Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Tarte au orange

11 September 2006
Tarte au orange

Recipe supplied by Vittles Pâtisserie of Leicester which supplies to the Midlands Bristol and Chesterfield.

Orange tart is a new addition to its range which includes tangy key-lime pies made with a biscuit base; lemon meringue pies; and individual 3½in lemon tarts.

Ingredients (for two 10in tarts)

For the filling 780g sugar
975g cracked fresh eggs
500ml fresh whipping cream
400ml freshly squeezed orange juice
Zest of orange

Method

Line two 10in rings with French sweet pastry.

Whisk the ingredients for the filling together and pour into lined rings. Bake at 300°C or until tart feels firm and has a golden top.

Cool remove rings lightly dust with icing sugar. Serve warm with a bitter chocolate sauce or cold with a fruit coulis.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking