150g caster sugar
zest of 2 blood oranges
5 medium eggs
150ml double cream
500g sweet shortcrust pastry
for the tart topping (optional)
6 blood oranges, cut segments without pith
1 tbsp demerara sugar
You will need a
25cm loose bottom tart tin
cook's blow torch
Roll out the pastry and fit in the tart tin.
Chill in the fridge for half an hour to avoid shrinking during cooking. Set the oven to 160°C. Take the tart case from the fridge and place a layer of greaseproof paper inside and fill with baking beans or uncooked rice.
Cook the tart for 10 minutes with the baking beans then remove the greaseproof and cook for a further 10-15 minutes.
Set aside while you make the orange custard.
In a large bowl, mix together the eggs, sugar, juice and zest. Add the cream and whisk in. Pour the orange mixture into the pastry case and bake for around 35 minutes. Remove from the oven and allow to cool. To finish off, sieve icing sugar around the edge of the tart.
Or for an optional orange topping, arrange the blood orange segments on the tart, sprinkle over the demerara and torch to slightly caramelize the surface.
- adapted from Raymond Blanc Lemon Tart