Orange & Cranberry Tart

Ingredients

(Serves 6)

• Either buy a ready-made pastry case or make your own (Enough to fill an 8 inch/20cm diameter pastry case)
• Filling: Juice and finely grated zest of 2 large Oranges
• 100ml Belvoir Organic Cranberry Cordial
• 50g Caster Sugar
• 2 whole Eggs (medium sized)
• 4 Egg yolks (medium sized)
• 100g unsalted Butter

Instructions

1. Sieve the flour into a bowl and add the baking powder, salt and lime zest.
2. Put all the ingredients except for the butter in a saucepan and over a low heat stir until the sugar has dissolved.
3. Add the butter and whisk until the mixture thickens. Leave to cool a bit.
4. Pour into the pastry case and leave to set in the fridge overnight. The colour of the custard is a rusty orange and you can either use a blow torch to give a brulée effect or simply scatter sieved icing sugar on to it before serving. This is delicious served with crème fraîche.
   

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