Glazed navel orange fridge tart

Ingredients

1 packet lemon-flavoured Tennis biscuits

125g butter (quarter of a 500g brick), melted 1.5 cans sweetened condensed milk

6 Tbsp freshly squeezed orange juice

Zest of 2 oranges

180ml fresh cream

2 tsp gelatine powder melted by pouring it on to 3 Tbsp of very hot (not boiled) water, and stirred until there are no grains left

For the glaze:

2⁄3 cup/ 80ml orange juice

90g castor sugar

4 to 6 very thin orange slices

Method

∙ Crumble the Tennis biscuits in a bowl as finely as possible. Stir in the grated zest of one – note, one – orange. Melt the butter and stir it in.

∙ Grease a deep 24cm (more or less) tart dish – there is a lot of filling so you need depth to hold it. Press the biscuits in to cover the bottom and up the sides. This needs a bit of care and patience.

∙ Refrigerate the base for 30 minutes or more. ∙ Whip the cream until it’s thick; soft peak stage.

∙ In a bowl, mix together the condensed milk, grated zest of the other orange, orange juice and cream, and whisk well.

∙ Fold in the whipped cream.

∙ Prepare and cool the gelatine mixture, then very quickly whisk it in while pouring it in in a thin stream.

∙ Pour the mixture into the refrigerated base and return to the fridge to set for a few hours. ∙ While it is setting, make the glaze: combine all the ingredients in a pot and bring to a boil, stirring, until the sugar has dissolved. Cook gently for about 5 minutes until the syrup turns fairly thick and sticky. It needs to be like hot jam. ∙ Remove the orange slices to a side plate. ∙ When the syrup has cooled but is not yet set, arrange the orange slices on top of the tart and drizzle the syrup over using a dessert spoon.