With all the preparations and feasting that happens at this time of year, making an elaborate dessert might seem an impossible task. This no-bake recipe should be manageable, even if you’re short on time: there’s a simple base of biscuit crumbs and butter, and a filling that is cooked on the hob and then chilled. Perfect to free up more time for last-minute present wrapping.
No-bake spiced orange tart
Prep 30 min
Rest 1 hr
Cook 20 min
Serves 10
For the biscuit base
225g digestive biscuits
50g melted butter
For the orange cream
400g orange juice
50g lemon juice
Zest of 1 orange, pared with a peeler
2 whole star anise
3 tbsp cornflour
200g granulated sugar
3 large egg yolks and 1 whole egg
200g butter, cold, cut into cubes
Start with the orange cream. Simmer the citrus juices, orange zest and star anise in a covered saucepan, then remove from the heat and leave to infuse for one hour.
To make the base, blitz the biscuits to crumbs in a food processor, then stir through the melted butter. Press the mix into the base and sides of a 23cm cake or tart tin, then leave in the fridge to chill.
Once the spices have infused, remove the star anise and zest, then add the cornflour and sugar. Stir over a medium heat, until the mixture starts to boil and thicken, then simmer for two minutes.
Whisk the eggs in a large bowl, then pour in the orange mixture in a slow, thin stream, stirring quickly as you go. Return the lot to the pan and stir over a low-medium heat, until it starts to thicken again. Stir through the cold butter until melted, then pour on to the biscuit base and leave to chill in the fridge until set.
