Candied orange tart

Recipe from: 2/1/1998 12:00:00 AM
Ingredients 14
Servings 8
Time 50 minutes


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


30‑40 minutes
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.

Read more on: bake  |  dairy

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