Orange Custard Cookies

Mini tartlets baked in mini muffin tins, somewhere between a cookie and a Portuguese pastel de nata. The crust is a sturdy shortbread that holds up to the wet custard filling, and the custard itself is enriched with finely ground almonds and perfumed with orange flower water.

Orange flower water is the move that distinguishes these from any generic orange custard. The distilled neroli essence carries a heady, North African and Mediterranean floral aroma that orange juice or zest alone can’t deliver. Two teaspoons is enough; more turns the cookies into perfume.

The ground almonds in the custard are doing structural work as well as adding flavor. They thicken the cream-based filling so it sets without weeping, and they bring a marzipan-adjacent flavor that pairs beautifully with the orange.

Using a food processor for the crust keeps the butter cold and makes the dough come together fast. Cold butter is what gives the shortbread its tender, flaky bite. Warm butter blends into the flour and produces dense, tough cookies.

Pro Tips

• Keep the butter ice-cold for the crust. Cube it first, then put it in the freezer for 10 minutes before processing.
• Press the dough rounds firmly into the muffin cups, all the way up the sides. Thin spots leak custard during baking.
• Fill cups only half full as the directions specify. The custard rises during baking and overflows higher fills.
• The directions note these don’t freeze well. Make them within a day of serving for best texture.
• Substitute vanilla extract if orange flower water isn’t available. The flavor profile shifts but is still excellent.

Variations

• Add a pinch of cardamom to the custard for a Persian-inspired version.
• Top each cooled tart with a thin slice of candied orange peel for a dressed-up presentation.
• Use lemon zest and lemon juice in place of orange for a tangier citrus profile.