Spanish Flan Tart
1 hr 10 min.
Pre-heat the oven to 170°C | 325F | gas 3.
Roll out the pastry on a lightly floured surface to a thickness of 2 cm so that it will cover and overhang a straight-sided 8 inch springform tart tin.
Line the tin with the pastry and press in well, trimming any excess off. Prick the base with a fork and then cover with a round of greaseproof paper.
Line with baking beans and bake the pastry for 12-15 minutes until the base is just cooked and the edges start to brown. Remove from the oven and discard the greaseproof paper and baking beans.
Whisk together one 1 egg and a little water to create an egg wash. Brush the base and sides with the egg wash and return to the oven to brown the base for 5-7 minutes. Remove after 5-7 minutes and allow to cool on a wire rack.
Meanwhile, prepare the filling by whisking together the egg yolks, milk, sugar and cornflour in a medium saucepan until smooth. Add the orange zest and cinnamon and bring to the boil over a medium heat, whisking all the time.
Allow to cool a little before pouring into the pastry case. Lower the oven to 150°C | 300F | gas 2.
Use a knife to create waves in the surface of the custard. Return to the oven and bake for 10-15 minutes until the top is golden brown. Remove and serve immediately.