Orange hues are folded through this tart that has slight ginger flavors as we well as a luxurious custard and topped with a crunchy sugar topping that you’ll need to tap in order to share with others.
250 grams/8.8 ounces, biscoff biscuits, crushed
90 grams/3.2 ounces butter, melted
250 milliliters cream
1 tablespoon orange zest, roughly chopped
3 egg yolks
1/2 cup superfine/caster sugar
1/3 cup orange juice
- Preheat the oven to 180C/350F.
- Place the crushed biscuits in a bowl and stir the melted butter through until the mixture resemble breadcrumbs.
- Press into your tart shell evenly.
- Bake in the oven for 12 minutes or until lightly golden.
- Meanwhile, place the cream, salt and 1 teaspoon of the orange zest into saucepan on medium heat and simmer for 3 minutes.
- Remove from the heat and allow to cool for 5 minutes.
- In the meantime, place the egg yolks, sugar and remaining orange zest in a bowl and whisk until the eggs are pale and the mixture is thick.
- Slowly add the cream in, whisking to incorporate a little at a time until it is completely combined.
- Add the orange juice and whisk to combine.
- Pour into your pie shell and place into a large baking tray.
- Boil water and pour water 1/3 up the sides of the tart shell into the baking tray.
- Slide carefully into the oven and bake for 50 minutes or until it is lightly golden on top.
- Remove and allow to cool to room temperature.
- Place in the fridge for minimum one hour to chill.
- Remove when ready to serve, and sprinkle a further 2 tablespoons sugar evenly over the top. Carefully caramelize the top.
- Tap, slice and serve.
Recipe by Roamingtaste