3 Flour tortillas
4 tb Caster sugar
1/2 pt Double cream
1 Orange; peeled & cut into
25 g Butter
1 Sticks rock
Preheat the oven to 220c/425f/Gas 7.
1 Press one tortilla into each of two fluted tart tins (3-4″ wide)
and trim down the edges. Part bake in the oven for 2-3 minutes.
2 Remove and place a 3-4″ round from the remaining tortilla into the
base of each tart case.
3 For the Filling: Beat the eggs in a bowl with 2 tbsp caster sugar
and the cream (reserving 2 tbsp).
4 Place the bowl over a pan of hot water and whisk until it forms a
thick custard consist ncy. Pour the filling into each case to come
just to the top.
5 Bake in the oven for 6-8 minutes until the filling sets. Whisk the
reserved double cream into any leftover mix.
6 For decoration, pan fry the orange slices in a small pan with the
butter and remaining sugar until caramelised.
7 Serve the tart with the creamy custard and caramelised oranges.
Crush the rock and sprinkle on top.