Orange Custard Tarts
Recipe: #15886
November 13, 2014
Categories: Desserts, Orange, Fathers Day Mothers Day, Oven Bake, Diabetic, Gluten-Free, Vegetarian, Sugar, Milk, Kosher Dairy, more
"From Australian BH&G Diabetic Living - sounds like a lovely dessert. 20 minutes cooling time is included in the cooking time."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (260.8 g)
- Calories 173.5
- Total Fat - 1.9 g
- Saturated Fat - 0.6 g
- Cholesterol - 3.7 mg
- Sodium - 159.7 mg
- Total Carbohydrate - 33.5 g
- Dietary Fiber - 2.6 g
- Sugars - 20.7 g
- Protein - 6.7 g
- Calcium - 315.9 mg
- Iron - 0.8 mg
- Vitamin C - 43.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 180C (fan forced).
Step 2
Place 1 pastry sheet on a clean surface and spray with cooking spray and then top with the second pastry sheet and spray with cooking spray.
Step 3
Cut in half lengthways, then cut each half into 4 even sized pieces to make 8 pieces in total.
Step 4
Use 4 pieces to line each of 2 3cm deep 8.5cm (base measurement) loose bottom, fluted flan tines.
Step 5
Trim pastry edges and place tins on a baking tray and bake for 8 to 10 minutes or until pastry is light golden brown.
Step 6
Meanwhile, put custard powder in a small saucepan and gradually whisk in the milk and cook, stirring over a medium heat for 6 to 7 minutes or until custard comes to a simmer and thickens , should thickly coat a wood spoon.
Step 7
Remove pan from heat, stir in sugar and orange zest and set aside for 5 minutes to cool slightly.
Step 8
Carefully remove pastry cases from tins and put on plates.
Step 9
Whisk the custard until smooth and pour into pastry cases and top with the orange slices.
Step 10
Set aside for 15 minutes to cool completely and then serve.
Tips
- Cooking spray
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