Jul 072010

This recipe has a soft orange custard filling.


1 quantity of store bought sweet shortcrust pastry or make your own.

If making your own:
500g plain flour
250g butter at room temperature
5ml vanilla
100g caster sugar
50mls water

Filling (enough for a 20cm tart tin)
½ vanilla pod (or 1 teaspoon vanilla paste)
150ml milk
150ml cream
3 large egg yolks
60g caster sugar
1 teaspoon plain flour
1 orange
50g sugar


If making your own pastry, combine all the ingredients in a food processor until it comes together and rest in the fridge before using.

Mix the milk, cream and vanilla in small saucepan and warm over a low heat (do not bring to boil). Remove from heat and allow to sit for 10-15 minutes.

If using a vanilla pod, remove and scrape out the seeds into the milk mixture.

Add the finely grated rind of the orange (but save the orange). Add the egg yolks, sugar and flour and whisk together.

Roll out the pastry to cover your tin, prick the pastry with a fork and blind bake in 200degC oven.


Add the filling. Slice the reserved whole orange into rounds and place on top. Bake 25-30mins at 180degC.


Megan Goodman

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