Orange, Lemon And Cardamon Tart

Ingrients & Directions 2 Eggs 4 Egg yolks 3/4 c Castor sugar 2 tb Cornflour 1 ts Ground cardamon 4 Oranges; finely grate, rind ; and juice 2 Lemons; finely grate, rind ; and juice 125 g Butter; cubed 2 Sheets ready-rolled -shortcrust pastry; thawed Preheat oven to 180 degrees […]

Ingrients & Directions


2 Eggs
4 Egg yolks
3/4 c Castor sugar
2 tb Cornflour
1 ts Ground cardamon
4 Oranges; finely grate, rind
; and juice
2 Lemons; finely grate, rind
; and juice
125 g Butter; cubed
2 Sheets ready-rolled
-shortcrust pastry; thawed

Preheat oven to 180 degrees Celsius.

Whisk eggs, egg yolks and caster sugar in a large bowl until well combined.
Add butter and stir over medium heat for 10 minutes or until mixture just
comes to the boil. Remove from heat.

Line a 25cm losse-bottom tart tin with pastry and bake blind*.

Pour the citrus mixture into into the pre-baked pastry shell and bake for
15-20 minutes or until set in the centre. Cool.

Top tart with candied citrus peel or sifted icing sugar, if desired. Slice
and serve at room temperature.

* to bake blind, line the pastry shell with greaseproof paper then fill
with rice or dried beans. Bake in a preheated oven for 10 minutes, remove
the paper with the rice or beans and bake for a further 10 minutes or until
the pastry is golden.

Recipe courtesy Sue Dodd, Sydney Markets


Yields
1 servings

RobinDee

Leave a Reply

Your email address will not be published. Required fields are marked *

Next Post

Chiii Corn Pie

Tue Nov 23 , 2010
Ingrients & Directions 1 cn (14-1/2 ounces) Chicken -Broth 1 Egg 1 pk (8 ounces) -Corn Bread Stuffing L’/2 pounds ground beef 3/4 c Chopped onion 2 tb Chili powder 1 cn (8 ounces) whole kernel -golden corn, drained 2 md Cloves garlic, minced 2 ts Worcestershire sauce 1 c […]

You May Like