Bitter Orange Tart

This recipe is something of a mash up.

The original recipe for bitter orange tart can be found in Nigella Lawson’s How to Eat. In that version, it’s a tart with a pastry base and quite a lot of sugar (a mix of muscovado and caster).

She then revisits the same recipe in Simply Nigella, replacing the pastry base with one made from crushed ginger nut biscuits. The muscovado sugar gets dropped as well.

Our version uses the Simply Nigella filling (less sweet), but with a How to Eat inspired pastry base. And, because it works every time, I used my John Whaite sweet shortcrust pastry method.

Since it’s not the season for Seville oranges, and I’m not sure where I’d buy them even if it was, I used regular oranges with some lime juice. I made my pastry case and blind baked it, then added the filling and chilled. The resulting tart isn’t at all heavy, and although it’s bitter you could quite happily eat this on its own. As the picture reveals though, we found it went wonderfully with chocolate ice cream.

It kept well in the fridge (covered with cling film) for about 4 days, but by the end of the pastry had lost its edge.