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1
Preheat oven to 350F.
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2
Spray 12 tartlet pans with 3-inch-diameter tops, 1 1/4-inch bottoms and 1 1/4-inch high sides (1/4 cup capacity) with vegetable oil spray.
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3
Press scant 1 1/2 tablespoons dough evenly onto bottom and up sides of each pan.
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4
Arrange pans on large baking sheet.
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5
Bake until crusts are golden brown, piercing with fork if crusts bubble, about 12 minutes.
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6
Transfer pans to rack and cool crust.
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7
Bring milk to simmer in heavy medium saucepan.
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8
Whisk yolks, sugar, orange juice, cornstarch and peel in large bowl to blend.
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9
Gradually whisk in hot milk.
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10
Return mixture to same pan.
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11
Whisk over medium heat until mixture thickens and boils 1 minute.
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12
Pour pastry cream into small bowl.
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13
Press plastic wrap directly onto surface of pastry cream.
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14
Cover and refrigerate until cold.
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15
about 4 hours.
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16
(Crust and pastry cream can be made 1 day ahead.
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17
Remove crusts from tartlet pans.
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18
Store crusts in airtight containers.
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19
Keep pastry cream chilled.)
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20
Spoon about 1 generous tablespoon pastry cream into each crust.
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21
Arrange raspberries decoratively atop pastry cream.
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22
Refrigerate tartlets until well chilled, about 1 hour.
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23
Lightly sift powdered sugar over tartlets and serve.
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24
Mix flour, powdered sugar and salt in processor.
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25
Add butter; process until mixture resembles coarse meal.
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26
Mix egg yolks and water in small bowl.
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27
Add to flour mixture and process until moist clumps form.
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28
Gather dough into ball; flatten into disk for round tart or into square for rectangular tart.
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29
Wrap in plastic and refrigerate 1 hour.
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30
(Can be prepared 3 days ahead.
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31
Keep refrigerated.
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32
Let dough soften briefly at room temperature before rolling out.
