Sweets and drinksBaked GoodsEurope and North AmericaAbout 2 hours 30 minutes, including chilling the pastry
This tart sets a soft, gently tart orange custard over a crisp pastry base, and a slice shows the two layers cleanly. The filling is cooked with fresh orange juice and grated zest, so the aroma is bright rather than sharp.
The tricky part is keeping the base flat and dry once the filling goes in. The pastry needs a long enough chill before rolling, because warm dough shrinks back and tears in the tin. A common problem is cooking the filling too thick on the stove, which leaves it stiff and cracked once cold.
This batch weighs about 640g, at roughly 278 calories per 100g.
Method
Sift 150g all purpose flour, 1/4 teaspoon baking powder and 36g kOBE Monk Fruit Blend into a bowl and mix well.
Add 100g unsalted butter cut into small pieces and rub it in by hand until the mixture looks like damp sand.
Add 1 egg yolk and 1 teaspoon lime juice and bring the dough together. If it feels dry, add 1 to 2 teaspoons of water.
Wrap the dough in cling film and chill it for 1 hour, or until firm enough to roll.
Roll the dough out, line the tin, prick the base all over with a fork, then wrap it and chill for another 30 minutes.
Heat the oven to 180 degrees C. Lay foil over the base, fill it with beans or rice and bake for 10 minutes. Remove the foil and weights and bake for another 10 minutes, then cool.
In a pot, whisk 2 teaspoons custard powder into 125ml freshly squeezed orange juice, then add 40ml lime juice, 45g fine grain kOBE Monk Fruit Blend and 1 egg, stirring gently until dissolved.
Cook over medium high heat for about 5 to 8 minutes, stirring constantly, until the mixture thickens.
Off the heat, stir in 50g unsalted butter and 1 teaspoon finely grated orange zest.
Pour the filling into the base and bake at 180 degrees C for about 20 to 25 minutes, until the surface sets.
Tips
Oranges on the sharper side keep the filling tart enough to balance the rich base.
Rubbing the butter in by hand is faster and gives a more even mixture than a machine.
Pricking the base and blind baking with weights are the two steps that keep it flat.
Fine grain kOBE Monk Fruit Blend dissolves slowly, so stir again after 5 minutes before the pot goes on the heat.
Zest added off the heat keeps its aroma, since cooking drives it off.
The filling is ready when it runs slowly off the spoon, as it thickens a lot more as it cools.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.