Preheat the oven to 180C/350F/gas 4.
Grease the tart tin with butter.
To make the pastry sift the flour and salt into a large mixing bowl.
Cut the butter into very small chunks, add them to the bowl and stir them in.
Add the cold water and bring together to a wet dough with a lumpy consistency.
Cover with clingfilm and place in the fridge for 30 minutes.
Place the dough on a floured work surface and shape into a rectangular block.
Roll the dough to a rectangle three times longer than it is short, keeping the edges straight and even. The rolled-out pastry should have a marbled effect from the lumps of butter.
Fold the top third down to the centre, then the bottom third up and over that.
Give it a quarter turn and roll out again to the original sized rectangle.
Repeat the folding, turning and rolling out 3 more times or until the marbling effect has disappeared. Fold once more and place in the fridge for 30 minutes.
Remove the dough from the fridge and place on a lightly floured work surface.
Roll out to 2mm thick.
Line the tart tin with the pastry and place in the fridge.
To make the filling, place the ladies’ fingers in a blender and blitz to a powder. Set aside.
Pour the cream into the saucepan and bring to the boil. Immediately take off the heat and set aside to cool.
Place the eggs, egg yolks and sugar in a large mixing bowl and beat with the electric hand whisk until thick and pale in colour.
Check that the cream has cooled to a little hotter than tepid and pour into the eggs and sugar whisking all the while.
Place in the top of the double boiler and stir continuously with a wooden spoon over gently simmering water. Keep stirring until the custard has thickened and coats the back of the spoon.
Remove from the heat and stir in the ground ladies’ fingers, melted butter, lemon zest and juice, orange flower water and candied peel.
Remove the pastry case from the fridge.
Pour the filling into pastry case and bake in the preheated oven for 40 minutes or until set. Check after 20 minutes that the top of the ‘pudding’ isn’t burning (it should be a golden brown). If it is, place a piece of kitchen foil over the top.
Remove from the oven, allow to cool before removing it from the tart tin and placing on a serving plate.
Serve with cream.
