Instructions: Preheat the oven to 220c/425f/Gas 7.

1 Press one tortilla into each of two fluted tart tins (3-4" wide) and trim down the edges. Part bake in the oven for 2-3 minutes.

2 Remove and place a 3-4" round from the remaining tortilla into the base of each tart case.

3 For the Filling: Beat the eggs in a bowl with 2 tbsp caster sugar and the cream (reserving 2 tbsp).

4 Place the bowl over a pan of hot water and whisk until it forms a thick custard consist ncy. Pour the filling into each case to come just to the top.

5 Bake in the oven for 6-8 minutes until the filling sets. Whisk the reserved double cream into any leftover mix.

6 For decoration, pan fry the orange slices in a small pan with the butter and remaining sugar until caramelised.

7 Serve the tart with the creamy custard and caramelised oranges.

Crush the rock and sprinkle on top.

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