Tart: Orange Custard

By fsilver4

Ingredients

• Crust:
• 3/4 cup flour
• 2/3 cup yellow cornmeal
• 2/3 cup powdered sugar
• 2 teaspoons minced orange peel
• 7 tablespoons butter, room temperature
• 1 large egg yolk
• 2 teaspoons vanilla extract
• Filling:
• 1 cup whipping cream
• 1/2 cup fresh orange juice
• 5 large egg yolks
• 1/4 cup plus 1 tablespoons sugar
• 2 tablespoons Grand Marnier
• 1 tablespoon minced orange peel
• 3 oranges peeled
• 2 1/2pint boxes raspberries

Preparation

Step 1

Crust:
Combine first 5 ingredients in large bowl. Add butter, egg yolks and vanilla. Using electric mixer, blend until coarse crumbs form. Knead into ball. (Dough will be very soft.) Pad dough onto bottom and up sides of 13 x 4 rectangular tart pans with removable bottom. Press into place: trim excess dough. Freeze 20 minutes.

Preheat oven to 350* Line crust with foil and dry bake for 15 minutes. Remove foil. Press crust up sides of pan if necessary. Bake another 10 minutes longer. Cool.

Filling: Mix first 6 ingredients in medium bowl. Pour filling into crust. Bake until barely set, about 30 minutes. Cool 20 minutes. Refrigerate until custard is firm, about 3 hours. (can be prepared 8 hours ahead)

Using small sharp knife, cut between membranes of oranges to release segments. Drain well on paper towels. Arrange alternating rows of orange segments and raspberries atop tart.