Zesty orange and crunchy hazelnut tart

Blush oranges make a beautiful topping if in season. Use regular oranges at other times of year.

VServes: 8

Prep: 40 minutes plus 4 hours chilling Cooking: 30 minutes

INGREDIENTS For the Orange Curd

8 large egg yolks 250g caster sugar

Zest and juice of 4 oranges 60g cold butter / non-dairy margarine, cut into small cubes

For the base:

400g ground hazelnuts, for best flavour roast whole and grind in a food processor 100g caster sugar 60g fine matzah meal 2 tbsp potato flour 2 tsp vanilla extract 4 large egg whites

Pinch of salt

For the caramelized orange slices:

2 large blush or regular oranges, thinly sliced 50g caster sugar 100ml water

½ tsp ground cinnamon Pinch of mixed spice -optional

To serve:

Caramelized oranges – as above - finish with zest of 1 orange and 3 tbsp roasted hazel nuts, roughly chopped

METHOD

For the curd, whisk yolks and caster sugar in a medium saucepan until smooth and combined. Add the orange zest and juice.

Over a low heat, cook slowly whilst stirring until the curd is thick enough to coat the back of a spoon.

Remove the pan from the heat and whisk in the cold butter/margarine, a cube at a time, until thick and smooth. Refrigerate.

Preheat oven to 180°C.

For the base: put all the ingredients into a bowl and mix until well combined. Spoon the mixture into a 23cm loose bottomed tart tin base and press into the base and up the sides. Cover with foil and add baking beans. Bake for 25 minutes or until golden then remove the paper and baking beans.

Once cool, carefully remove from the tin and transfer to a serving plate.

Spoon the curd into the cooled tart case spreading in an even layer.

For the caramelized oranges: place the oranges in the frying pan in a single layer. Add the sugar, cinnamon and water, simmer for 10 minutes or until the sugar has started to caramelize. Remove and cool on a plate lined with baking parchment.

Decorate with chopped hazelnuts, orange zest and caramelized oranges.

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