Orange & caramel custard tart

Recipe uploaded by

Jane Hornby

9 ratings

Recipe by Jane Hornby

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1. Video tutorial: Handling filo

1. 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.
2. 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.
3. 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, salt 0.34 g

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 Rose

  07 August 2009

  Nina Rose rated and commented on this recipe

  

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

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Ingredients

• 3 egg yolks
• 85g caster sugar
• 1 tbsp plain flour
• 1 heaped tbsp cornflour
• 250g skimmed milk
• zest 1 orange

FOR THE BASE AND TO DECORATE

• 1 egg white
• 3 large sheets filo pastry , halved
• 3 oranges , skin and pith removed, sliced into rounds
• 50g caster sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 15 mins

Low-fat

Sponge only

Ingredients

• 3 egg yolks
• 85g caster sugar
• 1 tbsp plain flour
• 1 heaped tbsp cornflour
• 250g skimmed milk
• zest 1 orange

FOR THE BASE AND TO DECORATE

• 1 egg white
• 3 large sheets filo pastry , halved
• 3 oranges , skin and pith removed, sliced into rounds
• 50g caster sugar

Per serving

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

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