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Citrus Curd Tart





Ingredients - Pastry

 - 250g plain flour

 - 100g butter, chilled

 - 100g pure icing sugar

 - Pinch of salt

 - 2 eggs


Ingredients - Citrus Curd

 - 2 lemons, 1 orange, 2 limes

 - 200g sugar

 - 125g butter, chopped

 - 3 eggs, lightly whisked


Method - Pastry

Sift flour and place in a food processor with butter, icing sugar and salt. Process until the mixture resembles breadcrumbs. Keep the food processor running and add the eggs and mix until just combined and the dough has come together. Turn out onto a board and work the dough into a ball. Wrap in cling film and place in the refrigerator to rest for 2–3 hours.


Method - Citrus Curd

Save the zest from 1 lemon, half the orange and both limes. Juice the lemons, limes and oranges until you have 200ml of juice. Place zest in a saucepan with the juice, butter and sugar, and place on medium heat. Stir gently until the sugar is completely dissolved.

Remove from the heat and add the eggs and stir to combine. Place the saucepan back on low heat and stir until the mixture has thickened. Be careful not to boil the mixture, as it will curdle.


To assemble

Preheat oven to 180 degrees Celsius. Line a lightly greased spring-form pan with baking paper. Remove pastry from refrigerator. Roll out between 2 pieces of baking paper until the pastry is approximately 3mm thick or wide enough to fit over your cake pan. Place the pastry over the pan and gently press so that it fits the spring-form pan.

Place baking paper over the top of the pastry and fill with baking weights and blind bake for 10–15 minutes or until the pastry is a light golden colour.

While the pastry is still warm, fill with citrus curd. Place the tart back in the oven and bake for 15 minutes or until the filling is firm. Allow to cool completely. Dust with icing sugar before serving.


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