Orange & Ginger Caramel Tart

INGREDIENTS

4 Twisted Citrus Navel oranges

Ginger base

200g gingernut biscuits, broken

2 teaspoons ground ginger

100g butter, melted

Orange filling

300ml cream

200ml milk

250g caster sugar

6 large free-range eggs

Ginger Caramel

1 teaspoon ground ginger

¼ cup cream

½ cup white sugar

1 tablespoon corn syrup

2 tablespoons water

60g butter

METHOD

Preheat oven to 150°C conventional bake. Grease a 23cm loose-bottomed cake tin with butter and line with baking paper. 

Grate zest from oranges. Cut bottoms and tops from oranges. Cut away the remaining skin, to leave orange flesh. Use a sharp knife to segment flesh. Squeeze any extra juice from the pith and reserve.

Place gingernuts, in a food processor and process to a crumb. Combine crumb, ginger, and melted butter. Press into the base of the tin, using the back of a spoon to press down. Leave in the fridge to chill.

Mix cream and milk for orange filling in a small saucepan. Heat gently to warm through. Set a glass bowl over a pan of simmering water. Add sugar and eggs and whisk, using a hand-held electric beater, until thick and mousse-like, for about 8 minutes. Stir in cream mixture, orange zest, and orange juice. 

Beat well to combine.

Pour orange custard over the biscuit base and place the tin on a baking tray. Bake in the oven for 60 mins until just set, sight wobbly in the center. Remove from oven and leave to cool at room temperature.

Make ginger caramel: In a small bowl, stir ground ginger and cream together until combined. Set aside for at least 10 minutes to infuse. Combine sugar, water, and corn syrup in a small saucepan. Stir together over medium heat, until sugar has dissolved. Stop stirring but continue heating until the sugar thermometer reads 168°C (caramel).

Turn off the heat and add butter. Pour in infused cream. Note the mixture will seize and bubble when these are added. Stir until thickened.

Arrange the orange segments over the top of the tart, when cooled. Drizzle over the warm caramel. Serve warm, or chill for two hours before serving.