Vanilla Citrus Tart - cooking recipe

Ingredients

2 None refrigerated pie crusts
3 tbsp butter, finely chopped
1 tbsp sugar
2/3 cup flour
2 None eggs
4 oz candied orange slices, finely chopped, plus 8 additional slices, for decoration
3/4 cup redcurrant jelly
None None FOR THE PASTRY CREAM
1 1/3 cups milk
1 None vanilla bean, split in half lengthwise
3 None egg yolks
1/3 cup sugar
2 tbsp cornstarch
1 tbsp butter

Preparation

Preheat the oven to 425\u00b0F. Place a baking pan in oven to heat. Lightly grease a 13 x 4-inch rectangular tart pan with removable bottom.
Cut and join pie crusts until large enough to line tart pan. Brush overlapping pastry with a little water and press firmly to seal. Press pastry into tart pan; trim excess, leaving 1/8 inch above edges to account for shrinkage. Prick bottom all over with fork. Place on preheated baking pan.
Line pastry with parchment paper and fill with baking beans. Bake for 10 mins; remove paper and beans. Bake for 5 mins; cool. Reduce oven temperature to 400\u00b0F.
Meanwhile, for the pastry cream. Pour milk into medium saucepan. Scrape vanilla seeds into pan and add the bean. Bring to a boil. Meanwhile, whisk egg yolks, sugar and cornstarch in medium heatproof bowl; gradually whisk in hot milk mixture. Strain mixture back into pan; discard bean. Whisk on medium heat until mixture boils and thickens. Remove from heat. Whisk in butter until smooth. Cover surface with plastic wrap.
For the choux pastry, combine 2/3 cup water, butter and sugar in medium saucepan; bring to a boil. Add flour; stir with a wooden spoon on medium heat until mixture comes away from bottom of pan. Transfer pastry to a medium bowl; let stand for 1 min. Beat in eggs, one at a time, until pastry becomes smooth and glossy.
Cover bottom of tart crust with chopped candied orange. Beat pastry cream and choux pastry in a large bowl with an electric mixer until combined. Spoon into tart shell and smooth the top.
Bake tart for 45 mins or until puffed and light brown (cover with foil if too brown). Cool in pan for 15 mins before removing tart from pan. Place on a wire rack.
Heat jelly in microwave oven until warm. Pour over warm tart. Top with orange slices. Serve tart warm.