For tart: 200 grams of flour, One egg, 100 grams of unsalted butter, 50 grams of sugar
Custard: One egg, 50 grams of sugar, 4 tablespoons of heavy cream, 2 tablespoons of almond powder
Fruits: 2 organic oranges (Use only organic oranges because you use peels too. Blood oranges make a more colorful and fuller flavored tart.)
Syrup: One orange squeezed, 4 tablespoons of orange marmalade, 15cc (1 tbspn) of orange liquor
One ounce @28 grams
To make the tart, fold the butter into flour and sugar, mix until coarse corn meal consistency. Then add the egg and chill for a while before rolling it out. Line a 9 ince pie pan with the tart. Poke the bottom with a fork and bake 8 minutes.
Mix all the custard ingredients and pour into the tart and bake 15 to 20 minutes until it settles.
Slice two oranges very thin (First I sliced them bit too thick, that was hard to eat.) and cook in the syrup. Take orange slices out of the syrup and place them in the tart. If the syrup is not thick enough cook some more to reduce. Pour the syrup over the orange slices and bake until the top surface gets a little browned.