A light chocolate sponge cake forms the shell of this custard-filled tart.
Make Ahead Tip: The sponge cake (Steps 1-4) can be wrapped in plastic and frozen for up to 3 months. The custard (Steps 5-6) may be refrigerated for up to 2 days.
Tip: To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Note: Flan pans with fluted edges and raised centers can be found at kitchen shops. If you don't have one, bake the cake in a 9-inch round cake pan. Then split the cake in half and fill it with orange custard and fruit.
1/2 fruit, 1 1/2 other carbohydrate, 1 1/2 fat