reaches a depth of 1 inch, and place it on the bottom rack of the oven. Adjust the oven temperature to 300°F. Pour the rested custard into the cooled tart shell.
11. 11Bake for 45 to 55 minutes until the center of the filling sets. Turn off the heat and leave the tart inside with the door slightly open for 20 minutes. This gentle cooling prevents the custard from cracking.
12. 12Move the tart to a wire rack to cool for 1 hour at room temperature. Transfer it to the refrigerator and chill uncovered for at least 4 hours, or up to 12 hours.
13. 13Whip the egg whites in a stand mixer on medium-high speed for about 1 minute until frothy. Mix in the cream of tartar and beat for another minute. Add the cornstarch, ground ginger, and salt, beating for about 2 minutes until soft peaks form. Stop the mixer.
14. 14Heat the granulated sugar and corn syrup in a small saucepan over high heat, stirring occasionally, until a candy thermometer reads 240°F, which takes 3 to 4 minutes.
15. 15Turn the mixer to low speed and carefully pour about 2 tablespoons of the hot syrup into the whipped egg whites. Continue drizzling the rest of the hot syrup into the bowl in a slow, steady stream. Pouring slowly prevents the hot syrup from scrambling the egg whites.
16. 16Turn the mixer up to medium-high and whip for about 6 minutes until the meringue becomes stiff and glossy. Spread the finished meringue in an even layer over the chilled tart.
17. 17Toast the meringue lightly using a kitchen torch.

Recipe Details