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 Sieve the flour into a bowl and add the baking powder, salt and lime zest. Put all the ingredients except for the butter in a saucepan and over a low heat stir until the sugar has dissolved. Add the butter and whisk until the mixture thickens. Leave to cool a bit. 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. Buy Belvoir products