Preheat the oven to 220c/425f/Gas 7. 1 Press one tortilla into each of two fluted tart tins (3-4" wide) and trim down the edges. Part bake in the oven for 2-3 minutes. 2 Remove and place a 3-4" round from the remaining tortilla into the base of each tart case. 3 For the Filling: Beat the eggs in a bowl with 2 tbsp caster sugar and the cream (reserving 2 tbsp). 4 Place the bowl over a pan of hot water and whisk until it forms a thick custard consist ncy. Pour the filling into each case to come just to the top. 5 Bake in the oven for 6-8 minutes until the filling sets. Whisk the reserved double cream into any leftover mix. 6 For decoration, pan fry the orange slices in a small pan with the butter and remaining sugar until caramelised. 7 Serve the tart with the creamy custard and caramelised oranges. Crush the rock and sprinkle on top. Per serving: 570 Calories (kcal); 24g Total Fat; (38% calories from fat); 18g Protein; 69g Carbohydrate; 308mg Cholesterol; 703mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (922g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 939 (40%)|
|Amt Per Serving||% DV|
|Total Fat 104.3g||139 %|
|Saturated Fat 40.2g||201 %|
|Monounsaturated Fat 40.8g|
|Polyunsanturated Fat 13.4g|
|Cholesterol 1694.6mg||521 %|
|Sodium 3481.6mg||120 %|
|Potassium 1248.1mg||33 %|
|Total Carbohydrate 260.6g||77 %|
|Dietary Fiber 13.9g||56 %|
|Sugars, other 246.7g|
|Protein 85.8g||123 %|
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Calories per serving: 2332
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