Ingredients
Pastry cream
Method
1.Preheat oven to 220°C. Place oven tray into oven to preheat.
2.Join pastry sheets, overlapping about 5mm. Brush between overlap with a little water, press firmly to seal. Line lightly greased 34cm x 11cm rectangular loose-based fluted tart pan with pastry. Trim excess pastry, leaving about ½ cm above edges to account for shrinkage and prick base all over with fork. Place on preheated oven tray.
3.Line pastry with baking paper and fill with dried beans or rice. Bake 10 minutes, then remove paper and beans. Bake a further 5 minutes. Remove pastry from oven. Reduce oven temperature to 200°C.
4.Meanwhile, to make pastry cream, place milk in a medium saucepan and scrape vanilla seeds into saucepan, then add the bean. Bring milk mixture to the boil. Meanwhile, whisk egg yolks, sugar and cornflour in a medium heatproof bowl and gradually whisk in hot milk mixture. Strain mixture back into pan, discard bean and whisk over medium heat until mixture boils and thickens. Remove from heat. Whisk in butter until smooth. Cover surface with plastic wrap.
5.To make choux pastry, combine the water, butter and sugar in a medium saucepan and bring to the boil. Add flour and beat with a wooden spoon over medium heat until mixture comes away from base of pan. Transfer pastry to a medium bowl and stand 1 minute. Beat in eggs, one at a time, until pastry becomes smooth and glossy.
6.Cover base of tart shell with chopped orange. Beat pastry cream and choux pastry in a small bowl with an electric mixer until combined. Spoon into tart shell and smooth the surface.
7.Bake tart 45 minutes or until puffed and light brown (cover with aluminium foil if over-browning). Stand tart in pan 15 minutes before removing from pan. Place on a wire rack.
8.Heat jelly in microwave oven until warm, then pour over warm tart. Top with orange slices. Serve tart warm.
