Hidden beneath a thin layer of orange marmalade, honey and citrus combine in the custard center of these tartlets, making them apropos for a summery afternoon tea.
Orange & Honey Custard Tartlets
Serves: Approximately 20
- 1¼ (14.1-ounce) packages refrigerated piecrust dough (2½ sheets)
- 1⅓ cups heavy whipping cream
- 1 tablespoon fresh orange zest
- 1 large egg
- 3 large egg yolks
- 2 tablespoons honey
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground mace
- ⅛ teaspoon fine sea salt
- Garnish: orange marmalade
- Preheat oven to 450°. Spray 20 (2¾×1-inch) round pans with cooking spray. Line bottoms of tartlet pans with parchment paper. Place pans on a large, rimmed baking sheet.
- On a lightly floured surface, unroll dough. Using a 3-inch round cutter, cut 20 rounds from dough. Transfer each round to a prepared tartlet pan, pressing into bottom and up sides. Using wide end of a chopstick, press dough into indentations in sides of pans. Trim excess dough. Using a fork, prick bottom of dough in each tartlet pan. Place tartlet pans on a rimmed baking sheet. Freeze for 15 minutes.
- Place a small piece of parchment paper in the center of each prepared tartlet pan, letting ends extend over edges of pan. Place ceramic pie weights or dried beans on each parchment piece.
- Bake until dough is set, approximately 5 minutes. Carefully remove pie weights and top parchment paper. Bake until tartlet shells are lightly browned, 3 to 5 minutes more. Let cool completely on a wire rack.
- Reduce oven temperature to 350°.
- In a small saucepan, heat cream over medium heat until very hot with bubbles forming around edge of pan and steam rising from cream. Stir in orange zest. Cover pan and let sit for 5 minutes. Using a fine-mesh sieve, strain cream into a heatproof bowl.
- In a medium bowl, whisk together egg, egg yolks, honey, sugar, vanilla extract, mace, and salt until blended. Very gradually add hot cream to egg mixture, whisking until incorporated. Using a fine-mesh sieve, strain mixture into a heatproof liquid-measuring cup. Pour 4 to 5 teaspoons custard mixture into cooled tartlet shells, being careful not to overfill.
- Bake tartlets just until custard is set, 13 to 14 minutes. Let cool completely on wire racks. Carefully remove tartlets from pans and discard parchment on bottom of tartlets.
- Garnish each tartlet with a thin layer of orange marmalade, if desired.
- Serve cold or at room temperature.