Orange, lemon and cardamon tart

Yield: 1 servings

Measure Ingredient
2 \N Eggs
4 \N Egg yolks
¾ cup Castor sugar
2 tablespoons Cornflour
1 teaspoon Ground cardamon
4 \N Oranges; finely grate, rind
\N \N ; and juice
2 \N Lemons; finely grate, rind
\N \N ; and juice
125 grams Butter; cubed
2 \N 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 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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