Maple Orange Custard Tart Recipe

Maple Orange Custard Tart Recipe

We have added maple and orange to elevate the classic custard tart, then finished it with a drizzle of rich maple caramel.

Ingredients

Pastry

• 200g plain flour
• 1/4 teaspoon ground cinnamon
• 100g unsalted butter, cold and cut into cubes
• 40g icing sugar
• 3 egg yolks

Custard

• 200g double cream
• 200g semi skimmed milk
• 4 eggs
• 125ml Pure Maple Syrup, Dark Robust
• 60g orange juice

Maple Caramel

• 125ml Pure Maple Syrup, Dark Robust
• 2 tablespoons unsalted butter, room temperature

Decoration

• 3 oranges, peeled and thinly sliced

Instructions

1. Grease a 9 inch shallow pie tin. To make the pastry, place the flour, cinnamon and butter in a food processor and blitz until the mixture resembles fine breadcrumbs. Add the egg yolks one at a time using the pulse setting until the dough just comes together. Wrap in cling film and refrigerate for 15 minutes.
2. On a lightly floured surface, roll the pastry out as thinly as possible to roughly 33cm in diameter. Place the tin on a baking tray and carefully transfer the pastry into the tin, pressing it gently into the edges. Leave a slight overhang. Chill for a further 20 minutes and preheat the oven to 200C.
3. Line the pastry case with parchment paper and fill with baking beans. Bake for 12 minutes, then remove the paper and beans and return to the oven for 2 to 3 minutes until lightly golden. Reduce the oven temperature to 150C.
4. To make the custard, heat the milk and cream in a saucepan until just below boiling. In a bowl, whisk together the eggs, maple syrup and orange juice. Gradually whisk in the hot milk mixture, then strain through a sieve into a jug.
5. Carefully pour the custard into the pastry case and bake for 50 to 60 minutes until set but with a slight wobble in the centre. Remove and allow to cool on a wire rack.
6. For the maple caramel, place the maple syrup and butter in a small saucepan over a medium heat. Stir gently until the butter melts, then increase the heat and bring to a boil. Cook until the caramel coats the back of a spoon, then pour into a bowl to cool and thicken.
7. Trim away the excess pastry with a sharp knife. Decorate the tart with the sliced oranges and serve with the maple caramel.