Recipe supplied by Vittles Pâtisserie of Leicester which supplies to the Midlands Bristol and Chesterfield.
Orange tart is a new addition to its range which includes tangy key-lime pies made with a biscuit base; lemon meringue pies; and individual 3½in lemon tarts.
Ingredients (for two 10in tarts)
For the filling
780g sugar
975g cracked fresh eggs
500ml fresh whipping cream
400ml freshly squeezed orange juice
Zest of orange
Method
Line two 10in rings with French sweet pastry.
Whisk the ingredients for the filling together and pour into lined rings. Bake at 300°C or until tart feels firm and has a golden top.
Cool remove rings lightly dust with icing sugar. Serve warm with a bitter chocolate sauce or cold with a fruit coulis.