Ingredients
-
2
-
4
-
3/4
-
2
-
1
-
4
-
2
-
125
-
2
-
-
-
-
-
-
Directions
Orange, Lemon and Cardamom (cardamon) Tart, A nice, tangy citrus tart I love these with a large dollop of thick, thick cream Prep time includes blind baking the pastry, or you could purchase a ready made one , This was right up my alley! Tangy, refreshing, & a hint of cardamom I could not find shortcrust pastry at my local store, so I made my own (1st time, so the crust is a little thick due to my own inexperience) used whole wheat pastry flour, so the cardamom complemented that very nicely The directions did not state when to add the cornflour & cardamom, so I added it to the butter after the butter was melted, then gradually stirred in the egg mixture, and brought just to a boil
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Steps
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1
Done
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Preheat Oven to 180c (350f). |
|
2
Done
|
Whisk Eggs, Egg Yolks and Sugar in a Large Bowl Until Well Combined. |
|
3
Done
|
Add Butter, Juices and Rind, and Stir Over Medium Heat For 10 Minutes or Until the Mixture Just Comes to the Boil. |
|
4
Done
|
Remove from Heat. |
|
5
Done
|
Line a 25cm (10inch) Loose Bottomed Tart Tin With Pasrty and Bake Blind*. |
|
6
Done
|
Pour the Filling Into the Pre-Baked Pastry Shell and Bake For 15-20 Minutes or Until Set in the Centre. |
|
7
Done
|
You Want It to Be Just Set-not Hard and Tough! |
|
8
Done
|
Top the Tart With Candied Citrus Peel or Sifted Confectioners Sugar to Serve. |
|
9
Done
|
Serve at Room Temperature. |
|
10
Done
|
*tobake Blind, Line the Pastry Shell With Greasproof Paper, Fill With Rice or Dried Beans, and Bake in a Preheated Oven For 10 Minutes. |
|
11
Done
|
Remove the Paper and Beans, and Cook For a Further 10 Minutes or Until the Pastry Is Golden. |
