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.
INGREDIENTS
Nutrition- 2
- 4egg yolks
- 3⁄4
- 2
- 1teaspoon ground cardamom
- 4
- 2
- 125
- 2sheets ready rolled shortcrust pastry, thawed
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DIRECTIONS
- Preheat oven to 180c (350f).
- Whisk eggs, egg yolks and sugar in a large bowl until well combined.
- Add butter, juices and rind, and stir over medium heat for 10 minutes or until the mixture just comes to the boil.
- Remove from heat.
- Line a 25cm (10inch) loose bottomed tart tin with pasrty and bake blind*.
- Pour the filling into the pre-baked pastry shell and bake for 15-20 minutes or until set in the centre.
- You want it to be just set-not hard and tough!
- Top the tart with candied citrus peel or sifted confectioners sugar to serve.
- Serve at room temperature.
- *Tobake blind, line the pastry shell with greasproof paper, fill with rice or dried beans, and bake in a preheated oven for 10 minutes.
- Remove the paper and beans, and cook for a further 10 minutes or until the pastry is golden.
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