Candied orange tart

Ideas
8 servings Prep: 50 mins, Cooking: 40 mins
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Dairy

By Food24 November 03 2009
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Ingredients (12)

CANDIED ORANGES
250.00 ml white sugar
125.00 ml water
8.00 orange — thinly sliced
4.00 earl grey — tea bags
1.00 shortcrust pastry — shell, blind baked
FILLING
4.00 eggs — large, slighly beaten
200.00 ml white sugar
50.00 ml candied oranges — reserve liquid
100.00 ml orange juice — freshly squeezed
1.00 lemon — zest only
250.00 g cream cheese — smooth
60.00 ml cream
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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.



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