Orange tart

1. line a 25cm tart tin with baking paper. Preheat the oven to 190C

2. Pastry:
Combine the dry ingredients in the food processor. Add the butter and quickly mix until just combined. Press the dough together using your hands and wrap in cling wrap and put in fridge for 20min

3. pastry cream:
Heat the milk in a small saucepan. In a bowl cream the egg yolks and sugar together. Add the cornflour and cake flour and mix until light and fluffy. Add the egg mixture to the warm milk and slowly heat while stirring until thickens. Chill

4. Whip the egg white until stiff peaks form and fold into the cold custard. Set aside.

5. Roll the pastry out on a clean surface. Line the prepared tart tin with the pastry dough and prick with a fork. Place a sheet of baking paper over the pastry and bake blind until golden.

6. Remove from the oven, remove the paper and beans and cool slightly before filling the tart case with the pastry cream

7. Orange topping:
dissolve the sugar in water over a low heat. In a small bowl make a paste with the custard powder and a little water. Add to the sugar water. Add the butter and salt and cook until translucent. Chill. Pour over the pastry cream and garnish with orange slices