Blood orange tart

This is not like me but this looks to be bang on trend. Every recipe I look at seems to have blood orange on it at the moment, blood orange sorbet, blood orange salad and well you get the idea. The thing is this is just an old orange tart recipes that would work just as well with blood oranges.

You will need

200g/7oz sugar
The juice and zest of 3 blood oranges
2 eggs,
6 egg yolks
200ml/7floz double cream
sweetened shortcrust pastry

First make the pastry and line a tart case. Then line that and blind bake so you have a nice well-cooked pastry case. Set to one side to let it cool.

Now heat up the cream with the orange zest in ti so the flavours infuse in to the cream. In a bowl add your sugar eggs and yolks. Wisk it all together so that the sugar starts to dissolve in to the cream. Finally add the orange juice.

Now the cream has got nice and warm , do not boil it or it will start to cook the eggs on contact and you do not want that. Pour the cream threw a sieve and whisk it in to the eggs. What you should end up with is a very orangey egg custard .

Pour the custard in to the tart case and then back this in a preheated oven set at 170c or 325f. It will take about 30 minutes to bake fully . you can tell when it is ready as the custard will not move when you tap the side of the tart.

To give it that professional touch use a cooks' blowtorch and sprinkle caster sugar on top  melt until the sugar is caramelised.