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A rich and creamy baked citrus tart, typical of pre-1950s English cuisine before Australian cooking was changed forever by European then Asian migrants. I've posted this recipe which I found in the 2005 October edition of the cooking magazine 'Australian Good Taste' for the 2005 Zaar World Tour. This recipe includes the making of a rich pastry crust. If you have too little time to make the biscuit-pastry crust and use a bought pastry, the preparation time specified below will be reduced to 5-10 minutes. The preparation and cooking times provided do not include resting and cooling times.
Units: US | Metric
Serving Size: 1 (170 g)
Servings Per Recipe: 8