Ingredients

• 200g/7oz sugar
• plus extra for dusting
• 3 blood oranges
• juice and zest
• 1 tsp orange blossom water
• 2 free-range eggs
• plus 6 yolks
• 200g/7oz butter
• cubed
• 25cm/10in sweetened shortcrust pastry tart shell
• blind baked (you can use ready-made)
• 3 blood oranges
• peeled
• sliced into rounds
• 1 tbsp demerara sugar
• double cream or custard
• to serve

Directions

• Whisk the sugar
• orange juice and zest
• orange blossom water
• eggs and egg yolks together in a bowl until well combined.
• Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.)
• Cook for 15-20 minutes
• stirring regularly
• until the butter has melted and the mixture has thickened.
• Pour the mixture into the cooked pastry case
• cover with clingfilm (to prevent a skin forming) and set aside to cool.
• Arrange the orange slices on the cooled tart and sprinkle over the demerara sugar.
• Using a cooks' blowtorch
• heat the sugar until caramelised.
• To serve
• slice the tart and serve with double cream or custard.