More Great Recipes: Tart

Orange Flan Tart


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Member since 2011

Serves | Prep Time 12 hours + 45 min | Cook Time 20

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


- 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.


Pairs Well With


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