Recipe Centre

Candied orange tart

Preparation time: 50 minutes

Cooking time: 30‑40 minutes

Ingredients
CANDIED ORANGES
250 ml white sugar
125 ml water
8 thin slices of orange
4 Earl Grey tea bags
1 prepared shortcrust pastry shell, baked blind
FILLING
4 large eggs, lightly beaten
200 ml white sugar
50 ml reserved liquid from the candied oranges
100 ml freshly squeezed orange juice
1 lemon, grated rind
250 g smooth cream cheese
60 ml cream

Method:
CANDIED ORANGES: Place sugar and water in a large shallow saucepan and bring to the boil. Add the Earl Grey tea bags. Don't stir, just shake the pan a little to allow the sugar to dissolve. Once dissolved, reduce the heat to simmer and add the orange slices, making sure they only form a single layer in the pan. Simmer for 10 minutes. Remove the orange slices with a slotted spoon and place on greaseproof paper. Set aside to cool. FILLING: Place all ingredients into a bowl and beat until smooth. Pour into the tart shell. Bake in preheated oven of 160 °C for 25 minutes. Remove from the oven and gently place the candied orange slices around the edges of the tart, with sides touching. Return to the oven and bake for a further 15-20 minutes or until filling is set. Remove from the oven and allow to cool before serving.

Recipe From : Ideas February 01, 1998

Recipe from Ideas : February 01, 1998 See what Ideas has in store this month. Subscribe now and save!