Orange & caramel custard tart

Orange & caramel custard tart

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(15 ratings)

Prep: 20 mins Cook: 15 mins

A challenge

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

  • Freezable

Nutrition: per serving

  • kcal177
  • fat3g
  • saturates1g
  • carbs35g
  • sugars25g
  • fibre1g
  • protein4g
  • salt0.34g
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Ingredients

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

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the base and to decorate

  • 1 egg white
  • 3 large sheets filo pastry, halved
  • 3 oranges, skin and pith removed, sliced into rounds
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 50g caster sugar

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.

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Comments, questions and tips

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satans_lil_sister's picture
satans_lil_sister
17th May, 2013
4.05
Oops, forgot to rate!
satans_lil_sister's picture
satans_lil_sister
17th May, 2013
4.05
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
30th Jul, 2011
5.05
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
21st Oct, 2010
2.05
fffffffffffffffffffffff
slight222000
5th Jun, 2010
1.05
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
26th May, 2010
1.05
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
26th May, 2010
1.05
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
7th Aug, 2009
2.05
Wasn't as nice as I had hoped...
imicola
8th May, 2009
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
4th May, 2009
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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