Orange curd tart

Make the most of sweet oranges in this delicious orange curd tart.

To make pastry, place flour, sugar and butter in a food processor. Pulse until mixture resembles fine breadcrumbs. Add egg yolk and enough water to form a dough. Remove dough and shape into a disc. Wrap in cling wrap and refrigerate for 20 mins.
Preheat oven to 180C or 160C fan. Place dough onto a lightly floured surface and roll until 5mm thick. Ease into 23cm x 3cm deep loose-based tart pan. Trim edges. Refrigerate for another 10 mins.
Line pastry with baking paper and fill with rice or pastry weights. Blind bake for 15 mins. Remove paper and weights and bake for another 5 mins, until golden. Cool.
Whisk together eggs, cream, extra sugar, juice and zest. Pour into prepared tart shell. Bake for 30-35 mins, until just set but still wobbly. Cool.
Meanwhile, make candied oranges. Place sugar and 1/3 cup of water in a small frying pan. Stir on low heat, until sugar dissolves. Increase heat to medium and boil 3 mins, without stirring, until syrupy. Add orange slices and simmer for 5 mins, until oranges are soft. Set aside to cool.
When ready to serve, arrange orange slices over tart and cut into wedges.

Source

1 1/2 cups plain flour

1/3 cups caster sugar, plus extra 1/2 cup for filling

125g unsalted butter, diced

1 egg yolk

1-2 tbsp ice cold water

4 eggs

3/4 cup cream

1/2 cup strained orange juice

2 tsp orange zest, finely grated

1/2 cup caster sugar

1 orange, thinly sliced

Mixing Bowl Set