This clementine custard tart from Woman’s Weekly is not only a great treat but will also give you a big vitamin C boost.
- 175g (6oz) ready-made shortcrust pastry8 clementines (or satsumas)
- 2 level tablespoons caster sugar
- 2 level tablespoons plain flour
- 12 cardamom pods, split, and seeds crushed
- 150ml (¼ pnt) double cream
- 20cm (8in) flan ring on a baking sheet
- Demerara sugar
- Creme fraiche
- Roll out the pastry, on a lightly floured surface, to line the flan ring. Roll it as thinly as possible, to ensure it bakes properly. Chill. Set the oven to Gas Mark 7 or 220ºC.
- Peel the fruit and slice each one across into 3 pieces. Arrange the slices over the pastry in two layers.
- Mix the sugar, flour and ground cardamom seeds well, then whisk in the cream and then spoon over the fruit in the flan and it will run down between the fruit.
- Bake in the bottom half of the oven for 30-35 minutes until just set. Let it rest for 10 minutes, then cut into wedges.
Serve warm or chilled, sprinkled with demerara sugar, if you like.Accompany with creme fraiche.Not suitable for freezing.Cook’s tip: You can also try this recipe with 500g (1lb) forced young rhubarb, chopped into small chunks, with cinnamon instead of cardamom.Recipes and food stylist: Sue McMahon. Photos: Simon Pask.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.