Orange and lemon tart
600ml Orange juice
Juice of 2 lemons
Zest of 1 lemon and orange
180g Caster sugar
6 Egg yolks
150ml Double cream
1 x Blind baked sweet pastry tart case
reduce the juices together till 170ml left, cool beat zests, sugar and yolks add cream then cooled juice cook 35 mins and cool in oven caramelise slices with blow torch before serving