Orange tart


Ingredients 13
Servings 0
Time

Ingredients

  • CRUST
  • 200
    g
    Tennis biscuits
  • 80
    g
    butter, melted
  • FILLING
  • 375
    ml
    milk
  • 50
    ml
    sugar
  • 30
    ml
    cornflour
  • 2
    ml
    salt
  • 2
    eggs, lightly beaten
  • 15
    ml
    butter
  • 5
    ml
    vanilla essence
  • 2
    oranges
  • 70
    ml
    gelatine
 

Method

 
Spray a 24 cm pie dish with non-stick spray. Crush the Tennis biscuits, add the melted butter and mix well. Press into the bottom and along the sides of the prepared pie dish. Add a little of the milk to the sugar, cornflour and salt and blend to form a smooth paste. Heat the remaining milk till just below boiling point. Add the cornflour mixture and heat till the mixture thickens and comes to the boil. Stir continuously. Add a little of the hot milk mixture to the beaten eggs and mix well. Blend with the remaining milk mixture and heat till the mixture thickens. Add the butter and vanilla essence and mix. Remove the zest of one orange and squeeze out the juice. Sprinkle the gelatine over the orange juice and leave for 5 minutes. Heat till the gelatine has melted. Add the melted gelatine and orange rind to the milk mixture. Remove the zest of the remaining orange with a zester, peel the orange, removing the pith as well and slice the orange into wedges. Chop half the wedges into smaller pieces and add to the milk mixture. Mix well and turn the filling into the prepared pie crust. Chill the tart till set. Decorate with the remaining orange wedges and strips of orange zest. Makes a medium-sized tart.
 

Read more on: fruit
 

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