Orange Tart
Ingredients
| For 1 | Continued... |
| 100 gm unsalted butter | 2 oranges (150 ml juice) (see note 1) |
| 225 - 250 gm digestive biscuits | 397 gm tin condensed milk |
| 3 medium eggs or 2 large | orange food colouring (optional) (see note 2) |
Preparation
- Heat the oven to 180°C.
- Process the digestive biscuits in a processor to make crumbs.
- Melt the butter and mix it with the breadcrumbs.
- Using a 20 cm diameter baking tin add the butter/crumbs and press firmly around the tray base and sides and bake in the oven for about 10 min, then set aside to cool.
- Zest both of the oranges and set aside.
- Juice sufficient of the oranges to produce 150 ml of juice. (see note 1)
- Separate the eggs, discard the whites and reserve the yolks.
- Using a suitable bowl that can contain all the remaining ingredients add the egg yolks and orange zest and whisk with an electric hand mixer for 2 min to thicken the eggs.
Cooking - 30 - 40 min
- Add the condensed milk to the eggs and continue to whisk for another 4 min.
- Add the orange juice and whisk briefly to combine - if using orange colouring it can be added at this point.
- Pour the mixture into the biscuit base and bake in the oven for 20 - 25 min.
- When done remove from the oven and set aside to fully cool.
- When cool cover with cling film and refrigerate for an hour if possible or until needed. It is important to allow it to refrigerate otherwise it will easily fall apart when cutting..
Serving
- You can eat it as is or add some whipped cream if you feel indulgent.
Notes
(1) Oranges can vary in size and ability to release juice. The ones I used were approx. 3½ in (8½ - 9 cm) diameter and I needed 1½ for 150 ml of juice.(2) Powdered orange food colour is much more effective than liquid colouring. If unavailable at your local supermarket it can be purchased at any Asian outlet.
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