Caramel Orange Tart

A plain, rimless disc of thick almondy biscuit, so short as to be almost non-existent, covered with chunks of fresh orange and a brittle caramel lattice. As with most puddings, cream – crème fraîche for preference – can be taken or left. In this case, it does provide good lubrication.

Make the base no more than 4 hours in advance as it goes soft fairly quickly. Final assembly of the tart should be immediately before serving since it begins to self-destruct after about 15 minutes.