Seville orange pie
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Ingredients
For the base:
100g butter, melted
300g gingernut biscuits, finely crushed
For the filling:
10g golden caster sugar
3 egg yolks
150mls Seville orange juice and the zest of 4 oranges
a tin sweet, condensed milk (397g)
Method
Preheat your oven to 180°C. Line an 8-inch round tin with parchment, I use either a loose base or spring form tin.
Stir the finely crushed biscuits through the butter making sure they are completely coated. Press the base down into your tin with your hands bringing it up the sides so you form a tart case. Bake for 10 minutes until golden. Set aside to cool completely.
Heat your oven to 180°C again and make the filling by putting the sugar, egg yolks, zest and condensed milk into a large bowl and whisking until it has doubled in volume. Stir the juice.
Scoop the filling into the cooled tart case and bake for 20 minutes until almost set but with a slight wobble. Allow to cool in the tin before removing and decorating as you wish.
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