Syrupy orange tart

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0 serving Cooking: 25 mins
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Fruit

By Food24 November 03 2009
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Ingredients (13)

TART
3.00 eggs — extra-large
250.00 ml sugar
125.00 ml milk
65.00 ml butter — or margerine
375.00 ml flour — cake
7.00 ml Baking powder
1.00 ml salt
SYRUP
375.00 ml sugar
250.00 ml water
30.00 ml butter — or margerine
250.00 ml orange juice
ICING
250.00 ml cream — fresh, whipped to stiff peaks
orange — peel, julienned
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Method:

Preheat the oven to 180 ºC and spray a 32 x 21 cm oven pan with non-stick spray or grease with butter or margarine. Beat the eggs and sugar together until light and creamy. Heat the milk and butter together until the butter has melted. Cool slightly. Sift the dry ingredients together and fold into the egg mixture, alternating with the milk mixture. Turn the batter into the oven pan and bake for about 25 minutes until done. Meanwhile prepare the syrup: Heat all the ingredients for the syrup, except the orange juice, in a saucepan over medium heat until the sugar has melted. Bring to the boil and simmer slowly for 5 minutes. Cool slightly and stir in the orange juice. Prick the tart all over with a thin testing skewer and pour over the hot syrup. Leave the tart to cool and absorb the syrup. Slice into squares and decorate with cream rosettes and strips of orange rind.
Makes 1 large tart.



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