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    Seville orange tart

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    *mandatory

    Seville orange tart

    A citrus-sweet no-cook pud. Serve up a slice (or two) for afternoon tea or dessert

    Prepare 20 minutes + chilling

    Serves: 8

    Ingredients

    180ml double cream
    180g condensed milk
    2 Cooks’ Ingredients Marmalade Oranges, very finely grated zest of 11/2, pared zest strands of 1⁄2, plus 100ml juice (top up with regular orange juice if needed)
    3 tbsp lime juice (from 1-2 limes)
    215g Cooks’ Ingredients Sweet Pastry Case

    Method

    1. Put the double cream and condensed milk in a large mixing bowl. Add the very finely grated zest, all the orange juice and all the lime juice. Use a hand whisk to whisk the mixture together for 2 minutes until slightly thick. 
    2. Pour the mixture into the pastry case, then scatter with the remaining pared zest. Cover and chill for at least 3 hours before serving, until the filling has set. Use any extra cream to drizzle over, if liked.

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