Description

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.

Ingredients

Scale

Base
250 grams/8.8 ounces, biscoff biscuits, crushed
90 grams/3.2 ounces butter, melted
Orange Filling
250 milliliters cream
Pinch salt
1 tablespoon orange zest, roughly chopped
3 egg yolks
1/2 cup superfine/caster sugar
1/3 cup orange juice

Instructions

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.

Notes

Recipe by Roamingtaste