ORANGE CUS­TARD TART

Friday - - Recipe Cards -

Prep time 45 mins Cook­ing time 15 mins, plus cool­ing time Serves 8

FOR THE PAS­TRY 130g flour 1/2 cup co­coa pow­der 4 tbsp caster sugar 115g un­salted but­ter 1 tsp vanilla ex­tract 3 tbsp ice-cold wa­ter FOR THE CUS­TARD 2 egg yolks 55g flour 60g sugar 180ml milk 2 tbsp cream 4 tbsp orange zest 2 or­anges, peeled and sliced 1 Sift flour, co­coa pow­der and caster sugar into a food blender and pulse. Add but­ter and blend un­til it re­sem­bles bread­crumbs. Add vanilla and wa­ter to form soft pas­try dough. Do not over mix. 2 Wrap it in cling film and re­frig­er­ate for 20 min­utes. 3 Lightly grease a 33x9cm tin with a re­mov­able base. Roll out the pas­try on a lightly floured sur­face, line the tin with it and re­frig­er­ate for a fur­ther 20 min­utes. 4 Pre­heat the oven to 180°C. Line the pas­try with bak­ing pa­per and bake blind un­til the shell is cooked, 10 min­utes. Cool, then re­move from tin. 5 To make the filling, in a heat-proof bowl mix to­gether the egg yolks, flour and sugar. 6 Place milk and cream in a pan, add the orange zest and bring to the boil. Re­move from the heat and add a few driz­zles of hot milk to the egg yolk mix, stir­ring con­stantly. Now add the egg yolk mix to the hot milk in a thin stream, stir­ring con­stantly. 7 Re­turn to the stove. Cook over a medium-low heat, whisk­ing con­stantly un­til the cus­tard thick­ens. Let cool, then spoon into the tart shell. Even the sur­face, add orange slices and re­frig­er­ate un­til set.

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