Cookbook

33
Citrus Tart
1
Prep  minutes / Cook  minutes
2
Makes L / Serves 
Sweet Shortcrust Pastry
⅓ cup (g) icing sugar mixture
g butter, chopped
–½ tablespoons iced water
Lemon Filling
 lemons
 x g eggs
 cup (g) caster sugar
ml cream
Fresh raspberries, to serve
Icing sugar, to serve
Method
Assemble mixer using the scraper beater. Add flour, sugar
and butter into bowl. Slowly turn mixer to FOLDING/
KNEADING setting and mix until it resembles sand like
texture. Add water ½ tablespoon at a time until pastry
combines.
Remove pastry from bowl onto a clean surface and
shape into a flat disk. Cover pastry and refrigerate for
 minutes.
Grease a cm round loose-based flan tin. Roll pastry,
between two sheets of baking paper, large enough to line
tin. Carefully lift pastry into tin and press into sides;
trim edges. Cover and refrigerate for  minutes.
Preheat oven to C. Place tin on oven tray; line tin
with baking paper then fill with baking beans. Bake for
 minutes then remove beans and paper and cook in
oven for a further  minutes or until pastry is lightly
browned; remove from oven and reduce heat to C.
Remove rind from lemons; reserve. Juice lemons.
Combine rind, juice and remaining filling ingredients
and whisk until well combined.
Carefully pour into pastry case and bake for about
– minutes or until set (mixture should still be slightly
wobbly). Cool completely at room temperature then
refrigerate until ready to serve. Top with fresh raspberries
and dust with icing sugar before serving.
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