A citrussy twist on a classic tart filled with luxe crème pâtissière.
Put the flour, butter, icing sugar, orange zest and 1 egg yolk into a food processor and blend until the mixture first forms clumps and then comes together in a ball. If you need to add water, 1 tsp will be enough. Roll the pastry onto a lightly floured board, to 5mm (1⁄4in) thickness, and use to line a 25cm (10in) loose- based tart tin. Chill for 30 minutes.
Heat the oven to Gas Mark 5, 190°C, 170°C fan. Line the tart with nonstick baking paper and baking beans. Bake for 15 minutes. Remove the paper and beans, then bake for 5 more minutes. Leave to cool.
To make the crème pâtissière, heat the milk almost to boiling, then leave to cool. In a bowl, whisk the egg yolks and caster sugar until thick and pale. Add the flour and cornflour; whisk until smooth.
Gradually whisk in the milk. Return the mixture to a clean pan and stir over a medium heat until it begins to thicken. Stir vigorously, turn the heat to low, and simmer, stirring continuously for 2-3 minutes, until very thick. Remove from the heat, and cool.
Add the lemon curd, stirring to give a marbled effect. Pour the mixture into a tart case and spread level. Chill for 4 hours, or until set.
For the topping, arrange green and red grapes in alternate circles on top of the crème pâtissière. Lightly sieve a little icing sugar over the grapes.
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