Ingredients

• 125g/4½oz unsalted butter
• melted
• 250g/9oz digestive biscuits
• crushed
• 4 clementines
• juice and finely grated zest
• 225g/8oz unsalted butter
• roughly chopped
• 350g/12oz caster sugar
• 4 medium free-range eggs
• beaten
• 600ml/1 pint full-fat milk
• 600ml/1 pint double cream
• 1 vanilla pod
• seeds removed
• 150g/5½oz caster sugar
• 100g/3½oz cornflour
• 3 medium free-range eggs plus 3 yolks
• 50g/13/4oz unsalted butter
• cubed
• 175g/6oz white chocolate
• finely chopped
• 2 medium free-range egg yolks
• 2 tbsp caster sugar
• 320ml/11fl oz double cream

Directions

• For the base
• mix the biscuits and melted butter together in a bowl
• then press into a 20cm/8in loose-bottomed tart tin. Cover and chill in the fridge for 20 minutes
• or until firm.
• For the clementine curd
• put the clementine juice and zest
• butter and half the sugar in a saucepan and bring to a gentle simmer to dissolve the sugar and melt the butter
• then remove from the heat. Allow to cool slightly. Put the remaining sugar and the beaten eggs in a large bowl and slowly pour in the warm juice mixture
• beating constantly using an electric hand-held mixer. Return the pan to the heat and cook over a low heat
• stirring constantly
• for 5 minutes
• or until thickened. Strain through a sieve into a bowl
• cover and chill in the fridge until needed.
• For the crème pâtissèrie
• put the milk
• cream
• vanilla seeds and pod into a large heavy-based saucepan and bring to the boil. Put the sugar and cornflour in a large heatproof bowl and whisk in the eggs and yolks. Pour the warm milk mixture over the eggs
• whisking constantly. Pour the mixture back into the saucepan and cook gently over a low heat
• stirring constantly
• until thickened. Pass through a sieve and set aside.
• For the mousse
• put the white chocolate in a large bowl and set aside. Whisk together the egg yolks and sugar in a separate bowl until pale in colour. Put 50ml/2fl oz of the cream in a pan and bring to a simmer over a low heat. Slowly pour the hot cream into the egg yolk mixture
• stirring constantly. Pour the mixture back into the pan and cook very gently until it coats the back of a wooden spoon. Strain through a fine mesh sieve onto the white chocolate. Stir until smooth.
• In another bowl
• whip the remaining cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mixture
• then fold in the rest.
• To assemble
• combine the clementine curd and crème pâtissèrie and pile into the biscuit base. Spoon the white chocolate mousse over the top
• cover and chill in the fridge for at least 2 hours before serving.