Use up past-their-best or leftover Christmas clementines in this deliciously citrus custard tart.
500ml/18fl oz single cream
pinch ground cinnamon
1 vanilla pod, seeds scraped out
3 free-range eggs, plus 2 free-range egg yolks
100g/3½oz caster sugar
6 clementines, peeled, cut into thin slices
1 x 20cm/8in blind-baked shortcrust tart case
Preheat the oven to 170C/325F/Gas 3.
Heat the cream, cinnamon and vanilla seeds and pod until just boiling. Remove the pan from the heat and remove the vanilla pod.
Meanwhile, beat the eggs and sugar together in a bowl. Slowly whisk in the cream mixture until well combined.
Arrange the clementine slices in the bottom of the tart case and pour over the custard mixture. Set aside for five minutes to settle.
Bake the tart for 30-35 minutes, or until the custard has just set.
Remove from the oven and set aside to cool for 10 minutes.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
