Orange Tart – Our Algarve Recipe
As you may have read in a recent post at Moving to Portugal, the first of the year’s oranges were harvested in the in-laws orchard a couple of weeks ago, so the time came to find various ways to use the glut of citrus fruit.
We based this orange tart recipe loosely on a lime tart we make quite often. It’s halfway between a tart and a cheesecake, the latter being something we miss from England.
Quantities are approximate, as we do tend to make it up as we go along when we make something like this. The worst that can happen is that it won’t set particularly well, but be assured that if it doesn’t, a sloppy orange tart “mess” is no less delicious.
ORANGE TART INGREDIENTS
Juice of 2 oranges
Zest of 5 oranges
200g Philidelphia or similar soft cheese
300ml condensed milk
200g Digestive biscuits
1 Tbsp honey
200ml lightly whipped cream
Smash up the digestive biscuits then blend the crumbs with the butter and honey over a low heat to make a sticky cheesecake base.
Whisk together the cream, soft cheese, condensed milk, orange juice, and most of the orange zest.
Cram the biscuit base into the bottom of your serving dish. Pour the orange filling mixture over the top.
Scatter the remaining orange zest over the top, then place in the fridge for several hours to set.