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Recipe: Citrus Tart
The great thing about this tart is that your don't have to bake it blind. You can make the base several hours or a day ahead if you like - but cover it in the fridge so it doesn't dry out.
Mix 125g butter, 1 cup flour and 1/2 icing sugar in a food processor. With floured hands, press the dough into a 21 cm loose bottom flan tin. Refrigerate for at least 30 minutes (it bakes best from cold).
Preheat the oven to 180 degrees celcius. Place 1 cup sugar, 1/2 cup lemon juice, rind of 2 lemons, 2 tablespoons custard powder and 3 eggs into the food processor and mix. Pour into the chilled base. Bake for 25 minutes until the pastry is crisp and the filling set. Dust with icing sugar.
Mix 125g butter, 1 cup flour and 1/2 icing sugar in a food processor. With floured hands, press the dough into a 21 cm loose bottom flan tin. Refrigerate for at least 30 minutes (it bakes best from cold).
Preheat the oven to 180 degrees celcius. Place 1 cup sugar, 1/2 cup lemon juice, rind of 2 lemons, 2 tablespoons custard powder and 3 eggs into the food processor and mix. Pour into the chilled base. Bake for 25 minutes until the pastry is crisp and the filling set. Dust with icing sugar.
Labels: citrus tart, food, recipe
posted by Carlotta | 1:34 pm
1 Comments:
Sounds delightful.....I'll have to give this one a shot!
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