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Blood orange tart

Blood orange tart

Ingredients

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a bowl until well combined.

  3. Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.)

  4. Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened.

  5. Pour the mixture into the cooked pastry case , cover with clingfilm (to prevent a skin forming) and set aside to cool.

  6. Arrange the orange slices on the cooled tart and sprinkle over the demerara sugar.

  7. Using a cooks' blowtorch, heat the sugar until caramelised.

  8. To serve, slice the tart and serve with double cream or custard.

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