I made this for dessert on Father’s Day. I wanted something seasonal, and had been very excited about the incoming blood oranges at the market. It’s my take on a traditional baked citrus tart. I thought the spices would be a nice masculine touch. I added a touch of cinnamon to a brown sugar pastry crust, and star anise, vanilla and cinnamon to a blood orange custard filling. I also added a burnt sugar topping before serving that turned out great. This simply must be served with double cream and good quality vanilla ice cream. I also used a slice of blood orange and a whole star anise to garnish. It looked beautiful and tasted great. Try it some time, while the blood oranges are in season.
|1/4||cup||soft brown sugar|
|1||cup||blood orange juice|
|2||teaspoons||raw caster sugar*|
* replace with caster sugar
To make the pastry, break up any lumps of brown sugar. Sift the flour and cinnamon into the brown sugar and combine thoroughly. Rub the butter into the flour and sugar mix with your fingertips, till the mix resembles breadcrumbs. Add the egg yolk and water. Mix lightly so the pastry forms a ball. Cover the dough and rest in the fridge for at least 20 minutes.
Scatter a work surface with icing sugar and roll the dough into a circle no more than 4 mm thick. Lay the dough over the rolling pin and transfer to a 26cm flan tin. Carefully press the dough into the sides of the tin, leaving any excess sticking up above the top of the edge. Return to the refrigerator for another 15 minutes before trimming the excess about 5 mm above the top of the tin.
Preheat the oven to 180oC. Line the pastry with baking paper and fill with baking weights or dried beans. Blind bake for 10-15 minutes. Remove the weights and paper and allow to cool completely. Reduce the oven to 160oC.
To prepare the filling, place the cream, vanilla, cinnamon stick and star anise in a small saucepan. Place the lid on the pan and heat very gently for about 20 minutes to infuse the flavours. Allow the mixture to cool with the lid on.
Whisk together the sugar and eggs, then add the blood orange juice. Strain in the infused cream and combine thoroughly.
Gently pour the filling into the pastry case and bake for 25 minutes or until set. Remove from the oven and allow to cool before removing from the tin. Evenly scatter the additional caster sugar atop the tart filling and scorch with a brulee torch.
Serve each slice with a double cream and a scoop of good quality vanilla ice cream.