Orange Tart, Capri Style: Torta d'Arancia di Capri

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This tart has a wonderful flavor and was a real hit when I served it this weekend. The flavors are great. Consider making the crust the night before and baking the custard the next morning. The tart is not too sweet...just right with morning or afternoon coffee or tea. I used Meyer lemon peel in the crust and Grand Marnier in the crust and custard....and I had some extra custard after filling the 10 inch tart. It all baked up well. Four people asked for the recipe. Yum!

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I did substitute Blood Oranges for Oranges, but followed this otherwise. It was a subtle, bland flavor and was far too eggy. One person said it tasted like a sweet omelette in a tart shell.

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So easy and so good. Tastes good still 3 days later! Maybe even more, just never made it further!