Citrus Tart

Updated: 9 April 2014 | Author: Bulla Dairy Foods

A little tart

Method (cooking time 1hr 20mins)

Pastry

  1. Place the cubed butter, flour and sugar into the work bowl of a food processor and process until mixture resembles fine breadcrumbs.
  2. Add the egg yolk and iced water to the work bowl and process until dough comes together in a soft ball. Press dough together into a ball and wrap in plastic, refrigerate 20 mins.
  3. Roll dough out to fit a 24cm loose based flan tin, trim and place apiece of baking paper into the centre of the pastry.
  4. Fill the centre with baking beans, lentils or pasta. Bake in the pre-heated oven 180c for 12 minutes. Remove baking beans and cool on a wire rack

Citrus Cream

  1. Place the Bulla cooking cream, sugar and lemon curd into a saucepan and heat stirring constantly over a low heat until sugar and curd has dissolved.
  2. Whisk in the citrus zest, juice and eggs.

To Prepare

  1. Pour the prepared citrus cream into the cooled pastry base and bake in the pre-heated oven 180c for 50 minutes until filling is set.
  2. Whilst the tart is cooking slice the oranges and lemons thinly.
  3. Place the orange and lemon slices into a small frying pan with the sugar and heat over a low heat until sugar is dissolved , then simmer 10 minutes until slices look clear and shiny.
  4. Remove tart from oven and cool completely on a wire rack. Garnish the tart with the glace citrus slices and serve with a dollop of Bulla Cream.
Citrus Tart

Ingredients (serves 6-8)

  • 600ml Bulla Cooking Cream
  • 100g castor sugar
  • 300g lemon curd
  • Zest and juice of 2 lemons
  • Zest and juice of 2 limes
  • Zest and juice of 1 orange
  • 3 eggs, beaten

Pastry

  • 200g butter, cubed
  • 400g plain flour
  • 2 tbsp castor sugar
  • 1 egg yolk
  • 4 tbsp iced water

To Serve

  • 2 lemons
  • 2 limes
  • 150g castor sugar

 

This tart will keep refrigerated for up to 7 days. Lemon and orange slices maybe made up to 7 days prior to using as garnish.

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