OR­ANGE CUS­TARD TART WITH CHO­CO­LATE CRUST

Recipe Raphaella Frame-tolmie

House and Leisure Food - - WINTER WARMTH -

1 cup cake flour ½ cup co­coa pow­der ¼ cup caster sugar 114g un­salted but­ter 1T vanilla ex­tract 3T ice-cold wa­ter 2 large egg yolks 55g flour 60g sugar 180ml milk 30ml cream 4T or­ange zest 2 or­anges, peeled and sliced

Serves 8

Sift the flour, co­coa pow­der and caster sugar into the bowl of a food pro­ces­sor and com­bine. Add the but­ter and blend un­til the mix­ture re­sem­bles fine bread­crumbs. Grad­u­ally add the vanilla ex­tract and wa­ter to form a soft pas­try, tak­ing care not to over mix. Wrap the pas­try in cling­film and re­frig­er­ate for at least 20 min­utes.

Pre­heat the oven to 180°C. Lightly grease a 33×9cm rec­tan­gu­lar tin with a re­mov­able base. Roll the pas­try out on a lightly floured sur­face, line the tin with the pas­try and re­frig­er­ate for a fur­ther 20 min­utes. Line the pas­try with bak­ing pa­per and fill with rice or bak­ing beads and bake for 20 min­utes. Re­move the bak­ing pa­per and rice, and bake for a fur­ther 10 min­utes un­til crisp and cooked through. Place on a wire rack and, once cool, re­move the shell from the tin.

To make the cus­tard, com­bine the egg yolks, flour and sugar in a heat-proof bowl. Place the milk and cream in a saucepan, add the or­ange zest and bring to the boil. Re­move from the heat and tem­per the egg mix­ture with the hot milk. Add the egg mix­ture to the milk and re­turn to the stove. Cook over a medium-low heat, whisk­ing con­stantly un­til the cus­tard has thick­ened. If it tastes floury, add a lit­tle more milk and cook un­til thick­ened again. Al­low the or­ange cus­tard to cool com­pletely then spoon it into the pas­try case, fill­ing it to the top. Dec­o­rate it with slices of or­ange.

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