Florida Orange and Raspberry Custard Tartlets
Florida citrus shows its sweet side, and dessert never looked so fresh. Add some sunshine to your dessert menu with a cool, light option topped with fresh orange slices and ripe raspberries.
1 cup whole milk
2 tablespoons Florida orange juice
1½ teaspoons Florida orange zest
3 egg yolks
1½ tablespoons cornstarch
2 teaspoons Cointreau
4 (3-inch) prepared tartlet shells
1 cup Florida orange segments
1 cup fresh raspberries
3 tablespoons powdered sugar
Bring milk to simmer in a heavy-bottomed medium saucepan. Meanwhile, combine Florida orange juice, Florida orange zest, egg yolks, cornstarch and Cointreau in mixing bowl; whisk to combine. Slowly pour hot milk into egg yolk mixture while whisking to combine; return custard mixture back to saucepan and cook over medium-low heat while stirring constantly. Cook until mixture thickens, about 1 to 2 minutes; remove from heat. Pour custard into mixing bowl; press plastic wrap onto surface of custard. Place bowl with custard on top of another bowl filled with ice; refrigerate until well chilled.
Just before serving or up to one hour in advance, spoon ¼ cup chilled custard into each tartlet shell. Top with Florida orange segments and raspberries. Garnish with powdered sugar and serve.
Serve with Mimosa Mist.