Orange and Caramel Custard Tart

Name: Orange and Caramel Custard Tart
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Universal
Ingredients: 60.0 g Egg yolks; 85.0 g Sugar; 8.8 g Flour; 7.3 g Corn flour; 260 g Skim milk; 12.3 g Orange zest; 40.0 g Egg whites; 57.0 g Phyllo; 260 g Oranges; 50.0 g Sugar

🥄 🥄

If you love orange and caramel, you will adore this custard tart! It has a crisp crust, a creamy filling, and a sweet and tangy topping. The orange zest and juice add a burst of freshness, while the caramel sauce adds sweetness. This tart is perfect for any occasion, whether it's a family gathering, a birthday party, or a treat for yourself. You can make it ahead of time and refrigerate it until ready to serve. It is low calorie so feel free to indulge. You won't regret it!

Kategorie: Nachspeisen

Quelle: www.bbcgoodfood.com

Ausrüstung

Loose-bottom flan tin

Zutaten

	Eigelbe
	Zucker
	Weizenmehl 405
	Maismehl
	Magermilch
	Orangenabrieb
	Eiklar
	Filoteig
	Orangen
	Zucker

Zubereitung

Beat the egg yolks and sugar for a few mins until pale and slightly thickened, then whisk in the flours. Heat the milk and orange zest in a saucepan. Once it’s starting to boil around the edges, whisk into the egg mix. Put the whole lot back into the pan, stirring all the time until thick and boiling. Leave to cool completely. Can be made up to 2 days ahead.

Heat oven to 200°C/fan 180°C/gas 6. Brush the filo sheets one by one with egg white and use to line a loose-bottom flan tin, overlapping the pieces as you go. Fold the pastry over itself at the edges rather than letting it overhang or you’ll never get it out of the tin. Bake blind for 10 mins, then give it another 5 mins until dark golden and very crisp. Leave to cool. Can be made up to 1 day ahead.

The cream filling will be set by now, so beat again with electric beaters until smooth. Spoon into the case, then chill for at least 30 mins. To serve, put the sugar into a non-stick frying pan and leave over a gentle heat to melt and then caramelise, swirling the pan only a few times. Meanwhile, spread the oranges over the custard. When the caramel is dark golden, drizzle it over the oranges, let it set for a few mins, then serve immediately.