Orange Tart

Preparation

Step 1: Pre-bake the pastry

Preheat the oven to 180°C. Roll out the shortcrust pastry into a buttered 24 cm tart pan and prick the base with a fork to keep it from puffing up during baking.

Line with parchment paper and baking beans, then blind bake for 15 minutes. Remove the paper and beans, then bake for 5 more minutes until the base is lightly golden. Take out of the oven and let cool.

Step 2: Make the orange custard

Wash the oranges thoroughly and zest two of them with a zester. Then squeeze them to get about 20 cl of juice.

In a saucepan, heat the juice with half of the sugar and the vanilla. In a bowl, whisk the eggs with the remaining sugar and the cornstarch, then pour in the hot juice in a thin stream while whisking. Pour everything back into the saucepan and thicken over low heat, stirring constantly. Off the heat, stir in the butter and the zest.

Step 3: Bake the tart

Pour the orange custard over the pre-baked base and smooth the surface with a spatula.

Bake at 160°C for 20 to 25 minutes: the filling should be set but still slightly wobbly in the center. Remove the tart from the oven and let it cool completely on a wire rack.

Step 4: Chill and decorate

Refrigerate the tart for at least 2 hours so the custard sets and holds its shape.

Before serving, peel the two remaining oranges with a sharp knife and remove the segments. Arrange them nicely on the tart with a few fresh zest strips for decoration.

Step 5: Serve

Cut the tart into generous slices with a sharp knife and serve well chilled.

It is delicious as is or with a scoop of vanilla ice cream. The tart keeps for 2 days in the refrigerator, covered.