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1
Prepare an ice bath; set aside.
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2
In a medium bowl, whisk together the egg yolks and 1/2 cup granulated sugar until thick and lightened; set aside.
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3
In a saucepan, combine milk, vanilla bean and seeds, remaining 1/2 cup granulated sugar, durum wheat, and salt.
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4
Cook over medium-high heat, stirring constantly, until slightly thickened, about 3 minutes.
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5
Remove from heat; slowly pour about a third of the milk mixture into the egg-yolk mixture, whisking constantly until combined.
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6
Pour mixture back into the remaining milk, whisking constantly to combine.
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7
Return pan to medium-high heat.
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8
Bring mixture to a boil, whisking constantly, until custard is thick enough to hold a clear trail when the whisk is lifted, 2 to 4 minutes.
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9
Transfer the custard to a large heatproof bowl.
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10
Whisk in the butter until combined.
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11
Set bowl in the ice bath, and stir frequently until completely cool, 30 to 35 minutes.
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12
Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
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13
Use the custard immediately or keep in the refrigerator, covered with plastic wrap, until ready to use, up to 3 days.
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14
Preheat the oven to 350F.
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15
On a lightly floured work surface, roll out the larger disk of Pasta Frolla to an 11-inch round, about 1/8 inch thick.
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16
Fit into a 9-inch tart pan with a removable bottom, pressing into edges.
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17
Using a sharp paring knife, trim dough to within 1/4 inch of the top of the pan.
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18
Roll out the smaller disk to slightly less than 9 inches in diameter so that it will fit atop the filling.
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19
Using a small offset spatula, spread the custard evenly in the tart shell, then lay the smaller round of dough on top.
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20
Brush the rim of the bottom crust with water, and gently press the excess dough over the top crust to seal.
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21
Bake, rotating the tart halfway through, until golden brown, about 45 minutes.
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22
Transfer to a wire rack to cool for 20 minutes.
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23
Remove from the tart pan, and let tart cool completely.
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24
Just before serving, generously dust with confectioners sugar.
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25
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
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26
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
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27
Beat in the orange zest.
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28
Add whole egg and egg yolk, beating until incorporated.
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29
Reduce speed to low, and beat in reserved flour mixture.
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30
Divide dough into two pieces, one slightly larger than the other.
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31
Flatten into disks, and wrap each in plastic.
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32
Refrigerate 1 hour or overnight.
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33
Before using, let dough sit at room temperature until pliable enough to roll.
