Orange Raspberry Custard Tartlets


  • 1 cup (240 ml) Milk, whole
  • 2 Tbsp Florida orange juice
  • 1½ tsp Florida orange zest
  • 3 each Egg yolks
  • 2 tsp Cointreau
  • 1½ Tbsp Cornstarch
  • 4 each 3” tartlet shells, prepared
  • 1 cup Florida orange segments
  • 1 cup Raspberries
  • 3 Tbsp Powdered sugar


Orange Raspberry Custard Tartlets

Bring milk to simmer in heavy-bottomed medium saucepan. In separate mixing bowl, combine Florida orange juice, Florida orange zest, egg yolks, Cointreau and cornstarch and whisk to combine.

Pour hot milk into egg yolk mixture while whisking. Return mixture back to saucepot and return to medium-low heat while stirring constantly. Cook until mixture thickens, about 1-2 minutes. Remove from heat and pour into mixing bowl and press plastic wrap onto surface. Place mixing bowl on top of another mixing bowl with ice and refrigerate until well chilled.

Spoon ¼ cup of custard into each tartlet shell. Top with Florida orange segments and raspberries.

Garnish with powdered sugar and serve.