Orange & Poppy Seed Slice

Break biscuits into a food processor and process to a fine crumb. Add butter and poppy seeds and pulse to combine. Transfer to a 13x33cm fluted flan tin. Press evenly and firmly over base and sides. Chill while you make the filling.

To make zesty citrus filling, place 2 tbs cold water into a small bowl. Sprinkle over 3 tsp gelatine powder and mix well. Sit the bowl into a larger bowl of boiling water and stir until mixture is clear and gelatine is completely dissolved.

Wipe out food processor and add cream cheese. Process until smooth. Add 395g can of condensed milk and process to combine. Add juices and pulse to mix through. With motor running, slowly add gelatine. Pour into prepared biscuit base. Chill for 30 minutes.

Meanwhile, to make the orange jelly, thinly cut peel from orange. Remove white pith and finely shred peel. Juice the orange and strain. Stir 1/3 cup water and sugar in a small saucepan over medium heat until 2 tbs sugar has dissolved. Add orange shreds and simmer for 5 minutes or until soft and most of the liquid has evaporated. Add orange juice and gin. Remove from heat and set aside.

Place 1 tbs cold water into a small bowl. Sprinkle over gelatine and mix well. Stir into orange syrup until completely dissolved. Cool completely.

Spoon jelly and peel over tart to just cover. Chill for 10 minutes until set, then repeat with a second layer of jelly. Chill again for 2 hours or until firm. Garnish with orange slices to serve.