ORANGE FLAN TART

 

  • Cooking Time: 20
  • Servings:
  • Preparation Time: 12 hours + 45 min

Ingredients

  • - Filling:
  • 2 large thin-skinned oranges
  • 2 tbs honey
  • ½ cup water
  • 1 cup milk
  • 1 vanilla pod
  • 2 egg yolks
  • 1 tbs caster sugar
  • 2 egg whites
  • - Pastry:
  • 1 cup flour
  • pinch salt
  • 1/3 cup butter
  • ¼ cup caster sugar
  • 1 egg yolk
  • 2 tsp water

Directions

  • - Filling:
  • Wash oranges and cut into thin rings, keep the peel on.
  • Soak overnight in honey and water.
  • Next day place oranges in a pan and simmer gently for 30 minutes.
  • Drain and cool, reserving syrup.
  • While the pastry is baking (below), make a simple custard:
  • Heat the milk with the vanilla pod.
  • Allow to just boil.
  • Beat the eggs with the sugar in a large bowl.
  • Pour the hot milk over the egg yolks whisking vigorously.
  • When completely mixed in, return to the pan.
  • Stir over a low heat for 6-10 minutes until the mixture thickens sufficiently to coat the back of a spoon.
  • Remove vanilla pod and let cool slightly.
  • Beat the egg white until stiff and gently fold into the custard.
  • Spread on the bottom of the flan case.
  • Chill for about ½ an hour.
  • Overlap orange slices on top.
  • Add sugar to ½ cup honey juice and heat gently until sugar has dissolved.
  • Bring to boil and cook until syrupy consistency, about 5 minutes.
  • Use this to glaze the oranges and pastry.
  • Serve chilled.
  • - Pastry:
  • Sift together flour and salt.
  • Rub in butter until mixture resembles breadcrumbs.
  • Add sugar.
  • Bind together with egg yolk and water to form a firm dough.
  • Roll out and use to line a 20 cm fluted flan tin.
  • Fill centre with greaseproof paper and baking beans.
  • Bake blind in a moderately hot oven for 15 minutes.
  • Remove greaseproof paper and beans and bake for a further 5 minutes, until golden in colour.
  • Cool.

Notes

Categories: Tart 
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