Super Citrus Tart

Super Citrus Tart

Preparation Time: 30+ Mins
Cooking Time: 30+ Mins
Serves: 8+

INGREDIENTS

For the pastry:
1 cup gf plain flour
¼ cup icing sugar
90g butter, cold and diced
1 egg, separated (keep the white for the filling)

For the filling:
4 eggs
1 tbs lemon rind, finely grated
¾ cup lemon juice
¾ cup caster sugar
½ cup thickened cream

METHOD
For the pastry:

1. Using a food processor or blender, mix together the flour, icing sugar and butter until well combined, then add in the egg yolk and whizz until the pastry just starts to come together.

2. Remove the pastry dough and gently knead on a floured surface until it’s smooth. If it’s a hot day, completely cover the pastry in plastic wrap and pop it in the fridge for 30 minutes. If it’s a cold day, simply move onto the next step.

3. Roll the pastry between two sheets of baking paper until it’s the size of a tart or flan tin, then gently press into a greased flan tin and pop in the freezer for 15 minutes.

4. Preheat you oven to 170°C (fan forced) and remove your pastry from the freezer.

5. Line the pastry with some baking paper and baking weights and bake for 15 minutes.

6. Remove the weights and pastry and pop the pastry back in the oven for another 5 minutes to brown it lightly.

7. Once cooked, set aside the pastry whilst you make the filling and reduce the oven heat to 160°C

For the filling:

1. Whisk the eggs and extra egg white together with the lemon rind, juice, sugar and cream until combined.

2. Pour the filling into the pastry shell and place it in the oven to cook until it’s just set (about 15-20 mins).

3. Once set in the oven, remove and refrigerate the tart until it’s cold. Dust with icing sugar before serving.

REHEATING, STORAGE, VARIATIONS & TIPS

* Freezing your pastry before baking helps to stop it from shrinking in the flan tin.

* If you don’t have baking weights, try using uncooked rice or dried beans instead (this stops the pastry rising).

* If your pastry appears to be browning too quickly on the edges, simply cover them with foil for the last 4 minutes of baking.
* This tart is fantastic with a serve of icecream and/or a dollop of thick cream.

* Keep your tart covered in the fridge for up to 5 days. It can also be made a day ahead if you need.

* For a variation, try using lime juice and zest instead of lemon or a mixture of the two tangy citrus varieties.

NOTE:
Always look for organic ingredients to be sure you are avoiding additives or check the label carefully to confirm there are no nasties in your ingredients.