250 g Sweet flan pastry
Butter and flour for the
– tart tin
FILLING
3 x Eggs
Egg yolk
Juice of 3 lemons
Juice of 1 orange
1 1/2 dl Double cream
150 g Sugar
Pre-heat the oven to 260 oC (500 oF).
Butter and lightly flour a 20 cm tart tin with a removable base. Line it
with the pastry and blind-bake it for 10-15 minutes. Take care to protect
the pastry with a disc of aluminium foil, which should be pressed up to and
over the edges before it is weighted down. When itis cooked, let it cool
without taking it out of the tin. Lower the oven temperature to 180 oC (350
oF).
Whisk all the ingredients for the tart filling together – the eggs, orange
and lemon juice, cream and sugar.
When the mixture is nice and frothy, pour most of it into the tart shell.
The mixture needs to come right to the top, but to avoid spilling it put
the partly filled tart into the oven (with the temperature now reduced) and
finish filling it with a spoon.
Bake the tart with the oven door ajar, and wait until the filling has
become firm. This should take about 35 minutes. Check the firmness of the
filling by giving the tin a little shake.
Take the tart out of the tin when it is lukewarm and leave it on a cake
rack to cool.
(
Yields
6 Servings