Citrus tart

Pre-heat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured surface and use to line a 20cm flan tin or sandwich tin, about 4cm deep. Prick the base with a fork. Lay a 30cm round of baking paper on top and fill with ceramic baking beans or rice and cook for another 5 minutes.

Reduce the oven temperature to 160C/140C Fan/Gas 3. Whisk the eggs and caster sugar together until evenly mixed (don’t whisk any longer as you don’t want air bubbles in the mixture).

Finely grate the zest of two of the oranges and half the lemon. Squeeze out the juice and measure 100ml orange juice and 2 tbsp lemon juice. Add the zest and measured juice to the eggs and gently whisk in with the double cream. Pour into the flan case.

Bake in the oven for 35 minutes or until just set. Leave to cool. While the flan is cooking, remove the zest of the remaining orange with a vegetable peeler or zester, taking care only to include the zest and not the white pith (cut into thin strips if using a vegetable peeler). Put the granulated sugar in a small pan with 150ml water and heat gently until dissolved. Add the zest and simmer for 10 minutes or until translucent. Drain and cool on a plate.

Just before serving, pile the candied zest in the centre of the flan.