Cinnamon Tart

Preparation

Step 1: Blind-bake the pastry

Preheat the oven to 180°C. Unroll the shortcrust pastry into a buttered 24 cm tart pan and prick the base with a fork to stop it puffing up. Line with parchment paper and baking beans, then blind-bake for 15 minutes.

Remove the paper and beans and bake for a further 5 minutes until the base is lightly golden. Let it cool on a wire rack while you prepare the custard.

Step 2: Make the cinnamon custard

In a mixing bowl, whisk the eggs with the brown sugar until the mixture turns pale. Add the heavy cream, the milk, the ground cinnamon, the vanilla extract, the orange zest and the melted butter.

Whisk gently until the custard is smooth, then strain it through a fine sieve to remove any lumps and any large pieces of zest.

Step 3: Fill and bake the tart

Pour the custard over the blind-baked pastry base, spreading it evenly. Bake at 160°C for 30 to 35 minutes: the custard should be set at the edges and still slightly wobbly in the centre when it comes out of the oven.

If the pastry edge colours too quickly, cover it with aluminium foil during baking.

Step 4: Cool

Take the tart out of the oven and let it cool completely on a wire rack. The custard will continue to set as it cools, giving clean slices when you cut it.

Then refrigerate the tart for 1 hour for an ideal texture, both firm and creamy.

Step 5: Serve

Dust the tart with cinnamon just before serving. Cut it into slices with a sharp knife and serve warm or cold.

Pair each slice with a scoop of vanilla ice cream or a spoonful of whipped cream for an indulgent contrast. The tart keeps for 2 days, covered, in the fridge.