Eggnog Christmas Cake Trifle
Prep:
45 min
Cooking:
10 min
Serves:
8
Makes:
1
Orange Custard Tart
Indulge in this Orange Custard Tart, a smooth, citrus‑infused dessert with a tender pastry base and velvety texture that’s ideal for dinner parties, holidays or weekend treats.
Bright, tangy flavours and a beautifully set custard make it a memorable finish to any meal, and it’s as delightful to serve as it is to enjoy.
Ingredients
Pastry
- 2 sheets shortcrust pastry, thawed
- 2 teaspoons caster sugar
Filling
- ¾ cup sour cream
- ⅔ cup caster sugar
- 6 eggs
- 1½ Tbsp finely grated orange rind
- ¾ cup fresh orange juice
- 2 tsp vanilla essence
- Fresh or dehydrated orange slices and icing sugar for dusting, to decorate
- Whipped cream, to serve
Method
Pastry Base
- Grease a (24cm top/22cm base/3½cm deep) tart tin with a removable base.
- Place one sheet of pastry on a sheet of baking paper. Sprinkle with 1 teaspoon sugar. Top with remaining pastry (offset) and sprinkle with remaining sugar.
- Roll pastry between two sheets of baking paper until large enough to line the tin.
- Carefully lift the pastry into tin and press into sides; trim edges. Press pastry into fluted sides to raise above the rim slightly, allowing for shrinkage.
- Preheat oven to 180C (fan-forced). Place tin on an oven tray; line tin with baking paper, then fill with baking beans.
- Bake for 20 minutes then remove beans and paper. Pierce the base with a fork. Cook for a further 15 minutes, or until golden. Cool. Reduce heat to 160C (fan-forced).
Orange Custard Filling
- Place the sour cream and sugar in a large bowl and whisk until smooth. Add eggs, rind, juice and vanilla in a bowl and whisk together until well combined.
- Pour mixture into prepared pastry case and bake in the oven for about 40 minutes, or until filling is just set. Cool in tin then refrigerate.
- Decorate with orange slices and dust with icing sugar. Serve with whipped cream.
