Name: Orange & caramel custard tart
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: French
Ingredients: 3 egg yolks; 85g caster sugar; 1 tbsp plain flour; 1 heaped tbsp cornflour; 250ml skimmed milk; zest 1 orange; 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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Orange & caramel custard tart

Orange & caramel custard tart

Jane Hornby

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Serves 8

A challenge

Prep: 20 mins

Cook: 15 mins

A star rating of 3 out of 5.16 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

3 egg yolks
85g caster sugar
1 tbsp plain flour
1 heaped tbsp cornflour
250ml 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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Nutrition: per serving

kcal177
fat3g
saturates1g
carbs35g
sugars25g
fibre1g
protein4g
salt0.34g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, February 2008

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A star rating of 3 out of 5.16 ratings

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