Rice tart with Campari oranges

1.Sift flour and icing sugar together into a large bowl. Using fingertips, rub in butter, until mixture resembles crumbs. Add egg yolks and water, stirring until the mixture just comes together. Turn onto a lightly floured surface. Shape into a disc, wrap in plastic wrap; chill 30 minutes.

2.Preheat oven to 180°C (160°C fan-forced). Roll out pastry between 2 sheets baking paper, until 3mm thick. Ease into 26cm flan pan, trimming edges. Chill 30 minutes. Bake blind 12-15 minutes. Remove paper and beans. Cool.

3.Increase oven to 200°C (180°C fan-forced).

4.Make filling: melt butter in a large saucepan on medium. Stir in vanilla; cook 1 minute. Add rice, sugar and zest; stirring 1 minute. Pour in wine. Stir 1 minute, until absorbed. Add milk, one cup at a time, stirring for 15 minutes, until most liquid has been absorbed and rice still has a slight bite. Cool slightly. Whisk eggs into cooled rice mixture.

5.Spoon filling into pastry case. Bake 15-20 minutes, until filling is just set.

6.Meanwhile make Campari oranges: in a small saucepan, combine caster sugar, orange juice and Campari over low heat. Stir, until sugar dissolves. Increase to medium; simmer 8-10 minutes, without stirring, until thick. Add reserved orange segments; simmer 1 minute.

7.Serve tart topped with Campari oranges. Accompany with creme fraiche.