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By Laura Bakhtiarian :: G-Fresh Spices

Sugar and spice, and all things nice… this exotic tart is bound to impress your friends and fam at the next soiree.


:: Prep: 45 mins  :: Cook: 30 mins



225g plain flour

125g chilled unsalted butter (chopped)

80g icing sugar

2 egg yolks

1T iced water


3 eggs

2 egg yolks

100g caster sugar

20g G-Fresh Vanilla Sugar

15 G-Fresh Cardamom Pods (seeds removed and crushed)

600ml thickened cream

185ml milk

Zest of one orange


1. (Pastry) Add flour, butter and icing sugar in a food processor and process until it resembles fine breadcrumbs. While processing, also add the egg yolks until combined.

2. Add iced water and process until dough just comes together.

3. On a lightly-floured surface, turn out mixture and gently bring together to form a ball. Flatten into a disc, wrap in plastic and refrigerate for 30 minutes.

4. Roll pastry out between 2 sheets of non-stick baking paper, until 3mm thick.

5. Preheat oven to 160°C. Line a lightly-greased, loose-bottomed, fluted tart tin with the pastry. Trim edges and prick base with a fork. Refrigerate for 30 minutes.

6. Line pastry case with non-stick baking paper and fill with baking weights (or rice). Bake for 15 minutes, then remove paper and weights (or rice). Bake for a further 10 minutes, or until pastry is light golden. Remove from the oven and set aside.

7. Finely grate rind from the orange and set aside.

8. (Filling) Whisk together eggs, egg yolks, G-Fresh Vanilla Sugar, G-Fresh Cardamom and grated orange rind, in a jug.

9. Add cream and milk, then continue whisking until well combined.

10. Pour into the pastry case.

11. Bake tart for a further 50 minutes or until filling is just set.

12. Remove from oven and set aside for 20-25 minutes, or until cooled to room temperature.

13. Optional: decorate using candied citrus, meringue or dust with icing sugar.

Millie Looker

Millie Looker

Writer, Content Creator, Events Manager and Operations sensation, she’s the backbone to ensuring Adelady runs like clockwork.

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