Ingredients
2 cups milk
1 vanilla bean,split,seeds scraped
Grated zest of one orange
50ml orange blossom water
5 egg yolks
100gm caster sugar
40gm cornflour
120gm unsalted butter,melted
10 filo pastry sheets
200gm icing sugar plus extra to dust
4 oranges segmented
200gm dark chocolate,melted
Mint leaves and chopped toasted almonds
Method
Preheat oven to 160. Bring milk vanilla pod and seeds,zest and orange-blossom water to just below boiling point in a pan on medium-high heat. Remove from pan and discard pod. With an electric mixer,beat egg yolks and caster sugar until pale and thick. Beat in cornflour. Whisk a ladle of milk into the egg mix,then whisk egg mix into milk. Return pan to medium heat and stir until it boils and thickens. Stir in 1 tablespoon melted butter and then chill in fridge.
Lay 1 filo sheet on a work surface,brush with butter and dust generously with icing sugar. Place another sheet on top and repeat three times,then finish with a final layer of filo. You should have 5 layers of filo. Cut into 18 squares. Repeat with remaining filo,butter and sugar. Bake filo on trays,each topped with another tray to flatten,for 12-15 minutes until golden.
To assemble
Put one filo piece on a plate. Place 2 orange segments on filo facing inwards. Pipe the orange custard filing in the gap between the oranges. Repeat until you have 3 layers of oranges. Place a final layer of filo on top. Drizzle with melted chocolate,dust with icing sugar and garnish with mint and almonds.
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