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Orange Custard Tart with Chocolate Shortbread Crust

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Rating: 3   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
  8 servings
The chocolate dough, which is similar to shortbread, gets pressed into the tart pan and baked blind (unfilled). The crust is then spread with a creamy orange custard and topped with whipped cream and chocolate shavings.
For Chocolate Shortbread Crust:
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
2/3 cup confectioners' sugar
1 cup all-purpose flour
1/3 cup Dutch-processed unsweetened cocoa
Pinch of salt
For Orange Custard:
2/3 cup sugar
3 large egg yolks
3 tablespoons cornstarch
4 teaspoons grated orange zest
1/4 teaspoon salt
1 2/3 cups whole milk
1 cup chilled heavy cream
bittersweet chocolate shavings
Orange Custard Tart with Chocolate Shortbread Crust Recipe at
FOR CRUST: Preheat oven to 325 degrees F. Using an electric stand mixer and paddle attachment, beat butter and sugar in large bowl until light and fluffy. Add cocoa and salt. Beat on low speed just until blended. Add flour and beat until dough forms. Gather dough into ball. Press dough evenly over bottom and sides of 14 x 4 1/2-inch rectangular tart pan with removable bottom. Chill 15 minutes. Bake until edges are firm but center is still slightly soft, about 30 minutes (the crust will firm as it cools). Cool crust completely.

DO-AHEAD TIP: Crust can be made 1 day ahead. Keep tart in pan and wrap with plastic. Store at room temperature.

FOR CUSTARD: Whisk sugar, egg yolks, cornstarch, orange peel and salt in heavy medium saucepan until thick and smooth. Whisk in milk. Using rubber spatula, stir over medium heat until mixture thickens and bubbles burst atop custard, about 4 minutes. Cook custard, whisking constantly, 1 minute longer. Cool slightly, stirring often. Place plastic wrap directly onto surface of custard. Refrigerate until cold.

Using electric stand mixer and whisk attachment, beat cream in large bowl just until firm peaks form. Using rubber spatula, fold one-third of whipped cream into custard. Spoon custard into prepared tart crust, spreading evenly. Spoon remaining whipped cream atop custard.

Sprinkle shaved chocolate over whipped cream and serve.

Recipe created exclusively for by Lisa Zwirn.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Custard-in-the-Middle Sweets
 Orange Desserts
Nutrition Facts per Serving
Yield:   8 servings
Calories: 458
Fat. Total: 30g
Fiber: 2g
Carbohydrates, Total: 45g
Sodium: 132mg
% Cal. from Fat: 59%
Cholesterol: 166mg
Protein: 6g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Marj, AB Reviewed: 05/02/2010
Impressive and tasty
I made this in a 9.5 round springform pan because I didn't have the size recommended in the recipe (although it is now on my wish list). I wondered when looking at the recipe why it didn't have orange juice in the ingredients but the orange flavour was excellent as is. Next time I make it I think I'll add a little Grande Marnier to the whipping cream. I messed up and put the custard into the whipping cream rather than the other way around, but it didn't hurt it at all.
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