(Orange) Dreamsicle Tart

That is quite the blob of whipped cream I put on top, making this tart not look as awesome as it actually is.

This dreamsicle tart was the first thing I baked from Caprial's Desserts and oh what an introduction to this lovely baking book it was. There are so many yummy looking things to try in this cookbook (caramel pear tart with a graham shortbread crust for one) and I love how they offer up interesting modifications to many of the recipes - this tart is a modification of their lemon cream tart.

And what is a dreamsicle tart? Well basically an orange creamsicle in tart form mmmm. So it's an orange custard/cream topped with whipped cream - and don't be tempted to sweeten the whipped cream even a tiny bit as the custard is quite sweet on its own. The tart is supposed to be made using their "three-nut crust" but I thought a shortbread tart would be yummier. (Actually I've yet to try a nut crust for a pie and should do that.) Anyway, the shortbread crust was also amazing. It was just like a shortbread cookie, with the perfect texture.

I halved the recipe and made little tartlets - if you decide to go this route make sure you don't put the dough too thick in the tartlet pans because it puffs up a lot and you won't have any room for the filling! Also - I recommend taking the crust out of the tartlet pans before filling them otherwise they might be hard to remove (which is why mine are still in their shells in the pictures!)

If this sounds good, you might also like:
Key Lime Pie
Raspberry and White Chocolate Pie
The Most Extraordinary French Lemon Cream Tart
Coconut Cream Pie

Dreamsicle Tart
Adapted from Caprial's Desserts

Shortbread Crust
2 cups flour (250 g)
1/2 cup powdered (confectioner's) sugar
1 tsp pure vanilla extract
pinch of salt
1 cup cold unsalted butter, diced

Filling
2 1/3 cups milk
5 egg yolks
1 cup sugar
5 tbsp cornstarch
1/4 tsp salt
1/4 cup cold unsalted butter, diced
1/2 cup freshly squeezed orange juice
zest of 1 orange
2 tsp pure vanilla extract

1 1/2 cups whipped cream

Shortbread Crust
Place the flour, powdered sugar, vanilla extract, and salt in the bowl of a food processor. With the motor running, slowly add the butter and process until the dough forms a ball on top of the blade. Remove the dough from the food processor; if it's too soft to work with, refrigerate until it's easier to handle. Press the dough into either a buttered 10 inch tart pan or buttered mini tart shells. If using mini tart shells, make sure not to use too much dough (and/or use pie weights) otherwise the dough will puff up and you won't have much room for the filling. (The easiest way to this is to first press it into the sides of the pan, then finish with the bottom of the pan.) Refrigerate for 30 minutes before baking.

Preheat a standard oven to 375F. Bake until golden brown, about 20 minutes (check earlier if using mini tart shells); let cool completely.

Filling
To prepare the filling, place the milk in a saucepan over medium heat and bring just to a boil. Meanwhile, whisk together the egg yolks, sugar, cornstarch, and salt in a large bowl. Slowly whisk 1 to 1 1/2 cups of the hot milk into the egg mixture to temper it, or bring it up to the same temperature. Whisk in the remaining milk, pour the mixture back into the saucepan, and again cook over medium heat, stirring constantly, until the mixture comes to a boil and is very thick, about 2 minutes; remove the pan form the heat. Add the butter, orange juice, orange zest and vanilla, let sit for 2 minutes, and then stir until the butter is completely melted. Strain the mixture through a fine-mesh sieve, and then pour it into the baked shell. Refrigerate until completely chilled, about 2 hours.