Orange tart

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0 serving Cooking: 40 mins
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Fruit

By Food24 November 03 2009
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Ingredients (11)

BATTER
3.00 eggs — extra-large
250.00 ml castor sugar
190.00 ml milk
lemon — zest only
125.00 g butter — or margerine
275.00 ml flour — self-raising
5.00 ml Baking powder
2.00 ml salt
SYRUP
250.00 ml orange juice — fresh
125.00 ml white sugar
10.00 ml orange — zest only
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Method:

Preheat the oven to 180 ºC and spray a medium-sized ovenproof dish or 5-6 ramekins with non-stick spray. Beat the eggs until frothy, then gradually add the sugar, beating until pale and thick. Heat the milk, lemon rind and butter together, stirring until the butter has melted. Sift the self-raising flour, baking powder and salt over the egg mixture. Mix and stir in the hot milk mixture. Turn the mixture into the prepared dish and bake for about 40 minutes until done. Meanwhile prepare the syrup: Bring all the syrup ingredients to the boil and simmer for 5 minutes. Remove from the stove and keep warm. Pour the hot syrup over the tart as soon as it comes out of the oven. Leave to cool. Serve lukewarm with cream as a teatime treat or with custard for dessert. If making individual desserts, turn out onto side plates.
Makes 1 medium-sized tart.



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