This orange and almond custard tart is the perfect gluten-free dessert. The deliciously smooth filling gets a citrus hit from Nudie Orange Juice - it’s a great treat for family and friends.
Serves1212
Cook time1 hr 5 mins1 hour 5 minutes
Prep time15 mins15 minutes, + cooling & 30 mins chilling time
+ cooling & 30 mins chilling time
Ingredients
4 eggs
300ml light thickened cream
1 cup (250ml) Nudie Orange Juice with Pulp
1/3 cup (75g) caster sugar
1 tbs vanilla bean paste
Orange slices, to decorate
Mint leaves, to decorate
Raspberries, to decorate
Pure icing sugar, to dust
Almond pastry
125g butter, chilled, chopped
1 1/2 cups (300g) gluten-free plain flour
1/2 cup (60g) almond meal
2 tbs pure icing sugar, sifted
1 egg yolk
3 tsp chilled water
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make almond pastry, place butter, flour, almond meal and icing sugar in a food processor. Pulse until mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until dough comes together. Turn onto a lightly floured surface and shape into a disc.
Step 2
Roll out pastry between 2 pieces of baking paper to a 3mm-thick disc. Line a 24cm (base measurement) fluted tart tin with removable base with the pastry, trimming excess. Place in fridge for 30 mins to chill.
Step 3
Preheat oven to 200°C. Line the pastry case with baking paper and fill with pastry weights or rice. Place on a baking tray and bake for 10 mins. Remove the paper and weights or rice. Bake for a further 5 mins or until pastry is light golden. Cool slightly.
Step 4
Reduce oven to 160°C. Whisk the eggs, cream, juice, caster sugar and vanilla in a large jug. Pour into pastry case. Bake for 50 mins or until the filling is just set. Cool.
Step 5
Decorate tart with orange slices, mint and raspberries. Dust with icing sugar.
Prep time15 mins15 minutes, + cooling & 30 mins chilling time
+ cooling & 30 mins chilling time
Ingredients
4 eggs
300ml light thickened cream
1 cup (250ml) Nudie Orange Juice with Pulp
1/3 cup (75g) caster sugar
1 tbs vanilla bean paste
Orange slices, to decorate
Mint leaves, to decorate
Raspberries, to decorate
Pure icing sugar, to dust
Almond pastry
125g butter, chilled, chopped
1 1/2 cups (300g) gluten-free plain flour
1/2 cup (60g) almond meal
2 tbs pure icing sugar, sifted
1 egg yolk
3 tsp chilled water
Description
This orange and almond custard tart is the perfect gluten-free dessert. The deliciously smooth filling gets a citrus hit from Nudie Orange Juice - it’s a great treat for family and friends.
Method
Step 1
To make almond pastry, place butter, flour, almond meal and icing sugar in a food processor. Pulse until mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until dough comes together. Turn onto a lightly floured surface and shape into a disc.
Step 2
Roll out pastry between 2 pieces of baking paper to a 3mm-thick disc. Line a 24cm (base measurement) fluted tart tin with removable base with the pastry, trimming excess. Place in fridge for 30 mins to chill.
Step 3
Preheat oven to 200°C. Line the pastry case with baking paper and fill with pastry weights or rice. Place on a baking tray and bake for 10 mins. Remove the paper and weights or rice. Bake for a further 5 mins or until pastry is light golden. Cool slightly.
Step 4
Reduce oven to 160°C. Whisk the eggs, cream, juice, caster sugar and vanilla in a large jug. Pour into pastry case. Bake for 50 mins or until the filling is just set. Cool.
Step 5
Decorate tart with orange slices, mint and raspberries. Dust with icing sugar.
