Cakes and Pastries Recipes - Orange Tart Recipe

Ingredients

Serves 6:

• 8 1/2 oz pie crust dough (refer recipe)

• 2 1/2 oz butter

• 6 orange

• 10 oz sugar

• 2 eggs + 3 yolks

• 1 1/4 cup (30 ell milk

• 2 1/3 oz l60gl starch

• 2 oz (50g) thick crème fraiche

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Method:

1. Preheat the oven to 350°F/180°C.

2. Roll out the dough and line a greased 10 1/3 inch (26 cm) tart pan with it. Cover with a piece of baking paper and weigh down with dried beans. Bake blind for 10 min.

3. Place the zest of 4 oranges in a saucepan. Cover with water and bring it to a boil. Drain. Put the blanched zest back into the saucepan. Add 2 cups (50 cl) of water and 7 1/4 oz (200g) of sugar. Cook over low heat for 30 min to turn the mixture into jam.  

4. During this time squeeze the oranges. Reserve the juice, eggs and the yolks together. Add the remaining sugar and whisk together. Bring the milk to a boil with the remaining butter, cut into chunks. Mix the starch together with orange juice.

5. Pour this mixture into the saucepan, add the egg-sugar mixture and then the boiling milk and the crème fraiche and cook over low heat for 2 min. Set aside for about 30 min.

6. Pour the orange batter combined with 2/3 of the orange zest jam over the pastry crust. Arrange the remaining orange zest jam on the surface of the tart.