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Orange Flan Tart


Enjoy this citrus infused flan on a hot summer day! 


- Filling:
2 large thin-skinned oranges
2 tbs honey
½ cup water
1 cup milk
1 vanilla pod
2 egg yolks
1 tbs caster sugar
2 egg whites

- Pastry:
1 cup flour
pinch salt
1/3 cup butter
¼ cup caster sugar
1 egg yolk
2 tsp water

- Filling:

  1. Wash oranges and cut into thin rings, keep the peel on.
  2. Soak overnight in honey and water.
  3. Next day place oranges in a pan and simmer gently for 30 minutes.
  4. Drain and cool, reserving syrup.
  5. While the pastry is baking (below), make a simple custard:
  6. Heat the milk with the vanilla pod.
  7. Allow to just boil.
  8. Beat the eggs with the sugar in a large bowl.
  9. Pour the hot milk over the egg yolks whisking vigorously.
  10. When completely mixed in, return to the pan.
  11. Stir over a low heat for 6-10 minutes until the mixture thickens sufficiently to coat the back of a spoon.
  12. Remove vanilla pod and let cool slightly.
  13. Beat the egg white until stiff and gently fold into the custard.
  14. Spread on the bottom of the flan case.
  15. Chill for about ½ an hour.
  16. Overlap orange slices on top.
  17. Add sugar to ½ cup honey juice and heat gently until sugar has dissolved.
  18. Bring to boil and cook until syrupy consistency, about 5 minutes.
  19. Use this to glaze the oranges and pastry.
  20. Serve chilled.

- Pastry:

  1. Sift together flour and salt.
  2. Rub in butter until mixture resembles breadcrumbs.
  3. Add sugar.
  4. Bind together with egg yolk and water to form a firm dough.
  5. Roll out and use to line a 20 cm fluted flan tin.
  6. Fill centre with greaseproof paper and baking beans.
  7. Bake blind in a moderately hot oven for 15 minutes.
  8. Remove greaseproof paper and beans and bake for a further 5 minutes, until golden in colour.
  9. Cool.
Deliver Ingredients

Orange Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Orange Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.