Orange Custard Tart with Oatmeal Crust

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 one tablespoon at a time, mixing gently until large clumps of dough start to form, then move the mixture to a floured surface.
4. 4Check the consistency of the dough to ensure it comes together easily without feeling too sticky.
5. 5Fold the dough gently with floured hands until fully combined, making sure no dry spots remain and the fat is evenly distributed.
6. 6Form the dough into a ball and press it into a disk about one inch thick. Wrap it securely in plastic wrap and refrigerate for at least two hours, or up to five days, until firm.
7. 7Heat the oven to 375°F. Roll the chilled dough out on a lightly floured surface into a 13-inch circle, then gently press it into the bottom and up the sides of an 11-inch tart pan.
8. 8Spray 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, then take it out of the oven.
9. 9Take out the parchment and weights carefully. Put the crust back in the oven and bake for another 10 minutes until set. Let it cool completely for about one hour.
10. 10Prepare to make the orange custard filling while the crust finishes cooling.
11. 11Whisk the egg yolks, whole eggs, heavy cream, granulated sugar, orange drink mix, and salt together in a large bowl until completely smooth.
12. 12Allow the custard mixture to sit at room temperature for about one hour and 30 minutes.
13. 13Pour water into a large baking pan until it reaches a depth of one inch, and place it on the bottom rack of the oven. Adjust the oven temperature to 300°F and pour the rested custard into the cooled tart shell.
14. 14Bake 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.
15. 15Move the tart to a wire rack to cool for one hour at room temperature. Transfer it to the refrigerator and chill uncovered for at least four hours, or up to 12 hours.
16. 16Whip the egg whites in a stand mixer on medium-high speed for about one minute until frothy.
17. 17Mix in the cream of tartar and beat for another minute. Add the cornstarch, ground ginger, and salt, beating for about two minutes until soft peaks form, then stop the mixer.
18. 18Heat the granulated sugar and corn syrup in a small saucepan over high heat, stirring occasionally, until a candy thermometer reads 240°F, which takes three to four minutes.
19. 19Turn the mixer to low speed and carefully pour about two tablespoons of the hot syrup into the whipped egg whites.
20. 20Continue drizzling the rest of the hot syrup into the bowl in a slow, steady stream.
21. 21Turn the mixer up to medium-high and whip for about six minutes until the meringue becomes stiff and glossy. Spread the finished meringue in an even layer over the chilled tart.
22. 22Toast the meringue lightly using a kitchen torch.

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