As I was shopping at Burlington Mall, I walked into a kitchen store and saw a 9" fluted round tart pan printed with "MADE IN FRANCE". I liked it so much and I bought it together with another rectangular fluted tart pan. It is rather difficult to get large fluted pan with removable base in Singapore and Boston. Furthermore if you want a pan from France (Land of Pastry), rather impossible!
This recipe reaps a nice 9" round tart pan and it tastes very refreshing and light. The choice of fruits is important as it makes up much of the taste. I love navel oranges. They are generally very sweet and juicy. Grapefruits have a bitter aftertaste but try to choose riper ones to have more sweetness to overcome the bitterness.
- 1 1/4 cup Cake Flour
- 6 tbsp butter
- 1/4 cup and 1 tbsp Confectioners' sugar
- 1 Large egg
- 1 tsp Orange zest
- Pinch of Salt
- Beat butter and sugar with a mixer until it turns pale and creamy.
- Add in egg and beat until well incorporated.
- Add in orange zest. Mix well.
- Using low speed, add in flour and salt.
- Mix well. Remove dough from mixing bowl.
- Wrap dough in cling wrap and chill for at least 1 hour.
- Preheat the oven to 350 degree Fahrenheit.
- Roll the dough on a floured surface to 3mm thick and lay it on the tart pan.
- Trim and remove excess dough. Use a fork to prick the dough to prevent dough from puffing during baking.
- Bake for about 30 minutes or golden brown.
- 1 cup Whole milk
- 1 tsp Pure vanilla essence
- 1/4 cup Caster sugar
- 2 Large yolks
- 2 tbsp Corn starch
- 1 tbsp Unsalted butter
- Mix milk, vanilla, 2 tbsp of sugar in a saucepan.
- Bring to simmer.
- Whisk egg yolks, cornstarch and remaining sugar in a mixing bowl.
- Slowly add the milk mixture into egg. Do not add all at one time as eggs will curdle.
- Add the mixture back to the saucepan and bring to simmer over medium heat.
- Stir continuously until mixture thickens.
- Transfer to a clean mixing bowl.
- Stir in butter.
- Cover the custard with a cling wrap. Chill for 2 hours.
Fruits Topping and Assembly
- 2 Large Navel Oranges
- 2 Large Grapefruits
- Using a fruit knife, cut the skin off the fruit.
- Cut the fruit into segments. Use the natural segments of fruits as a guide.
- Drain the fruit segments with a colander.
- Spread the custard on the tart shell.
- Arrange the fruit segments on the custard in a circular pattern. You may want to start with a darker color on the edge of the tart.
- Serve cold.