Orange & caramel custard tart

Orange & caramel custard tart

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(15 ratings)

By

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Cooking time

Prep: 20 mins Cook: 15 mins

Skill level

For the keen cook

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
177
protein
4g
carbs
35g
fat
3g
saturates
1g
fibre
1g
sugar
25g
salt
0.34g

Ingredients

  • 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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Method

  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.

Recipe from Good Food magazine, February 2008

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Comments

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satans_lil_sister's picture
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Oops, forgot to rate!

satans_lil_sister's picture
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The filo wasn't the nicest, though I appreciate the calories it saves! But the filling was yummy - creamy custard, tart oranges and sweet caramel combined wonderfully. Might just make it in dessert glasses, skip the pastry all together!

cooking4grandma's picture
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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.

giftyar's picture
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fffffffffffffffffffffff

slight222000's picture
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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.

janlewcad46's picture
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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!

janlewcad46's picture
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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!

ninarose's picture
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Wasn't as nice as I had hoped...

imicola's picture

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.

pettle's picture

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!

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

marieken's picture
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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 : )

lauzi_66's picture
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Made it for the family and they loved it - bit too sweet for me though, even wuth sharp oranges!

eaglesdan46's picture
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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.

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

sitaji's picture
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This recipe worked well for me, the custard tasted great.

domestic_godess's picture
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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!

janeymarmite's picture
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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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