Orange & caramel custard tart

This indulgent looking tart is actually fairly angelic so even those on a diet can enjoy a slice or two

Recipe uploaded by

Jane Hornby

14 ratings 3

Recipe by Jane Hornby

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Tested

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 15 mins

Low-fat

Beat the egg yolks and sugar for a few mins until pale and slightly thickened, then whisk in the flours. Heat the milk and orange zest in a saucepan. Once it's starting to boil around the edges, whisk into the egg mix. Put the whole lot back into the pan, stirring all the time until thick and boiling. Leave to cool completely. Can be made up to 2 days ahead.
Heat oven to 200C/fan 180C/gas 6. Brush the filo sheets one by one with egg white and use to line a 23cm loose-bottom flan tin, overlapping the pieces as you go. Fold the pastry over itself at the edges rather than letting it overhang or you'll never get it out of the tin. Bake blind for 10 mins, then give it another 5 mins until dark golden and very crisp. Leave to cool. Can be made up to 1 day ahead.
The cream filling will be set by now, so beat again with electric beaters until smooth. Spoon into the case, then chill for at least 30 mins. To serve, put the sugar into a non-stick frying pan and leave over a gentle heat to melt and then caramelise, swirling the pan only a few times. Meanwhile, spread the oranges over the custard. When the caramel is dark golden, drizzle it over the oranges, let it set for a few mins, then serve immediately.

Know how - Making ahead

If you're making ahead, keep the fruit separate and swirl the caramel onto a sheet of non-stick baking paper. Once the caramel has set, shatter it. Lay the orange slices on top of the custard and scatter with the caramel just before serving.

Per serving

177 kcalories, protein 4g, carbohydrate 35g, fat 3 g, saturated fat 1g, fibre 1g, sugar 25g, salt 0.34 g

Recipe from Good Food magazine, February 2008.

Latest comments and suggestions

janey

24 February 2008

janey rated and commented on this recipe

I found this a disppointing recipe overall. I am a proficient cook, but found that despite following the recipe carefully the custard ended up too thick and I had to add more milk to it to get the right consistency. The pastry went soggy but solid almost as soon as I had put the custard on it. It was too difficult to cut up and ended up looking a mess on the plates. The custard did taste nice. I was particulary disappointed as because Good Food recipes are usually so reliable I had made this in good faith for a meal for visitors...

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Heather

26 February 2008

Heather rated and commented on this recipe

I tried this recipe and was disappointed, the custard was too thick and the pastry was hard. The pudding was hard to get out of the tin and I ended up throwing away half of it, even my husband didn't like it .... and he eats most things!

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scrumptous

04 March 2008

scrumptous rated and commented on this recipe

This recipe worked well for me, the custard tasted great.

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Ceinwen

05 April 2008

Ceinwen rated and commented on this recipe

This is heavenly! When heating the milk I added a cinnamon stick, taking it out before adding to the egg mixture

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Melanie

22 May 2008

Melanie rated and commented on this recipe

Looks very impressive but was quite simple to make. For a special occasion I put raspberries on top of the custard, covered that with whipped cream and put the rum soaked oranges on top!! A great hit with my guests.

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Lauzi

24 January 2009

Lauzi rated and commented on this recipe

Made it for the family and they loved it - bit too sweet for me though, even wuth sharp oranges!

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Marieken

28 February 2009

Marieken rated and commented on this recipe

This wasn't a success with my guests. Sticky messy goo, impossible to cut and serve on a plate. The filo base came out of the tin with no problems, and looked crispy enough. The custard tasted good but it turned the filo chewy, and not in a good way. Maybe also because of the egg on the filo instead of butter? I might consider using the 'diet-custard' in another pud sometimes, of just make a full fat heavy tart and take half a serving : )

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Derek

28 March 2009

Derek rated and commented on this recipe

I used srich shortcrust pastry and slackened to custard with a little extra milk. Yummy

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Pettle

04 May 2009

Pettle commented on this recipe

I agree with other comments here - pastry soggy and tasted like paper - loved the filling and caramel though and the pudding was saved by serving with ice cream. Next time will use biscuit base or shortcrust and ditch the low fat bit!

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Nicola

08 May 2009

Nicola commented on this recipe

hmmm, these comments are disappointing as I have been waiting for an occasion to make this tart. Perhaps if I do make it, i will try shortcrust or dessert pastry rather than filo.

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Nina Sbarbaro

07 August 2009

Nina Sbarbaro rated and commented on this recipe

Wasn't as nice as I had hoped...

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Cora

07 January 2010

Cora rated this recipe

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poppy46

26 May 2010

poppy46 commented on this recipe

I am a chef, tried this recipe, was awful! the custard mix is wrong, was far too thick, added more milk, but it was still too thick, even after 3 hours in the fridge it does not set, have the other half in fridge - left over night and still a mess. pastry too hard, difficult to cut. I personally will try again with short crust pasty, Make a 'proper egg custard that sets' using whole eggs and no flour or cornflour. This recipe is a disaster!

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poppy46

26 May 2010

poppy46 rated and commented on this recipe

I am a chef, tried this recipe, was awful! the custard mix is wrong, was far too thick, added more milk, but it was still too thick, even after 3 hours in the fridge it does not set, have the other half in fridge - left over night and still a mess. pastry too hard, difficult to cut. I personally will try again with short crust pasty, Make a 'proper egg custard that sets' using whole eggs and no flour or cornflour. This recipe is a disaster!

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Shirley

05 June 2010

Shirley rated and commented on this recipe

I thought this recipe sounded delicious, but sadly did not turn out as hoped. The custard was thick although did whisk smoothly to be put in the tart. The pastry however was awful! It was really tough, impossible to cut and very chewy. I did wonder if it would be better with butter rather than egg white, or a sweet/short crust pastry might be better.

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gifty

21 October 2010

gifty rated and commented on this recipe

fffffffffffffffffffffff

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Margaret

30 July 2011

Margaret rated and commented on this recipe

Made this for dinner party yesterday and was a big hit with all my guests. Used 50g sugar in the custard and found this was plenty. After reading other comments about custard being too thick I used a flat tbsp cornflour but then custard did not set so re-boiled it and added another flat tbsp -perfect.

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