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