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.
Roll the dough to about 20 x 50cm, 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 the lightly floured work surface.
Roll out the dough to 2mm thick and line the tart tin.
Place the tart tin in the fridge for 20 minutes.
Preheat the oven to 170C/325F/gas 3.
To make the filling, place the orange rind in the saucepan, cover with water and bring to the boil. Reduce the heat and simmer until the rind is tender.
Strain the orange rind and place in the food processor and whizz until you have a puréed mush.
Place the butter and sugar in a large mixing bowl and beat together with the electric hand whisk until light and fluffy.
Beat the eggs in, one at a time.
Add the cream, orange ‘mush’ and grated orange zest and beat to a smooth mixture. Spoon into the pastry case.
Place in the preheated oven and bake for 40 minutes or until the filling is set.
Check after half an hour to make sure the top of the ‘pudding’ isn’t burning. If it is, place a piece of kitchen foil over the top. The top should be a golden brown.
Allow to cool to room temperature before removing from the tart tin and dusting with icing sugar.
