100 grams of unsalted butter, cold, cut into small cubes
1 large egg
1 Large Orange, zested
Filling
5 large egg yolks
100 grams of white sugar
30 grams of “00” flour
600ml of whole milk
1 large Orange, zested
1 tsp vanilla bean paste
Sprinkle of Pine nuts for topping (soak the pine nuts in a little orange juice to prevent burning in the oven)
Start by preparing the pastry. Combine the flour, baking powder and sugar in a large bowl and rub the butter into the flour using the tips of your fingers until you have a coarse, crumbly mixture. Add the egg and the grated orange zest. bring the dough together into a ball, flatten and Wrap it in cling film. leave to chill for at least 30 minutes.
Meanwhile, make the custard. In a medium bowl, whisk the yolks with half of the sugar until the sugar has dissolved completely. Slowly add the flour and keep whisking until fully combined. Pour over 100ml of the milk, whisk it in and set the bowl aside temporarily
Place the rest of the milk in a medium saucepan with the rest of the sugar, the orange zest and vanilla. cook over a low heat while stirring and bring to a slow simmer.
Remove from the heat and slowly pour the hot milk over the custard base, whisking continuously until smooth
Place the custard back in the saucepan and set it over a low heat. Cook the custard until thick and glossy,being sure to keep stirring. Once thickened, remove the custard from the heat and pour into a clean bowl
Cover the surface with cling film to prevent a skin forming and leave to cool
preheat the oven to 350F. Butter an 8-inch spring form pan
Take the pastry out of the fridge and roll into a round about 1/4 inch thick. place into the pan and gently press it in with your fingertips. cut off any excess . Pierce the surface all over with a fork
Fill the pastry shell with the cooled custard and sprinkle the soaked pine nuts all over the top
Bake the tart for 45 minutes, or until golden on top. remove from the oven and Allow the tart to cool completely before cutting.
Serve with sweetened cream flavoured with orange zest
