Orange, lemon and cardamon tart

1 servings

Ingredients

Quantity Ingredient
2 Eggs
4 Egg yolks
¾ cup Castor sugar
2 tablespoons Cornflour
1 teaspoon Ground cardamon
4 Oranges; finely grate, rind
; and juice
2 Lemons; finely grate, rind
; and juice
125 grams Butter; cubed
2 Sheets ready-rolled shortcrust pastry; thawed

Directions

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 Converted by MC_Buster.

Per serving: 1535 Calories (kcal); 132g Total Fat; (73% calories from fat); 29g Protein; 76g Carbohydrate; 1498mg Cholesterol; 1175mg Sodium Food Exchanges: 0 Grain(Starch); 2½ Lean Meat; 0 Vegetable; 4 ½ Fruit; 24 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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