Preheat the oven to gas mark 6, 200°C, fan 180°C. If necessary, roll out the pastry to about 1cm (1⁄2in) thick. Use to line a 23cm (9in) loose-bottom tart tin, leaving excess pastry hanging over the edge of the tin. Line with nonstick baking paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and return to the oven for another 10 minutes. Remove from the oven and trim the edges with a sharp knife.
Beat the egg yolks and sugar for a few minutes until pale and slightly thickened, then whisk in the flours. Heat the milk and vanilla extract in a saucepan. Bring just to the boil – when you see bubbles appear around the edge of the pan, pour into the egg mix and whisk together. Return to the pan and cook over a fairly low heat, stirring all the time until thick and bubbling. Leave to cool slightly, then spoon into the tart case and leave to cool completely.
With a small knife, cut off the top and bottom of the oranges, then remove the skin and zest. Slice the oranges into rounds. Put the sugar and rum in a frying pan and heat gently over a low heat until the sugar has dissolved and turned deep brown. Add the oranges and any juice to the caramel. If the caramel hardens when the oranges are added, continue to heat until it has melted. Leave to cool a little. 4 When the oranges have cooled, arrange them over the custard in the tart. Return the pan of caramel to the heat and cook over a high heat for a few minutes, until thickened. Pour the caramel over the oranges and leave to cool completely. Serve with the cream.
Brandy cream may only be available in limited stores.
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