Orange & Cranberry Tart
Ingredients
(Serves 6)
- Either buy a ready-made pastry case or make your own (Enough to fill an 8 inch/20cm diameter pastry case)
- Filling: Juice and finely grated zest of 2 large Oranges
- 100ml Belvoir Organic Cranberry Cordial
- 50g Caster Sugar
- 2 whole Eggs (medium sized)
- 4 Egg yolks (medium sized)
- 100g unsalted Butter
Instructions
- Sieve the flour into a bowl and add the baking powder, salt and lime zest.
- Put all the ingredients except for the butter in a saucepan and over a low heat stir until the sugar has dissolved.
- Add the butter and whisk until the mixture thickens. Leave to cool a bit.
- Pour into the pastry case and leave to set in the fridge overnight. The colour of the custard is a rusty orange and you can either use a blow torch to give a brulée effect or simply scatter sieved icing sugar on to it before serving. This is delicious served with crème fraîche.
Labels: belvoir, cranberry, orange, pastry, recipe, recipes, tart
Monday, November 10, 2008
