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375g pack of ready-made dessert pastry
397g can Carnation Caramel
finely grated zest and juice of 1 orange
1 medium egg
1 medium egg yolk
142ml carton double cream
To serve:
thick cream or crème fraîche
You will also need:
A greased loose-bottomed flan tin, 23cm x 2cm deep, (9”x¾”)
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For the base, preheat the oven to 200°C, 400°F, Gas Mark 6. Roll out the pastry to line the flan tin, allowing the excess pastry to hang over the sides of the tin. Prick all over with a fork then bake blind for 10-15 minutes.
Remove the paper and return the base to the oven, uncovered, for a further 5 minutes. Set aside to cool slightly. When cool, take a sharp knife and cut away the excess pastry leaving a neat edge.
Now set the oven to 180°C, 350°F, Gas Mark 4.
Place the Carnation Caramel into a bowl with the orange zest and juice. Whisk together thoroughly. Add the eggs and combine well. Place the double cream in a pan and bring to the boil. Whisk the hot cream into the egg mixture.
Put the cooked pastry case onto a baking sheet; and then pour the filling into the pastry case. Carefully transfer to the preheated oven. Cook for about 18-20 minutes until lightly set: the centre should still be slightly wobbly. Remove from the oven, cool and then chill well.
Serve cut into large wedges, with a small spoonful of thick cream or crème fraîche.
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