| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Ready stead, Emp | 2 | servings | |
INGREDIENTS
| 3 | Flour tortillas | |
| 3 | Eggs | |
| 4 | tb | Caster sugar |
| 1/2 | pt | Double cream |
| 1 | Orange; peeled & cut into | |
| ; slices | ||
| 25 | g | Butter |
| 1 | Sticks rock |
INSTRUCTIONS
Preheat the oven to 220c/425f/Gas 7. 1 Press one tortilla into each of two fluted tart tins (3-4" wide) and trim down the edges. Part bake in the oven for 2-3 minutes. 2 Remove and place a 3-4" round from the remaining tortilla into the base of each tart case. 3 For the Filling: Beat the eggs in a bowl with 2 tbsp caster sugar and the cream (reserving 2 tbsp). 4 Place the bowl over a pan of hot water and whisk until it forms a thick custard consist ncy. Pour the filling into each case to come just to the top. 5 Bake in the oven for 6-8 minutes until the filling sets. Whisk the reserved double cream into any leftover mix. 6 For decoration, pan fry the orange slices in a small pan with the butter and remaining sugar until caramelised. 7 Serve the tart with the creamy custard and caramelised oranges. Crush the rock and sprinkle on top. Converted by MC_Buster. Per serving: 570 Calories (kcal); 24g Total Fat; (38% calories from fat); 18g Protein; 69g Carbohydrate; 308mg Cholesterol; 703mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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