Salford Advertiser - - LEISURE - AN­DREW NUT­TER Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter ORANGE CUS­TARD TART

Method: 1. Heat the milk, vanilla and zest in a saucepan and bring to a gen­tle sim­mer. Leave for 10

Makes one tart A great twist on a clas­sic cus­tard tart, best eaten on the same day to keep the pas­try crisp.

For an ex­tra twist, caramelise the top to make a crème brûlée top­ping! In­gre­di­ents: ●●One sweet pas­try tart case, 20cm tin, baked blind ●●300ml milk ●●One vanilla pod – split in two ●●One tea­spoon of orange zest ●●Two eggs and one egg yolk ●●75g caster sugar ●●Grated nut­meg ●●Cin­na­mon min­utes then pass through a sieve. 2. Whisk the eggs, yolk and sugar to­gether then grad­u­ally pour the warm milk onto the egg mix­ture. 3. Care­fully pour the egg mix­ture into the tart case, dust with nut­meg and cin­na­mon and bake in a hot oven at 120°C for 30 to 40 min­utes un­til set to the ‘wob­ble stage’. 4. Re­move from the oven and leave to cool, slice into gen­er­ous pieces then dec­o­rate to your heart’s con­tent.

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