Ingredients
For the pastry:
175g/6oz plain flour
70g/3oz margarine
10g/½oz lard (or vegetable shortening)
1 medium free range egg yolk, beaten
15ml/½fl oz orange flower water
squeeze lemon juice
a large pinch ground rice
For the filling:
400ml/13¼fl oz orange juice
25ml/¾fl oz red orange juice
2 lemons, juice only
grated zest of 2 oranges and 2 lemons
4 free range egg yolks
1 free range egg
100ml/3¼fl oz double cream
125-150g/4½-5oz caster sugar, to taste

Method
1. Pour the orange and lemon juices into a saucepan, bring to the boil and reduce until the mixture equals 125ml/4fl oz. Remove from the heat and cool.
2. Meanwhile sift the flour into a bowl. Chop the margarine and lard - or shortening - into small cubes and add to the flour. Rub until it is like breadcrumbs. Add the egg yolk and drizzle orange flower water over. Squeeze the lemon juice onto clean hands and gently mix the flour mixture into a soft dough. Roll out the pastry and put in a greased flan tin. Put into fridge and chill for 20 minutes.
3. Line the pastry with foil and baking beans. Place in a preheated oven at 180C/350F/Gas 4 and bake blind for 10 minutes. Remove the beans and foil and bake for another 5 minutes. Remove and cool slightly.
4. For the filling: in a bowl mix together the egg yolks, egg, caster sugar and zest. Add the cream and stir. Add the cooled juice. Reduce the oven heat to 160C/325F/Gas3.
5. Sprinkle a pinch of ground rice over the pastry base and pour the filling mixture into pastry. Place on a baking tray and bake in the oven for 20 minutes until just set. Remove and cool.
6. To serve: place a slice of tart on a dessert plate. Sprinkle with icing sugar and serve.