Orange Tart

Ingredients

• 200g/7oz sugar, plus extra for dusting
• 3 blood oranges, juice and zest
• 1 tsp orange blossom water
• 2 free-range eggs, plus
• 6 yolks 200g/7oz butter, cubed
• 25cm/10in sweetened shortcrust pastry tart shell, blind baked (you can use ready-made)
• 3 blood oranges, peeled, sliced into rounds
• 1 tbsp demerara sugar double cream or custard, to serve

Preparation method 1. Preheat the oven to 180C/350F/Gas 4.

2. Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a bowl until well combined.

3. Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.)

4. Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened.

5. Pour the mixture into the cooked pastry case , cover with clingfilm (to prevent a skin forming) and set aside to cool.

6. Arrange the orange slices on the cooled tart and sprinkle over the demerara sugar.

7. Using a cooks' blowtorch, heat the sugar until caramelised.

8. To serve, slice the tart and serve with double cream or custard