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Roll out the pastry and use to line an 8" fluted flan ring. Bake empty shell (weight with white beans on wax paper) at 400 F for 15 minutes. Meanwhile, blend together the milk powder, curd and cream cheese, natural yogurt and honey until smooth. Pare the rind from 1 orange, cut away all the white pith, then roughly chop the flesh, removing any pips. Add the rind and orange flesh to the ingredients and blend together in a liquidizer until smooth. Pour the blended mixture into the warm pastry case and return to the oven for 15 minutes. Allow to cool in the tin, then refrigerate until set. Decorate with half slices of orange. Enjoy!
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