Orange & Ginger Caramel Tart

Method

• Preheat oven to 150°C conventional bake. Grease a 23cm loose-bottomed cake tin with butter and line with baking paper. 
• Grate zest from oranges. Cut bottoms and tops from oranges. Cut away the remaining skin, to leave orange flesh. Use a sharp knife to segment flesh. Squeeze any extra juice from the pith and reserve.
• Place gingernuts, in a food processor and process to a crumb. Combine crumb, ginger, and melted butter. Press into the base of the tin, using the back of a spoon to press down. Leave in the fridge to chill.
• Mix cream and milk for orange filling in a small saucepan. Heat gently to warm through. Set a glass bowl over a pan of simmering water. Add sugar and eggs and whisk, using a hand-held electric beater, until thick and mousse-like, for about 8 minutes. Stir in cream mixture, orange zest, and orange juice. 
• Beat well to combine.
• Pour orange custard over the biscuit base and place the tin on a baking tray. Bake in the oven for 60 mins until just set, sight wobbly in the center. Remove from oven and leave to cool at room temperature.
• Make ginger caramel: In a small bowl, stir ground ginger and cream together until combined. Set aside for at least 10 minutes to infuse. Combine sugar, water, and corn syrup in a small saucepan. Stir together over medium heat, until sugar has dissolved. Stop stirring but continue heating until the sugar thermometer reads 168°C (caramel).
• Turn off the heat and add butter. Pour in infused cream. Note the mixture will seize and bubble when these are added. Stir until thickened.
• Arrange the orange segments over the top of the tart, when cooled. Drizzle over the warm caramel. Serve warm, or chill for two hours before serving.