Orange & caramel custard tart
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Orange & caramel custard tart

By Jane Hornby

This indulgent looking tart is actually fairly angelic so even those on a diet can enjoy a slice or two

  • Prep:20 mins
    Cook:15 mins
  • Serves 8
  • A challenge

Nutrition per serving

  • kcal 177
  • fat 3g
  • saturates 1g
  • carbs 35g
  • sugars 25g
  • fibre 1g
  • protein 4g
  • salt 0.34g

Ingredients

  • 3 egg yolks
  • 85g caster sugar
  • 1 tbsp plain flour
  • 1 heaped tbsp cornflour
  • 250ml skimmed milk
  • zest 1 orange
  • 1 egg white
  • 3 large sheets filo pastry, halved
  • 3 oranges, skin and pith removed, sliced into rounds
  • 50g caster sugar

Tip

Know how - Making ahead
If you’re making ahead, keep the fruit separate and swirl the caramel onto a sheet of non-stick baking paper. Once the caramel has set, shatter it. Lay the orange slices on top of the custard and scatter with the caramel just before serving.

Method

  1. Beat the egg yolks and sugar for a few mins until pale and slightly thickened, then whisk in the flours. Heat the milk and orange zest in a saucepan. Once it’s starting to boil around the edges, whisk into the egg mix. Put the whole lot back into the pan, stirring all the time until thick and boiling. Leave to cool completely. Can be made up to 2 days ahead.

  2. Heat oven to 200C/fan 180C/gas 6. Brush the filo sheets one by one with egg white and use to line a 23cm loose-bottom flan tin, overlapping the pieces as you go. Fold the pastry over itself at the edges rather than letting it overhang or you’ll never get it out of the tin. Bake blind for 10 mins, then give it another 5 mins until dark golden and very crisp. Leave to cool. Can be made up to 1 day ahead.

  3. The cream filling will be set by now, so beat again with electric beaters until smooth. Spoon into the case, then chill for at least 30 mins. To serve, put the sugar into a non-stick frying pan and leave over a gentle heat to melt and then caramelise, swirling the pan only a few times. Meanwhile, spread the oranges over the custard. When the caramel is dark golden, drizzle it over the oranges, let it set for a few mins, then serve immediately.

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