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Ingredients
For the pastry
220g plain flour
40g icing sugar
110g butter, chilled and cubed
1 British Blacktail Free Range Medium Egg, beaten
For the citrus filling
5 British Blacktail Free Range Medium Eggs
150g caster sugar
2 unwaxed lemons, zest and juice
1 unwaxed lime, zest and juice
125ml double cream, plus extra, whipped, to serve
Method
To make the pastry, the quickest and most
efficient way is using a food processor – it saves
mess and keeps the ingredients cool, which
yields the best pastry. Mix the dry ingredients
together, then pulse in the butter until it
resembles fine breadcrumbs. Add the egg and
2-3 tsp cold water, then pulse again until it
forms a ball.
Turn out onto a work surface and knead
briefly until all the pastry has come together.
Wrap and chill for 30 minutes, or up to 3 days
ahead. Alternatively, make by hand (see tip).
Preheat the oven to 180ºC, gas mark 4
and place a 23cm loose-bottomed fluted tart
tin onto a baking tray. Roll the chilled pastry
between 2 pieces of baking parchment, into
a circle about 5cm wider than the tin. Press
the pastry into the tin and prick the base with
a fork. Roll the rolling pin over the top to cut
off the excess pastry at the edges. Gently
pinch the pastry against the sides of the tin,
to bring the trimmed edge up a little. Chill
again until firm.
Line the pastry with a scrunched piece of
baking parchment and fill with baking beans, dry rice or pulses. Bake for 15 minutes, then
remove the parchment paper and baking beans.
Bake for a further 10 minutes or until the base
of the pastry is pale golden and crisp. Turn the
oven down to 140ºC, gas mark 1.
While the pastry is baking, lightly whisk
together the eggs and caster sugar for the filling
in a large jug. Stir in the citrus juice (it should
measure about 100ml, see tip), plus the lemon
zest (save the lime zest to decorate). Mix in
the double cream until well combined. Set
aside for 30 minutes to allow to come to
room temperature before using
Pour 1/2 the citrus mixture into the tart case,
then carefully transfer to the oven shelf. Pour
the remaining mix into the case so it comes
right to the top and bake for 45-50 minutes.
When the tart is ready, it should be set, with
a gentle wobble in the centre. To avoid cracks
forming, allow to cool completely at room
temperature first, before chilling. Sprinkle the
tart with the reserved lime zest and serve
slices with a dollop of whipped cream.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,393kJ/ 333kcals
Fat
18g
Saturated Fat
11g
Carbohydrates
35g
Sugars
20g
Fibre
1.7g
Protein
6.3g
Salt
0.3g
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