Orange Flan Tart

Enjoy this citrus infused flan on a hot summer day!  Ingredients - 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 Method - Filling: Wash oranges and cut into thin rings, keep the peel on. Soak overnight in honey and water. Next day place oranges in a pan and simmer gently for 30 minutes. Drain and cool, reserving syrup. While the pastry is baking (below), make a simple custard: Heat the milk with the vanilla pod. Allow to just boil. Beat the eggs with the sugar in a large bowl. Pour the hot milk over the egg yolks whisking vigorously. When completely mixed in, return to the pan. Stir over a low heat for 6-10 minutes until the mixture thickens sufficiently to coat the back of a spoon. Remove vanilla pod and let cool slightly. Beat the egg white until stiff and gently fold into the custard. Spread on the bottom of the flan case. Chill for about ½ an hour. Overlap orange slices on top. Add sugar to ½ cup honey juice and heat gently until sugar has dissolved. Bring to boil and cook until syrupy consistency, about 5 minutes. Use this to glaze the oranges and pastry. Serve chilled. - Pastry: Sift together flour and salt. Rub in butter until mixture resembles breadcrumbs. Add sugar. Bind together with egg yolk and water to form a firm dough. Roll out and use to line a 20 cm fluted flan tin. Fill centre with greaseproof paper and baking beans. Bake blind in a moderately hot oven for 15 minutes. Remove greaseproof paper and beans and bake for a further 5 minutes, until golden in colour. Cool.