Method

Place flour in a bowl then grate in half cold butter, then mix in using finger tips, then grate in the other half of the butter & mix in or pulse to a breadcrumb in a food processor, in a bowl add the egg & orange juice to the flour mixture & combine to form a dough, if dry add more orange a little at a time, then wrap in cling film & place in the fridge to rest for at least 45 mins.

Pre-heat oven to 180°C fan.

For an 8 portion recipe use a 25 to 30cm round loose bottom tart tin, roll out pastry on a floured worktop to 3 to 4mm thick, line the tin then scrunch up some greaseproof paper line on top of the pastry fill with baking beans or rice, then bake for 15 mins, remove baking beans & bake for 10 mins more remove & trim the sides while warm.

Make the filling by adding sugars, cornflour & egg yolks, mix either with a wooden spoon or on a low setting with a hand mixer, then add cream, butter, vanilla paste & orange zest, gently combine.

Place marmalade & spread out on the base of the pastry, then pour in filling up to 3 mm of the top, then place in the oven for 45 minutes to an hour or until a slight wobble in the middle.