ORANGE CUSTARD TART

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.