Orange Flan Tart
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
1 cup flour
1/3 cup butter
¼ cup caster sugar
1 egg yolk
2 tsp water
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.
Sift together flour and salt.
Rub in butter until mixture resembles breadcrumbs.
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.