| 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.
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”