Orange & Cranberry Tart

By Anonymous -

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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