Use up past-their-best or leftover Christmas clementines in this deliciously citrus custard tart.
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.
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