Orange Custard Tarts

Orange Custard Tarts

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To serve – 4

Preparation time – 15 minutes
Cooking time – 15 minutes

Colourful and fruity – wonderful little tarts, served with cream.


     *Click here for explanations of cookery terms and techniques


2 oranges 225 g/8 oz caster sugar 2 tbsp cornflour 150 ml/5 fl oz fresh orange juice 150 ml/5 fl oz water 175 g/6 oz unsalted butter, cubed 6 medium egg yolks 2 medium eggs 4 ready-made pastry tartlets cases 2 tbsp icing sugar


  1. Pare the zest from one orange and julienne. Segment both oranges into a bowl, cover and chill until needed.
  2. Combine the caster sugar, cornflour, orange juice and water in a saucepan. Cook over a low heat until bubbling.
  3. Remove from the heat and beat in the butter, one cube at a time, until all incorporated. Beat in the egg yolks and eggs.
  4. Cook over a low heat, stirring, for a few minutes until the custard has thickened.
  5. Fill the tartlet cases with the custard and top with icing sugar, orange segments and julienned* zest.
  6. Glaze the tops of the tarts with a chef’s blowtorch before serving, or pop under a very hot grill for a few minutes.

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